Just when I thought my love of homemade nut butter couldn’t get any deeper this happened . . .

Chocolate Espresso Hazelnut Almond butter

Decadent, rich, subtly sweet, intensely chocolaty, seriously creamy, deliciously dreamy, hazelnut-almond butter that has a divine little hint of espresso.

Oh

My

Nut butter

You guys, I am so very much in love with this recipe that I don’t even know where to begin!

Like really, I’m lost for words  . . .

So, I’m thinking I shouldn’t even bother trying to make small talk, let’s just make the nut butter already!

As always our homemade nut butter is super quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already.

It s all natural made with no refined flours or sugars – sweetened simply with a splash of vanilla and a touch of cacao, so it’s naturally vegan, dairy free, gluten free and Paleo friendly ♥♥♥

It’s thick and creamy, decadent, rich, subtly sweet, seriously chocolaty and oh so easy to make.

Here’s how we do it –

Start off by giving our golden, delicious almonds and hazelnuts a quick roast in the oven – toasting our nuts before we blend our butter helps to give it a more decadent and rich depth of flavor – please don’t skip this step. Yes it’s an extra 5-10 minutes but, trust me – it’s absolutely, 100% worth it!

Now, once our nuts are toasted, and your house smells like heaven, all you have to do is toss them into your food processor or blender and you’re pretty much done!

Initially your nuts will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our almonds and hazelnuts and in a matter of minutes,

you will witness one of the most beautiful transformations of all time as your almonds and hazelnuts are whipped into a creamy, dreamy golden, delicious nut butter right before your pretty little eyes . . .

Once that’s done we simply add a splash of vanilla, a dash of cacao, sprinkling of espresso a  and a cheeky pinch of salt – give it one final blendy mcblend and boomshaklocka – done!

Decadent, rich, delicious creamy, seriously chocolaty, espresso infused and simply divine!!

I love that you can really taste all the different layers of deliciousness in each and every decadent spoonful –  the subtly sweet hazelnuts, the buttery roasted almonds, the sweet hum of vanilla, the decadent richness of cacao and that gentle yet angelic hum of espresso.

It’s heaven in a jar I tell you ♥♥♥

I feel like I should warn you though, with no added sugars our healthy, homemade espresso infused chocolate hazelnut almond butter is nowhere near as sweet as your store bought chocolate hazelnut spreads.

Give it a taste and if you want to sweeten things up a little add some stevia or maple syrup to taste but, I personally prefer the more subtle sweetness of our homemade version.

Do what you feel though, make it your own.

Once you have your little pot of deliciousness go ahead and use it as you would, business as usual – dive head first into the jar and eat your way out . . . or you be a little more refined and get yourself a spoon . . .

Do what you feel, no judgement here just do yourself a favor and make it, asap!

All natural, quick and easy, decadent, rich, subtly sweet, intensely chocolaty, seriously creamy, deliciously dreamy, hazelnut-almond butter that has a divine little hint of espresso..

I can’t even deal, just do it already!

Make it. Eat it. Love, love, love it.

Chocolate-Espresso Hazelnut Almond Butter {Vegan, Gluten free & Paleo Friendly}
Makes approx 1 1/2 heaping cups of all natural, creamy, dreamy, subtly sweet, seriously chocolaty, espresso infused,  healthy homemade hazelnut-almond butter

Ingredients –

1 cup of raw almonds

1 cup of raw skinless hazelnuts*

1 Tablespoon of cacao

1 Tablespoon of vanilla bean extract

1 teaspoon of instant espresso granules

1/2 teaspoon of salt flakes

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your almonds and hazelnuts on, making sure they are spread evenly – aka not crowded.

3 – Roast your nuts for 10 mins, until lightly roasted and slightly golden.

*If you are unable to get skinless hazelnuts simply roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.

4 – Pour your roasted almonds and hazelnuts into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, add your salt, cacao, espresso and vanilla then process until combined.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla/cacao or even a touch of stevia or some maple syrup if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that 😉 )

Enjoy xoxo

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Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these chocolate espresso hazelnut-almond butter (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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