Coffee Vanilla Almond Butter
Looking for a creative way to use your Imperfect Sightglass coffee beyond your morning brew? Our friend Megan of Short Girl. Tall Order created this buzzy and delicious Espresso Vanilla Almond Butter using our coffee. Megan recommends it slathered on toast with bananas and honey. Or, you can also form it into balls, dip them into melted chocolate, and put them in the fridge for a homemade chocolate treat. Enjoy!
- 1 c raw almonds
- 1 Tbsp coconut oil (melted)
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp Imperfect Sightglass ground coffee
- 1 Tbsp maple syrup (optional)
Preheat oven to 350F. Spread almonds evenly onto a baking tray and lightly drizzle with coconut oil and a pinch of salt.
Once the oven is hot, add in your almonds, and roast until golden (5-7 minutes). Do not roast longer as you don't want the burn the almonds.
Let your almonds cool until they are at room temperature. Once the almonds are cooled, add them to your food processor or blender.
Begin blending your almonds, stopping to scrape down the sides as needed. Depending on the quality of your food processor or blender, blending can take anywhere from 5-15 minutes. To test, dip a spoon into the butter and lift. If the almond butter easily drips off the spoon it is ready and if it does not keep blending.
Once you have a nice creamy almond butter, add in your ground coffee, vanilla extract, and maple syrup (or your favorite sweetener) and blend about 1-2 minutes more. Since the coffee is dry, it will make your almond butter firm up a bit, but the texture will remain smooth and creamy.
Almond butter can be stored in a container up to 3 weeks.
Recipe Notes and Variations
Make sure to blend the almonds completely before adding in any additional ingredients. If you try to add everything in at once before the almonds are smooth, the almond butter will become clumpy and never get smooth. Enjoy this almond butter on anything and everything! If you want to mix it up, try adding a little bit of cocoa powder or a handful of hazelnuts.