Espresso Almond Cashew Butter

🧂 Ingredients

• 1 cup (150 g) raw whole almonds
• 1 cup (150 g) raw whole cashews
• 1 tablespoon (8 g) whole espresso beans
• 1 teaspoon vanilla bean paste

  or pure vanilla extract
• ½ teaspoon kosher salt

  or to taste
• 1-2 teaspoons pure dark maple syrup

  optional

Instructions

• 1 Preheat the oven to 350°F (176°C) degrees with a rack in the center position.
  Spread the raw almonds and cashews on a half sheet pan. Toast for 10 to 12
  minutes, tossing them halfway through, or until the nuts are lightly golden and
  fragrant.
• 2 Allow the nuts to cool for 1 to 2 minutes and then transfer them to a large food
  processor bowl fitted with a blade attachment. Add the espresso beans. If you
  have a high-powered blender (such as a Vitamix), you can use this instead of a
  food processor, but I prefer using a food processor.
• 3 Process the toasted nut and espresso mixture until it is coarse and clumpy. Once
  it clumps, it will form a ball and quickly begin to become smooth. Scrape down
  the bowl with a spatula every few minutes. Continue processing until the nuts
  release all of their oils and the butter is loose, smooth, and can easily
  drizzle from the end of a spoon. Depending on the power of your food processor,
  this process may take 5 to 15 minutes.
• 4 Add the vanilla bean paste (or vanilla extract), salt, and maple syrup (if
  using) and process for an additional 30 seconds. Storage: Transfer the nut
  butter to a small glass container, cover, and store in the refrigerator for up
  to 3 weeks. The flavor of the espresso strengthens during storage, which is
  delicious!

Nutrition Info