Good morning! I hope you enjoyed the long weekend. Today we’re making a creamy almond-cashew butter with a caffeinated twist: whole espresso beans. This homemade nut butter blends the rich, toasty flavors of roasted nuts with the fragrant, slightly bitter note of espresso. It’s indulgent, versatile, and simple to prepare.
If you love nut butter and coffee, this espresso almond-cashew butter is an obvious winner. It delivers smooth, nutty richness with small crunchy flecks of espresso that add texture and a gentle caffeine kick. Spread it on a banana for an ideal pre-workout bite or a quick pick-me-up during an afternoon slump. A spoonful on a piece of dark chocolate is equally irresistible.
As a quick aside, my love for coffee runs deep—funny family stories aside—and that flavor naturally found its way into nut butter. The idea for this blend came from seeing an espresso-flavored nut butter at a specialty shop. I used raw almonds and raw cashews as the base rather than peanuts. Almonds contribute calcium, fiber, vitamin E, and a good amount of protein, while cashews add a milder, buttery flavor along with copper, magnesium, and phosphorus. Combining both gives a balanced, creamy result.
For best results, roast the almonds and cashews for 10 to 12 minutes at 350°F (176°C) until warm and fragrant. Warming the nuts encourages them to release natural oils, which yields a smoother butter, though raw nuts can be used if you prefer.
The whole espresso beans bring a distinctive roasted coffee aroma and taste that elevates the spread. If you enjoy tiny crunchy notes, leaving the beans whole works beautifully; for an ultra-smooth butter, use finely ground espresso (see recipe notes).
The finishing touches—maple syrup, vanilla bean paste (or extract), and a pinch of salt—are optional and fully adjustable. Reduce the salt if you prefer less savory notes, or add more maple syrup to taste. One of the advantages of making nut butter at home is the control it gives you over sweetness, saltiness, and texture. I typically favor unsweetened nut butters but love the depth that dark maple syrup brings to this recipe.
This combination yields a rich, fragrant toasted nut butter where a little goes a long way. Once processed, tiny crunchy flecks of espresso beans remain in each spoonful, reminiscent of chocolate-covered espresso beans. If you want a completely smooth spread, follow the substitution note in the recipe.
Ways to Use This Almond Cashew Butter:
- Add a spoonful to your morning or afternoon smoothie.
- Dollop a small spoonful on a piece of dark chocolate.
- Spread on half a banana for a quick pre-workout or energy snack.
- Drizzle over pancakes, waffles, oatmeal, or overnight oats.
- Blend several large spoonfuls with cold water in a high-powered blender for a homemade nut milk with espresso notes.
Espresso Almond Cashew Butter
Equipment
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Magimix Food Processor or similar food processor
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Half sheet pan
Ingredients
- 1 cup (150 g) raw whole almonds
- 1 cup (150 g) raw whole cashews
- 1 tablespoon (8 g) whole espresso beans
- 1 teaspoon vanilla bean paste or pure vanilla extract
- ½ teaspoon kosher salt or to taste
- 1-2 teaspoons pure dark maple syrup optional
Instructions
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Preheat the oven to 350°F (176°C) and place a rack in the center. Spread the raw almonds and cashews on a half sheet pan and toast for 10 to 12 minutes, tossing once, until lightly golden and fragrant.
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Let the nuts cool for 1 to 2 minutes, then transfer them to a large food processor fitted with the blade attachment. Add the whole espresso beans. A high-powered blender can work, but a food processor gives the best texture.
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Process the nuts and espresso until the mixture becomes coarse and clumpy. It will form a ball and then gradually smooth as the oils release. Scrape down the sides every few minutes. Depending on your equipment, this can take 5 to 15 minutes, until the butter is loose, smooth, and can drizzle from a spoon.
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Add the vanilla bean paste (or extract), salt, and maple syrup if using, then process an additional 30 seconds to combine. Transfer the nut butter to a glass jar, cover, and refrigerate for up to 3 weeks. The espresso flavor deepens during storage.
Tips for Success:
- If you have pre-roasted nuts, warm them briefly in the oven before processing so they release more oil and yield a smoother butter. If you prefer raw nut butter, skip the roasting step.
- For an ultra-smooth texture without crunchy espresso flecks, replace whole espresso beans with 2 teaspoons of finely ground espresso. Do not use instant espresso powder for the same result.