Ground Up Espresso Stout Nut Butter

 

Want to take your mornings to a whole new level of indulgence? This Espresso Stout Nut Butter has a classy coffee flavor that will definitely tickle your taste buds and will excite your palate to experience its divine goodness! With its creamy quality, you may stir it up into oatmeal, relish on pancakes and enjoy on top of your yogurt.

 

 

2 cups unsalted almonds, toasted
1 cup unsalted cashews, toasted
1½ cup shredded unsweetened coconut, toasted
1 teaspoon sea salt
2 tablespoons honey or maple syrup
2 tablespoons instant espresso powder*
1 teaspoon vanilla extract, or seeds from 1 vanilla bean

 

 

  1. Crack the almonds with an almond nut crackerjust in case they aren’t shelled out yet.  In a food processor with an S-shaped blade, drop the almonds, cashews, coconut and sea salt.
  2. Process for about 8 to 10 minutes until the consistency is completely smooth. Pause the machine if the nuts will get stuck on the sides. Use a rubber spatula to brush them down as many times as necessary. When there are no longer chunks and when the blade glides smoothly through the mixture, then the nut butter is done.
  3. Put on the honey, espresso powder and vanilla. Process for about 4 to 5 minutes until the texture is completely smooth and all ingredients are totally mixed.
  4. Move the mixture to two glass jars. You can keep the nut butter for 1 year without refrigeration. Just stir up if the oil naturally separates after some time. Also, if the nut butter hardens over a period of time, just warm it up by putting the jar in a bowl of hot water or you may heat it up in a microwave for 15 seconds

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