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Mocha Almond Butter

Oh my, you are in for a treat…

I mean, everyone loves peanut butter, right? Well, imagine the best peanut butter you’ve ever tasted then add some chocolate and a caffeine-kick and you’re half way towards imagining how awesome this mocha almond butter is.

It transforms an english muffin, perks up boring old toast and even gives your cookies a kick and I’m going to tell you how to make your very own jar of this speckled nectar!

Not only can you use it just like peanut butter, you can also dress it up in a pretty jar and label and give it away as a present (If you can bare to part with it, that is!) I sent a jar to my Foodie Pen Pal last month and he referred to it as “that totally fantastic awesome scrumptious mocha almond butter. I used a little on some toasted home made brioche with a touch of coffee cream as a dessert. Heaven.” That reminds me, I must try it on brioche…

So, enough bigging myself (and my nuts) up, time for the recipe.

RECIPE: Mocha Almond Butter

2cups whole almonds
2tbsp honey (or maple syrup, if you prefer or you are vegan!)
2tbsp ground coffee (the real stuff, not instant!)
1tsp vanilla extract
1tbsp cocoa powder
1/4tsp salt

  1. Preheat the oven to 150ºC/300ºF
  2. Mix the almonds, honey, coffee and vanilla together in a bowl until the almonds are evenly covered with the wonderful, sticky coating.
  3. Tip the almonds onto a non-stick tray and roast in the oven for around 20 mins, stirring well half way through.
  4. Remove from the oven and let them cool for 5 mins. They will be dark, but trust me they are going to be delicious.
  5. Tip the almonds into a high-powered food processor/blender and whizz, scraping around the bowl as required, until you have almond butter. How long this takes will depend on how good your food processor is. My old Kenwood took around 30 mins but the new Optimum 9400 will probably take less than 5.
  6. Once you have a butter, add in the cocoa powder and salt then whizz a bit more.
  7. Taste it at this point and add more cocoa, salt or even honey to your taste.
  8. Pour into jars and seal. Let the jars cool to room temperature and store in the fridge.
If you would rather leave out the chocolate, that’s fine. You could add in a little cinnamon or other spice in it’s place if you like but if not you’ll have a lovely coffee almond butter. Yum!

P.S. I know it seems like I have a bit of a ‘thing’ for almonds so far, but that’s just a coincidence. I promise the next post will not have an almond in sight!

Check out my board on Pinterest for more great Butters, Spreads and Dips…

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