3-ingredient, all natural recipe to easy make almond butter at home.
I LOVE almond butter, literally LOVE IT! Actually I am absessed with any type of flavour of nut butter. When I am in Shanghai, my way to go nut butter lady is @realicious. She makes amazingly yummy and healthy almond, cashew, pumpkin and chocolate-cashew butter! They’re ALL absolutely delicious so I highly recommend you to try! And listen up! If when placing an order, you use my promo code: EXPATCUCINA you will get 10% off your bill. YUHHUUU!
Now that I am in Italy, where sadly she does not deliver, I’ve got to take things into my own hands and make my own nut butter.
After my recipe for homemade healthy and fit nutella, today I want to share with you my new Espresso Almond Butter!
You will need just 3 ingredients, a food processor and a little bit of time and patience. This is because, unless you have a professional nut butter maker, it will take some time for the food processor to blend the almonds into a creamy texture. But hold in there and have hope, IT WILL HAPPEN. I promise!
- 250 g almonds (activated in water for at least 12 hours or up to 24 hours, then pealed and lightly tasted in the oven)
- 3 tbsp almond oil
- 2 rackets of instant espresso powder
- a pinch of salt
For this recipe I highly recommend to use activated almonds. I just soak them overnight in a jar with filtered water. Then the following morning I drain and rinse them, then I peal off the skin (it will easily come off) and I lightly toast them in the oven, just enough to dry up the almonds from excess water.
You definitely don’t want to use wet almonds when making them into butter. You know why? OIL separates from WATER, so unless you want to see water floating on top of your butter, well, make sure to dry your almonds.
Next, place all the almonds into a food processor with the espresso powder and a pinch of salt. Turn on your food processor and let it run until the almonds turn into flour.
When the almonds start realising their natural oil, you will need to stop your food processor and scrape down the side of the bowl, mixing all up with a spatula before turning it on again.
Now, when the almonds have tuned into a paste and with your food processor running, slowly pour in the almond oil. I believe that if you have a strong food processor, you could even skip this step as probably the oil released by the almonds will be enough. For me, in order of getting the consistency I wanted, I had to add a few tbsp of almond oil.
Pour your espresso nut butter into clean jars, and store them into your fridge for up to 1 month!
This is great spread on toast, used to make energy bowls but also incorporated into baking or your morning oatmeal!
If you make this recipe, tag me on IG @the_fit_mediterranean!