Espresso almond butter

Espresso almond butter

By
From
The Pip & Nut Butter Cookbook
Makes
1 jar
Photographer
Adrian Lawrence

Ingredients

Quantity Ingredient
220g whole almonds
pinch sea salt
2 tablespoons freshly made espresso
1 tablespoon agave nectar

Method

  1. Roast and grind the almonds following the method, and once the almond butter is smooth and glossy add the salt with the espresso, 1 tablespoon at a time, blitzing between additions. Blitz in the agave nectar gradually, as you may find you only need ½ tablespoon, depending on how finely you have milled your almonds.
  2. Pour into an airtight container.
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