Espresso Almond Butter is so delicious and addicting that someone may have to pry the jar away from your hands so you don't finish it in one sitting. It has a bold flavor that pairs exceptionally well with toast for breakfast.
Course Breakfast, Brunch, Spreads
Special Diet Dairy Free, Gluten Free, Vegan, Vegetarian
Place the almonds in a food processor. Process until the almonds have released their oils and you have a smooth almond butter, about 5-10 minutes, depending on your food processor. During the process, you may need to stop the food processor and scrape down the sides of the container a few times. During the process, you may also want to stop your food processor and allow it to rest, to avoid burning out the motor.
Add in the instant espresso and honey, and pulse until everything is combined. If the nut butter is too thick, dry or clumpy, add in the oil 1 teaspoon at a time, briefly pulsing after each addition, until you achieve the consistency that you like.
Transfer the espresso almond butter into a container. Cover and refrigerate.
Notes
See DIY Almond Butter for pictures of the transformation from almonds to almond butter.