Vanilla Espresso Almond Butter
Yields: about 1 cup + 2 tablespoons
This healthy homemade almond butter is so easy to make! I love its rich espresso and warm vanilla flavors. It’ll last for at least 3 months if stored in an airtight container in the refrigerator.
  • 2 cups (286g) roasted unsalted almonds*
  • 1 tbsp (15mL) vanilla extract
  • 2 tsp espresso grounds
  • ¼ tsp salt
  1. Add the almonds to a high-powered food processor or blender, and blend the almonds until smooth and creamy, stopping to scrape down the sides as needed. Add the vanilla, espresso, and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
Notes: Most stores only sell “whole natural” or raw almonds as their unsalted option. To toast your own, add the almonds to a baking sheet, and bake at 350°F for 8-10 minutes or until fragrant. Cool completely before using in the recipe. Alternatively, lightly salted almonds may be substituted, and reduce the amount of salt called for in the recipe to compensate.

For the best results, use true espresso grounds. Espresso is ground more finely than regular coffee, so the almond butter will have a smoother texture. Regular coffee grounds may be substituted in a pinch, but you’ll want to add them once the almonds are fully broken up and resemble chunky almond meal, rather than once the almond butter is fully creamy. This will help achieve the smoothest texture possible.

Feel free to adjust the amount of vanilla, espresso, and salt to suit your tastes!

This is the blender and food processor system that I own. I use it every single day, and it has been the best kitchen investment I've made!

{gluten-free, vegan, clean eating, low carb, sugar-free}
Recipe by Amy's Healthy Baking at