Mmmmm the fresh smell of ground coffee. There are few things I love more in the world.
Almond butter is one of them.
I tried my hand at macadamia nut butter last week. Don’t get me wrong, I polished it off in 2 days flat. But I came crawling back to the almond butter this week and the addiction is stronger than ever thanks to a tasty little addition.
As I was making my weekly batch of almond butter and sipping my morning iced coffee with whipping cream, it struck me that the two might actually work really well together. Between all the licks and bites and sips of my coffee I was basically already combining the two anyways.
Feeding into both of my addictions at once, it’s efficient.
Java Almond Butter
Makes about a cup. Enjoy on fruit, in smoothies, sweet potatoes, or straight up like its yogurt, my favorite.
- 2 cups whole raw almonds
- ¼ cup + coconut oil (or another oil such as light olive oil)
- 2-3 tsp freshly ground coffee
- Pinch of salt
Add 2 cups of almond butter to your food processor. Process for several minutes until a fine almond meal has formed, stopping to scrape down the sides as needed.
While it’s mixing, slowly drizzle in coconut oil and continue to process for about 7-10 minutes. Finally add in 2-3 tsp of ground coffee and a pinch of salt. Process then taste and adjust the amount of salt and coffee grinds to your liking.
Add as much coconut oil as you need for a texture you like. With ¼ cup I got a thick, not drippy almond butter than tastes a little coconutty. And the coffee grinds add a bit of a crunchy texture in a good way.
It will harden up if kept in the fridge, or stay a bit runny if kept out.
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What’s your addiction?
Katie, this is genius! You just combined two of my favorite addictions into one as well. Can’t wait to test this out
I like the way you think – this looks amazing!!
Love this idea! The only thing that might possibly top this is adding a little chocolate – mocha almond butter
Blimey. Sounds AMAZING. Now I just wish I hadnt already bought 3 GIANT jars of almond butter at Costco. ps – your summery life sounds all kinds of wonderful Katie!!
Sounds soooooooo good. The only almond butter I’ve created successfully at home involved roasted almonds. I must give this a try (I feel like I say this about everything you post!) Also, how do you make your iced coffee?
I make a huge strong batch of it about once a week and chill it in the fridge. Really nothing fancy. I add heavy whipping cream and ice and I’m good to go.
This looks and sounds fabulous (but I’d make it with PB). Your AB is my PB.
Do you think the nut butter needs the coconut oil from a viscosity/thinning out standpoint? Or are you just adding it for pure flavor? With PB, if I do add coconut oil, it gets pretty darn thin and personal preference is keeping it thicker.
every time I make almond butter I find I have to add some oil. Macadamias I didnt have to add any, and maybe peanuts have more natural oils that release that helps loosen things up but with almond butter mine simply wont mix without it. (Although maybe if I have a food processor like yours it would!).
Yay! Another way to consume two of my favorite substances.
Coffee and almond, you say? This sounds like the makings of the most efficient breakfast ever!
what a clever idea! i definitely think coffee should be used in more recipes other than just drinks. I made a pumpkin granola with coffee, and it was delicious!
yes I remember that granola sounding awesome. It’s such a good addition to things, I’m finally realizing.
What a great idea! I’m so into this!
Holy cow, that looks amazing. I would have the whole batch eaten before the motor of the food processor cooled down!
I loooooooooooove this idea and need this in my life asap. If you start a business a nut butter business, I want to be customer #1.
Typo – I just meant to type nut butter business!
This is honestly genius.
Oh, YUM! Fantastic idea! I have some instant espresso powder I use for baking, I bet that would work well in here too. I’m always full for hours after making almond butter because I do so much licking of spoons and bowls, ha! Sounds like it’s time to make another batch!
Wow this is an amazing idea! I am honestly addicted to peanut butter but not almond butter. It just doesn’t do it for me. I bought a jar about a week ago and it is STILL sitting on the counter barely touched. Maybe I will blend it up with some ground espresso I have in the cabinet. MMM… MUST TRY!
coffee is my addiction all the way! this looks fantastic. my boyfriend isnt into coffee to drink but he likes the flavor- i bet he’d love this.
this is the best idea…..
Oooh, this sounds delicious! Why haven’t I thought of trying this?! Can’t wait till I make nut butter again
I always like a little coffee in my whipping cream
ahah love it, same! I go through phases with how I take my coffee but right now I’m very much into the heavy whipping cream.
I always come back to almond butter too, and love the coffee kick in yours!
Yum, love the idea of adding a little buzz to almond butter! Great blog!
Oh my gosh – I’ve never thought about adding coffee to almond butter! I bet this is super tasty, Katie
oh.my. brilliance – utter, butter brilliance!
xo
http://allykayler.blogspot.ca/
Wow… I’m pretty sure if I added some cacao in there and replaced the oil with brown rice syrup or another liquid sweetener, Kevin would eat a jar a day. Coffee, chocolate and almonds are his all-time favorites!
This stuff sounds dangerous. And I want it.
I would have never thought to do this and I have always thought coffee was a great addition to many foods and recipes. I have made some creamy smoothies using that Delicious-Oh-So-Good-Gotta-Have-More ALMOND BUTTER and thrown in some freshly ground coffee, almond milk or coconut milk or a little of both, and before becoming allergic to banana’s I’d throw that in too (maybe even a couple raspberries, strawberries, or blueberries to be Daring). Just never thought to blend the coffee “into” the almond butter. GREAT IDEA!!! Thanks for sharing.
So amazing!!!! What an unbelievable combination!!! Most definitely trying this!
I’m with you, almond butter will always be my #1… adding coffee to it only elevates it that much higher! I love this idea, thanks for sharing!
Thanks Kristina
Hi, how long do you think this would keep for?
Raylene, I usually go through my almond butter quickly, but I think that it would keep well for a month.
thanks meridith, yes it would keep for a long while. I really never have it more than a week though hah.
Best. idea. ever.
I need to make some almond butter to make some triple almond cherry bars I saw on another blog last week, looks like I found my almond butter recipe!
oh java, cherry, almond… sounds incredible would love to know that recipe!
The recipe is from Oh She Glows. http://ohsheglows.com/2012/07/05/cherry-almond-crumble-squares/
I made this today, and I absolutely looove it!
This is such a fabulous recipe I had to pin it to 2 boards!!
thanks marla, i’m glad you like the sound of it
Genius! I hear suggestions to add cinnamon to almond butter and I’m unmoved, but coffee? Now you’re talking. I imagine all the coconut oil helps keep your food processor from overheating. I just use the plain nuts when I make almond butter or walnut butter, might be time to kick it up.
yeah I find I need some type of oil to loosen it up (maybe my food processor just sucks!).
I doubt your food processor sucks, almonds are really hard nuts and hard to blend. I have to be careful with how I make almond butter even in my Vitamix, starting with frozen nuts to prevent overheating.
Hey, Katie! We are loving your blog, what fun. Shoot us an email if you’d like to feature Chobani in a recipe or review!
I happened to buy almonds this week. Will be making this recipe very soon!
got this from looking at running in the kitchen, so pleased I made it here-just made this WOW
was a bit runny so added more almonds….what a great butter-hard not to eat whole thing straight from the jar….
so happy you enjoyed the java butter!
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