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.

INGREDIENTS

• ½ pound whole raw almonds
• ½ pound whole raw cashews
• 1 ¼ cup DeLallo Grapeseed Oil
• 3 tablespoons honey
• 1 tablespoon pure vanilla extract
• 1 teaspoon Salt
• 3 tablespoons DeLallo Instant Espresso Baking Powder

DIRECTIONS

1. 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.
2. 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.
3. Add to the processor oil, honey, vanilla and salt. Blend for 1-2 minutes until mixture becomes creamy.
4. Add the espresso powder and remaining nuts. Pulse for 1-2 more minutes until desired texture.
5. Store any unused nut butter in the refrigerator for up to 3 weeks.