Espresso Almond Cashew Butter (2024)

Good morning! Hope you had a wonderful long weekend. We’re making almond cashew butter today. The best part about it?I’ve spiked thishomemade nut butterwith my favorite thing in the world…coffee! And not just any old coffee. We’re using whole espresso beans.

If you love nut butter and coffee (is this even a question?), this espresso almond cashew butter has got you covered. You get that creamy nut butter fix and a little kickof caffeine alongside it. Spread some on abanana and you’ve got the best and easiest pre-workoutor afternoon slump snack.

You could even add a little spoonful of this toa chunkof dark chocolate. Yes, please do that.

Here’s a little backdrop on the inspiration for today’s almond cashewbutter. When I was three years old (yes, three!), my pre-school teacher asked me what I wanted for my birthday that year. I promptly responded, “an espresso machine.” I don’t actuallyremember either of these events, but you can imagine this nice lady’s expression upon hearing this.

Alarm, amusem*nt, confusion? All three? Either way, my parents have been telling this story for years. Coffee is my part of my bloodstream at this point. So it only makes sense that I wouldeventually get my hands on that long-awaited espresso machine and conjure up this homemade nut butter.

While I wish I could take full credit for this recipe idea, this espresso almond cashew butter was inspired this espresso nut butter that caught my eye atone of my favorite Chicagostores, Publican Quality Meats, a few weeks ago. Their version was made with a combination of almonds, peanuts, and honey.

Instead of using peanuts (did you read this article yet?), I useda combination of raw almonds and raw cashews as my base.Almonds are a wonderful source of calcium, fiber, and Vitamin E (and offer a decent amount of protein as well). Cashews provide copper, magnesium, and phosphorous. Cashews have amore delicate flavor than almonds, and I enjoy using a combination if I have already haveboth on hand.

The almonds and cashews are roasted until warm and fragrant in a hot oven for 10 to 12 minutes before processing. Warm roasted nuts will release more natural oils and produce a smoother nut butter than raw nuts (but you can use raw nuts too!).

The espresso beans add that signature roasted coffee fragrance and flavor,and really take it to the next level.

The final touches? Maple syrup, vanilla bean paste, and salt. All three of these ingredients are optional and able to be adjusted to your preference level. Like less salt? Reduce the salt. Like more sweetness? Add a touch more maple syrup.This is thebestreason to makehomemade nut butter (along with the fact that it is very easy!). You can adjust and controlall the itty bitty details. Nut butters are very adaptable and forgiving.

I actually preferunsweetened nut butters, but love the flavor of dark pure maple syrup so much. It complements the other flavors in this nut butter really well.

This combination produces an incredibly rich and fragrant toasted nut butter.A small spoonful goes a long way!

Once processed, tinycrunchy flecks of espresso beans remain in every spoonful of thisespresso almond cashew butter, which I love. It reminds me of those chocolate covered espresso beans. If you prefer ultra smooth nut butter, see the recipe notes for additional tips.

Ways to Use this Almond CashewButter:

• add a spoonful to your morning or afternoon smoothie (such as this rise and shine smoothie or this simple berry smoothie)
• dollop a small spoonful on apiece of dark chocolate
• spread on half a banana as a great pre-workout or afternoon slump snack
• drizzle on pancakes, waffles, oatmeal, or overnight oats
• blend several large spoonfuls with cold water in a high-powered blender for an instant homemade espresso almond cashew milk