I tried my hand at macadamia nut butter last week. Don’t get me wrong, I polished it off in 2 days flat. But I came crawling back to the almond butter this week and the addiction is stronger than ever thanks to a tasty little addition.
As I was making my weekly batch of almond butter and sipping my morning iced coffee with whipping cream, it struck me that the two might actually work really well together. Between all the licks and bites and sips of my coffee I was basically already combining the two anyways.
Feeding into both of my addictions at once, it’s efficient.
Java Almond Butter
Makes about a cup. Enjoy on fruit, in smoothies, sweet potatoes, or straight up like its yogurt, my favorite.
2 cups whole raw almonds
¼ cup + coconut oil (or another oil such as light olive oil)
2-3 tsp freshly ground coffee
Pinch of salt
Add 2 cups of almond butter to your food processor. Process for several minutes until a fine almond meal has formed, stopping to scrape down the sides as needed.
While it’s mixing, slowly drizzle in coconut oil and continue to process for about 7-10 minutes. Finally add in 2-3 tsp of ground coffee and a pinch of salt. Process then taste and adjust the amount of salt and coffee grinds to your liking.
Add as much coconut oil as you need for a texture you like. With ¼ cup I got a thick, not drippy almond butter than tastes a little coconutty. And the coffee grinds add a bit of a crunchy texture in a good way.
It will harden up if kept in the fridge, or stay a bit runny if kept out.