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84% would make again

Vanilla Espresso Almond Butter

Tasty Team

Ingredients

for 12 servings

  • 3 cups roasted almond (420 g)
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil

Special Equipment

  • food processor

Nutrition Info

  • Calories 196
  • Fat 17g
  • Carbs 6g
  • Fiber 3g
  • Sugar 1g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.
  2. In a food processor, blend roasted almonds. Scrape down the sides when necessary.
  3. Once the almonds look creamy, add the espresso powder and vanilla extract.
  4. Continue blending until the mixture turns into a ball and evens out again.
  5. Slowly add canola oil while still blending.
  6. Pour into a jar, store in a refrigerator and use within one month.
  7. Enjoy!

Ingredients

for 12 servings

  • 3 cups roasted almond (420 g)
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil

Special Equipment

  • food processor

Nutrition Info

  • Calories 196
  • Fat 17g
  • Carbs 6g
  • Fiber 3g
  • Sugar 1g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.
  2. In a food processor, blend roasted almonds. Scrape down the sides when necessary.
  3. Once the almonds look creamy, add the espresso powder and vanilla extract.
  4. Continue blending until the mixture turns into a ball and evens out again.
  5. Slowly add canola oil while still blending.
  6. Pour into a jar, store in a refrigerator and use within one month.
  7. Enjoy!

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