If you're looking for a chemical free, all natural alternative to peanut butter, this espresso nut butter is just what you're after!
What You Need
1 cup raw almonds
1/2 cup raw hazelnuts
1/2 cup raw macadamias
1 teaspoon ground espresso
1/2 teaspoon vanilla bean paste
What You Do
- Preheat oven to 200 degrees celsius.
- Place nuts on baking paper lined tray. Bake for 15 minutes, tossing nuts every 5 minutes until they start to brown.
- Wait for nuts to cool for a few minutes but while they’re still warm, process them on high in a food processor with the coffee and vanilla bean paste. It will take about 10 to 15 minutes of processing until the nuts turn into butter, just keep scraping the sides of the processor and blending until they’re in a spreadable form.
- Pop your nut butter in a clean glass jar and make sure you eat it within 3 weeks.
It’s perfect on toast, apple slices, and even banana bread.