Vanilla Bean Espresso Almond Butter


┬áIt’s finally been raining in the Bay Area! Yay!! Since I’m off today, Wendy and I have been just lounging around all day which is AWESOME with a capital…well, all capitals actually. The only downside to my day has been reaching for my almond butter and realizing I have none left. Nothing is worse than craving something only to find it empty, or in my case, finding 1 teaspoon of lonely almond butter at the bottom of the jar. First world problems right! I decided against driving around in the down pour just for a jar of almond butter, I thought making my own was a much better idea. It’s incredibly easier than you think. It also tastes about 100 times better than the $10.99 jars we all buy. IMG_3844edit This was our view for most of the day. We both love the rain so it basically doesn’t get any better than this! I guess being on some tropical island, drink with an umbrella in hand would be better but hey, whatcha gonna do right?

Vanilla Bean Espresso Almond Butter
Makes roughly 1½ cups almond butter
  • 2 cups unsalted almonds
  • 2 teaspoons honey
  • 2-3 teaspoons neutral oil (canola, vegetable)
  • 1½ teaspoons espresso powder
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ¼ teaspoon sea salt
  1. Preheat oven to 350 degrees F.
  2. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts.
  3. Transfer the nuts to your food processor and process for 5 minutes, scraping down the sides as necessary.
  4. Add the honey, 2 teaspoon oil, espresso powder and vanilla bean scrapings.
  5. Process until you get the desired consistency. Add 1 more teaspoon of oil if needed. Add the salt during the last minute or so of processing.
  6. Transfer to mason jar or other container and store at room temperature or in fridge.
  7. Give a good stir before using.


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