Tuesday, February 10, 2015

Chocolate Espresso Protein Almond Butter

I've been doing a better job lately of making things from scratch lately, and had already had plans to make a batch of either sunflower seed or almond butter.

This lovely recipe from Healthful Pursuit showed up in my Facebook page, and I couldn't resist getting a little fancy with my butter. While the different flavors offered at Whole Foods and other "health" stores might be tempting, they're loaded with sugar and sometimes questionable oils. I love that this recipe is sweet without being loaded with junk.

I've never thought to add coconut oil to my almond butter before, but it really does a magical job of smoothing it out. The mixture goes from dry and crumbly to perfectly smooth and slick in minutes flat.

If you don't want to use flavored hemp powder (which does contain some palm sugar), you could certainly use plain hemp protein powder. I also actually used less than 10 drops of liquid stevia and found the mixture plenty sweet for me.

I look forward to using this for mug muffins and grain-free pancakes for the kids (yes, they both like the taste of coffee!). It would also be good mixed into smoothies where you'd traditionally use plain raw almond butter.

Chocolate Espresso Protein Almond Butter
adapted from Healthful Pursuit

2 cups raw almonds
1/4 organic chocolate hemp protein powder
1/4 cup coconut oil
2 tbs. ground espresso
2 tbs. raw cacao powder
1 tsp. vanilla extract
10 drops liquid stevia (or less, to taste)
pinch of sea salt

Combine all ingredients in a food processor until smooth. This will take about 8-10 minutes, as the mixture will first get grainy before the oil really works in and makes it creamy. You'll need to scrape down the sides of the machine a few times during the process.

According to Leanne's original recipe it will keep in the fridge for up to a month. Keep in mind the coconut oil will cause it to harden with the cold (so you might need to warm it before serving).

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