Homemade almond butter spruced up with espresso, vanilla, brown sugar, and kosher salt! hummmmm
3 cups (1 pound) of raw almonds
3 tablespoons of brown sugar
1 tablespoon of instant espresso granules
1 vanilla bean, seeds scraped and pod discarded (make some vanilla sugar with the pod!)
¼ teaspoon of kosher salt
First you have to make the almond butter so you will place the almonds in the bowl of the food processor or blender. Puree, scraping down the sides with a spatula as necessary, until almond butter forms. The almonds will first turn into a meal-like consistency, and then after about 10 minutes finally form a very thick almond butter. Keep going; the almonds will release their oils and transform into a delicious spreadable almond butter after 12-15 minutes total time.
Place the almond butter to a medium bowl and add remaining ingredients. Stir well. Taste and add additional salt if desired.
Keeps refrigerated in an airtight container for up to 2 weeks.