Espresso Cacao Cashew Almond Butter

Espresso Cacao Cashew Almond Butter – kind of sounds like something you would order at the coffee house right? Well I have to admit, this cashew almond butter would fit right there! Cashew almond butter with a kick of espresso and crunch from cacao beans, I can’t think of a better topping for pancakes, biscotti or banana bread, can you?

Have I ever mentioned how much I love to play with my food and food combinations? One of my favorite things to do is walk around the grocery store and see what new flavored nut butters are in the market. As soon as I saw one with espresso in the name, I knew I had to make something similar very soon.

All throughout college I worked as a barista and I love the way fresh coffee smells. I used to eat that chocolate covered espresso beans we had to top our mochas like it was going out of style. So of course I had to include some cacao beans in this espresso nut butter recipe as well. Not only do the inclusion of the cacao beans give that chocolate punch that I was looking for, but they also make this a very crunchy nut butter since I add them in at the end.

I was introduced to almond butter about four years ago and I have to admit in the beginning I just didn’t love it. Clearly I  have come around since then 🙂 I think I expected it to taste like peanut butter, which it doesn’t, but it does have its own unique flavor which I’ve come to love. Sometimes I find that adding cashews in with my almond butter creates this super luxurious spread that is a almost buttery from the cashews and of course that unique almond flavor still finds a way to shine through, although not as pronounced.

I have to say I am pretty obsessed with the way this turned out. It’s got a very unique coffee flavor which pairs beautifully with that slightly bitter cacao bean. I have found all sorts of ways to use this nut better. Some of my favorites include, stuffed inside of a strawberry (once you take the top off)  or stuffed inside of a medjool date after the pit is removed.  This espresso cacao cashew almond butter paired beautifully (almost too well) with my mocha banana bread that I’ll share with you soon.

The one thing that always gets me about making my own nut butters at home is that I can’t figure out how to get them to be crunchy. Give me the option and I will almost always choose chunky over smooth nut butter, but my at home butters are always smooth. Well all except this one! I love the little nibs of cacao that didn’t quite get broken up in the food processor.  I’m sure adding whole coffee beans would have a similar effect but all I had on hand was pre-ground espresso.

Cashew Almond Butter Spotlight

Almonds and cashews are a great source of monounsaturated fat, which is an unsaturated fat, found mostly in plants. Unsaturated fats have been studied to show an improvement in blood cholesterol and ease inflammation in the body. They also have many other beneficial features and are recommended to be eaten on a daily basis.

Almonds also provide vitamin E, copper, E, magnesium, and protein to the body!  They are a great portable snack, but I really love them ground up in almond butter as well!

Cashew Almond Butter Recipe Tips

I use my trusty food processor (affiliate link) to get these nuts all broken down into creamy cashew almond butter. I find the nuts are more likely to break down into smooth, creamy butter if they are first roasted. If you decide to use raw nuts and not roast them, you will likely have to add oil (melted coconut works well).

I used organic cacao beans in this recipe! They are one of my favorite superfoods, they are also great in chocolate crunch protein pancakes and single serve brownies!

Now excuse me while I go get my caffeine buzz with my afternoon snack!!

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Espresso Cacao Cashew Almond Butter

Try this espresso cacao cashew almond butter to add something new to your nut butter routine! This is so easy to make and taste just like those expensive nut butters you see in the store but for much less!

5 from 4 votes

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Course: Snack

Cuisine: American

Keyword: almond butter, espresso, nut butter

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 10

Calories: 165kcal

Author: Samantha Rowland

Ingredients

• 1 1/4 cup raw almonds roasted
• 3/4 cup raw cashews roasted
• 2 tbs. cacao nibs
• 1/2 tbs. espresso powder
• 2 packet stevia

Instructions

• Preheat oven to 350
• Roast almonds and cashews in oven at 350 for 7-8 minutes until fragrant. Take out of oven and allow to cool slightly.
• Add cashews and almonds to food processor and allow to process 5-6 minutes until butter starts to form. You might have to scrape down the sides at this point. Process until a smooth butter forms (this takes a total of 8-9 minutes at my house).
• Once smooth, add ground espresso, stevia and cacao nibs. Pulse until combined and cacao nibs slightly crushed.
• Store in airtight container.

Nutrition

Calories: 165kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Calcium: 51mg | Iron: 1.3mg

Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness

 What about you?

• Do you like your nut butters:
  • Smooth or crunchy?
  • Plain or full of crazy flavors?
• What is your favorite way to eat nut butter?