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Espresso Nut Butter with Almonds & Cashews

Upgrade your favorite nutty spread with this rich and creamy espresso-infused nut butter. Substitute your pantry peanut butter and serve with crackers, toast or fresh sliced apples.

nut butter with apple wedges

  • prep time

    10min

  • cook time

    15min

  • rest time

    10min

  • total time

    35min

  • recipe category appetizer

  • cuisine type american

  • serving size 4-6

recipe by: delallo

Ingredients

Directions

  • Preheat oven to 350°F. Line a baking sheet pan with parchment paper. Arrange almonds and cashews on the pan and roast for 12 minutes. Remove from the oven and set aside to cool for 10 minutes.
  • In a food processor or blender, pulse ¾ of the nuts, and then blend for 1 minute. Scrape the sides of the food processor and repeat 2 more times.
  • Add to the processor oil, honey, vanilla and salt. Blend for 1-2 minutes until mixture becomes creamy.
  • Add the espresso powder and remaining nuts. Pulse for 1-2 more minutes until desired texture.
  • Store any unused nut butter in the refrigerator for up to 3 weeks.

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Keywords:

espresso nut butter , espresso nut butter recipe

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