Diary

ESPRESSO ALMOND CASHEW BUTTER


I love nuts. And they are good for us.

I’ve been known to make my own nut butters on occasion but when I saw this my ears perked to attention.

Nuts and coffee — nuts and caffeine— yum-oh!


INGREDIENTS

1 cup (150 grams) raw whole almonds
1 cup (150 grams) raw whole cashews
1 tablespoon (8 grams) whole espresso beans
1 teaspoon vanilla bean paste (or pure vanilla extract)
1/2 teaspoon kosher salt (*I use Diamond Crystal brand)
1 teaspoon pure dark maple syrup (optional)

INSTRUCTIONS

Preheat the oven to 350 F (176 C) degrees with a rack positioned in the center. Spread the almonds and cashews evenly on a half sheet pan. Toast for 10 – 12 minutes, tossing them halfway through, or until the nuts are lightly golden and fragrant.
Allow the nuts to cool for 1 to 2 minutes and then transfer them to a large food processor bowl fitted with a blade attachment. Add the espresso beans. If you have a high-powered blender (such as a Vitamix), you can use this instead of a food processor.
Process the nut/espresso mixture until it is coarse and clumpy. Once it clumps, it will form a ball and quickly begin to become smooth. Scrape down the bowl with a spatula every few minutes. Continue processing until the nuts release all of their oils and the butter is loose, smooth, and can easily drizzle from the end of a spoon. Depending on the power of your food processor, this process may take 5 to 15 minutes total.
Add the vanilla bean paste (or vanilla extract), salt, and maple syrup (if using) and process for an additional 30 seconds. Transfer the nut butter to a small glass container, cover, and refrigerate for up to 3 weeks.

If you have roasted nuts on hand (instead of raw), it is best to warm them in an oven for several minutes before processing. Warm nuts will release more oils and produce a smoother nut butter than raw nuts. If you prefer raw nut butters, feel free to skip the roasting step.

TIPS FOR SUCCESS:

If you prefer an ultra-smooth almond butter (without crunchy flecks of espresso bean), substitute whole espresso beans with 2 teaspoons finely ground espresso. Do not substitute instant espresso powder.

WAYS TO USE THIS ALMOND CASHEW BUTTER:

  • add a spoonful to your morning or afternoon smoothie (such as this rise and shine smoothie or this simple berry smoothie)
  • dollop a small spoonful on a piece of dark chocolate
  • spread on half a banana as a great pre-workout or afternoon slump snack
  • drizzle on pancakes, waffles, oatmeal, or overnight oats
  • blend several large spoonfuls with cold water in a high-powered
  • blender for an instant homemade espresso almond cashew milk
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