Espresso Almond Butter

Soak the Almonds (1 2/3 cups) in water for at least 12 hours or up to 24 hours in a jar with filtered water. Then the following morning drain and rinse them, then peel off the skin (it will easily come off) and lightly toast them in the oven, just enough to dry up the almonds from excess water.

Place all the almonds into a food processor with the Instant Espresso Powder (2 pckg) and a pinch of Salt (1 pinch). Turn on your food processor and let it run until the almonds turn into flour.

When the almonds start releasing their natural oil, you will need to stop your food processor and scrape down the sides of the bowl, mixing it all up with a spatula before turning it on again.

When the almonds have turned into a paste and with your food processor running, slowly pour in the Almond Oil (3 Tbsp). If you have a strong food processor, you could even skip this step as the oils released by the almonds will probably be enough.

Pour your espresso nut butter into clean jars, and store them into your fridge for up to 1 month. This is great spread on toast, used to make energy bowls but also incorporated into baking or your morning oatmeal!