Maple Roasted Espresso Almond Butter
From Running on Real Food and Lavazza, a very happy National Coffee Day to you!! Which is actually tomorrow but I wanted to give you time to prepare for a day of everything coffee.
To celebrate this wonderful day, I decided we needed some glorious maple roasted espresso almond butter up in here. Yep, you read that right. Doesn’t that sound incredible?
I roasted raw almonds with maple syrup and sea salt before blending them with vanilla, Lavazza Classico coffee and coconut oil for the richest, most flavourful and creamy, dreamy coffee-inspired almond butter you could imagine.
If you’ve never made your own nut butters at home, I’d highly suggest investing in a good food processor or high-powered blender and getting on the nut butter wagon. It’s much cheaper than going the store-bought route, you can use any kind of nut and the flavour combinations you can come up with are endless!
Now, you can always just throw raw almonds in a food processor and make a plain and simple almond butter, and ya, it tastes pretty good. But why not get a little fancy and add in flavours like sea salt, maple syrup and coffee! Now we’re talking!
This almond butter makes an amazing addition to breakfast time, snack time, dessert, okay..anytime really! Try it spread over toast, stirred in to oatmeal or use it to top off a stack of your favourite pancakes! Need a little boost of energy during the day? A spoonful of this should do the trick, or try it spread over sliced apples or bananas! It would also work beautifully in your favourite almond butter recipes.
If you really want to maximize the Lavazza coffee goodness tomorrow, I’d recommend pairing this with the No-Bake Double Chocolate Mocha Cookies from a few days ago, and of course, a cup of your favourite Lavazza coffee on the side!
Oh yeah, doin’ National Coffee Day right.Print
- 2 cups raw almonds
- 2 tbsp pure maple syrup
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil
- 1 tbsp Lavazza Classico Ground Coffee
- Preheat the over to 300 degrees and prepare a pan with parchment paper.
- Toss the almonds with the maple syrup and sea salt until well-coated then spread over the prepared pan.
- Roast in the oven for about 20-25 minutes, shaking the pan every 5 minutes or so. Watch carefully to ensure they don’t burn!
- Remove from the oven and let cool until you can easily handle them, then add them in to your food processor with the rest of the ingredients and another pinch of sea salt.
- Process until smooth and creamy, stopping to scrape down the sides as needed.
- Store in a container in the fridge.
Reaching a creamy consistency can take anywhere from 5-20 minutes, depending on the almonds you’re using and the strength of your food processor. If it seems like it’s not happening, just be patient and keep processing. Eventually all the oils will release and it will turn into beautiful, creamy almond butter!
So, another successful edition of Lavazza-inspired recipes here on the blog, wouldn’t you say? I hope you’re able to celebrate National Coffee Day with a beautiful cup of coffee, prepared just the way you like it.
Lavazza will be back on the blog next month, so stay tuned for more coffee fun in October! For now, check out the Lavazza Pinterest page for a ton of awesome coffee recipes and inspiration from the other Lavazza Passionistas. They’ve been posting some seriously creative and delicious recipes! You can also find Lavazza on Facebook, so be sure to head over there to stay up to date with all things Lavazza.
Disclaimer: This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own.