Almond Espresso Rice Milk Butter
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Course:
Breakfast, Dessert, Snack
Cuisine:
Raw
Servings: 2 Servings
Ingredients:
- 2 cups raw almonds
- 2 teaspoons coffee espresso extract
- 2 tablespoons pure dark maple syrup
- 1 tablespoon rice milk (or other plant-based milk of your choice)
Instructions:
-
In a food processor add raw almonds and finely ground coffee espresso extract.
-
Process the nut and finely ground coffee espresso extract. (I first ground almonds in an electric coffee grinder, so the almond becomes powder).
-
Add maple syrup and rice milk.
-
Blend for 5 minutes until smooth.
-
Transfer the nut butter to a small glass container and put in fridge.
-
This prepared butter can stand in the refrigerator for 7 days.
Recipe Notes:
* If it is necessary, add another spoon of rice milk, or more.
* If you want more butter, you can double the mass.
* This almond butter can be consumed with a waffles for breakfast.
* If you love raw vegan butter, then see page Sunflower Butter With Coriander & Cinnamon
