Espresso Almond Cashew Butter

September 14, 2020

Espresso Almond Cashew Butter

A delicious, creamy & healthy spread that also has caffeine? Sign me up.

This easy recipe gives a delicious twist on a traditional nut butter. Full of your healthy fats, vitamins and minerals that almonds & cashews provide PLUS a delicious twist. 

Imagine spreading this tasty little number on your morning toast, on fruit, yogurt, in your smoothie or in your baking. What an all rounder! 

Its also easy and yields a great batch. Enjoy!


Espresso Almond Cashew Butter

Author: Laura @



  • 1 cup (150 grams) raw whole almonds
  •  1 cup (150 grams) raw whole cashews
  •  1 tablespoon whole espresso beans
  •  1 teaspoon vanilla bean paste (or pure vanilla extract)
  •  1/2 teaspoon salt
  •  1 teaspoon pure dark maple syrup (optional)



  1. Preheat the oven 176 degrees with a rack positioned in the center. Spread the almonds and cashews evenly on a half sheet pan. Toast for 10 – 12 minutes, tossing them halfway through, or until the nuts are lightly golden and fragrant.
  2. Allow the nuts to cool for 1 to 2 minutes and then transfer them to a large food processor bowl fitted with a blade attachment. Add the espresso beans. If you have a high-powered blender you can use this instead of a food processor.
  3. Process the nut/espresso mixture until it is coarse and clumpy. Once it clumps, it will form a ball and quickly begin to become smooth. Scrape down the bowl with a spatula every few minutes. Continue processing until the nuts release all of their oils and the butter is loose, smooth, and can easily drizzle from the end of a spoon. Depending on the power of your food processor, this process may take 5 to 15 minutes total.
  4. Add the vanilla bean paste (or vanilla extract), salt, and maple syrup (if using) and process for an additional 30 seconds. Transfer the nut butter to a small glass container, cover, and refrigerate for up to 3 weeks.

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