This java almond butter is flavored with coconut and coffee and will rock your tastebuds!
One of the few things I truly despise in our house (besides the side by side fridge) is the pantry. It’s not really in the kitchen but more so the hallway. It’s got a small bi-fold door and white wire racks that were hung without enough support brackets so that when you stack cans and other pantry items on them, they sag. So, I’m forced to stack cans on the edges, lighter things closer to the middle and leave the actual middle completely empty pretty much defeating the entire purpose of a pantry. To the left of the pantry is the door to the basement but somehow between the two there’s a weird empty space that was built out like a ledge accessible from the left side of the pantry only if you contort your arm in just the right way. It’s my secret hiding spot for bulk bin extras that don’t fit in their respective glass jars and containers. It makes up for the space lost to the middle of the pointless pantry shelves but since it’s not the most visible area, I tend to forget what I’ve shoved back there.
Yesterday, I found 3 separate bags of almonds, probably about 6 or 7 pounds total.
Yesterday, I read through the almost 200 unread posts in my reader from Tuesday and saw Katie’s post on this almond butter.
Thursday, I forgot to pick up almond butter from Trader Joe’s.
Ding, ding, ding.
How I didn’t just stand over the counter licking this straight from the food processor is a demonstration of extreme willpower. It rocked.
From the perfect creamy, drippy but not too drippy consistency to the crunchy coffee kick to the underlying coconut flavor. Oh my word.
I might have to purposefully forget almond butter again next time.
20 minPrep Time
20 minTotal Time
- 2 cups whole raw almonds
- 1/4 cup coconut oil
- 2-3 tsp freshly ground coffee
- Pinch of salt
- Add 2 cups of almonds to a food processor. Process for several minutes until a fine almond meal has formed, stopping to scrape down the sides as needed.
- While processing, slowly drizzle in coconut oil and continue to process for about 7-10 minutes. Finally, add in 2-3 tsp of ground coffee and a pinch of salt. Process then taste and adjust the amount of salt and coffee grinds to your liking.
It will harden if kept in the fridge, or stay a bit runny if kept out.
Original source: KatieDid (recipe posted here since her blog is no longer live)
Original recipe: Java almond butter
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