Ah... January 1st, a new year. While this is the time of New Year's resolutions when people vow to live the new year better than the last, many people's resolutions have to do with food. While I am not the one to give up sweets (ever, let's just be clear on that), I know that during these next few weeks many people do.
If you do, if you don't - either way, this Espresso Vanilla Bean Almond Butter is a recipe worth making. So, I figured now would be a good time to post this recipe. Not only is this almond butter homemade - check. It is really easy to make - check. And, this almond butter is naturally gluten free and vegan - check, check! This from scratch almond butter makes a perfect snack.
I know the holidays just passed, but if you get into the habit of making this and having it on hand it is even easier to make and gift to friends and family. It makes two 9-ounce jars. Find the recipe for this delicious Espresso Vanilla Bean Almond Butter below.
Espresso Vanilla Bean Almond Butter
Makes 18 ounces
454 grams (1 pound) organic blanched almonds
28 grams (3 tablespoons) organic powdered sugar
14 grams (3 tablespoons) organic coffee beans
1/2 teaspoon organic ground vanilla bean
Method In a food processor, add all ingredients and blend until you have a smooth or chunky almond butter (whichever you prefer).
Store almond butter in the fridge for up to 1 month, separation is natural.
High Altitude - Follow the recipe as noted.