Vanilla Espresso Almond Butter Recipe By Tasty Food
VANILLA ESPRESSO ALMOND BUTTER
Homemade almond butter spruced up with espresso, vanilla, brown sugar, and kosher salt. Snack of champions!
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 5
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
Here's what you need: roasted almond, instant espresso powder, vanilla extract, canola oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 5
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 ALMOND BUTTER
So good with apple slices, on toasted English muffins, with grahm crackers. Adapted from the California Almond Board.
Provided by Sharon123
Categories Breakfast
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a food processor combine almonds, almond oil, vanilla extract, and sugar.
- Blend until smooth.
- Remove vanilla paste from inside bean and add paste to mixture.
- Blend to combine.
- For best flavor, chill for 24 hours prior to serving.
- Serve with vanilla or cinnamon graham crackers, apples or other fruit, on toast, muffins, or put in smoothies! Enjoy!
Nutrition Facts : Calories 659.8, Fat 56.9, SaturatedFat 4.5, Sodium 234.5, Carbohydrate 26.7, Fiber 8.1, Sugar 16.8, Protein 15.2
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