Vanilla Espresso Almond Butter

Instructions

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend roasted almonds. Scrape down the sides when necessary.
• Once the almonds look creamy, add the espresso powder and vanilla extract.
• Continue blending until the mixture turns into a ball and evens out again.
• Slowly add canola oil while still blending.
• Pour into a jar, store in a refrigerator and use within one month.
• Enjoy!