Best Vanilla Espresso Almond Butter Recipes

Vanilla Espresso Almond Butter image

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 5

2 cups unsalted almond butter
3 tablespoons brown sugar
1 tablespoon instant espresso granules
1 vanilla bean
1/4 teaspoon kosher salt

Steps:

Place almond butter to a medium bowl and add remaining ingredients. Stir well. Taste and add additional salt if desired.
Keeps refrigerated in an airtight container for up to 2 weeks.

Vanilla Espresso Almond Butter Recipe by Tasty image

Provided by Tiffany Lo

Categories Snacks

Yield 12 servings

Number Of Ingredients 5

3 cups roasted almond
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
2 tablespoons canola oil
food processor

Steps:

NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.
In a food processor, blend roasted almonds. Scrape down the sides when necessary.
Once the almonds look creamy, add the espresso powder and vanilla extract.
Continue blending until the mixture turns into a ball and evens out again.
Slowly add canola oil while still blending.
Pour into a jar, store in a refrigerator and use within one month.
Enjoy!

Nutrition Facts : Calories 196 calories, Carbohydrate 6 grams, Fat 17 grams, Fiber 3 grams, Protein 6 grams, Sugar 1 gram

Vanilla Espresso Almond Butter image

Provided by Annacia * @Annacia

Categories Spreads

Number Of Ingredients 5

2 cup(s) roasted, salted almonds
2 teaspoon(s) instant espresso coffee or to taste
2 tablespoon(s) maple syrup or prefered sweetener of choice
1 - vanilla bean
1/4 cup(s) coconut oil, melted

Steps:

In a food processor or high powered blender, add almonds and instant coffee.
Open the vanilla pod by slicing the skin half way through with a knife. Use the knife to scrape out the seeds and add to blender.
Process until smooth, 5-7 minutes. Add in maple and oil.
Blend for another minute or until smooth. Store in an air tight container, either refrigerated or in a cabinet depending on how long it will be around.