# Components:
→ Nuts
01 - 2 cups raw cashews
→ Coffee
02 - 2 teaspoons finely ground espresso beans or instant espresso powder
→ Sweetener & Flavor
03 - 2 tablespoons maple syrup, optional, adjust to taste
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon sea salt
→ Oil
06 - 1 to 2 teaspoons neutral oil such as grapeseed or sunflower, optional
# Directions:
01 - Preheat oven to 350°F. Arrange cashews evenly on a baking sheet and roast for 8 to 10 minutes, stirring once halfway through, until lightly golden and fragrant. Allow cashews to cool briefly before processing. For a raw butter, omit roasting.
02 - Place cooled cashews in a food processor or high-powered blender. Process for 3 to 5 minutes, stopping occasionally to scrape down the sides, until the texture becomes smooth and creamy.
03 - Add espresso powder, maple syrup (if using), vanilla extract, and sea salt to the cashew butter. Process again until all ingredients are thoroughly combined and a uniform mixture is achieved.
04 - For a smoother, spreadable nut butter, add neutral oil one teaspoon at a time, processing after each addition, until the desired consistency is reached.
05 - Transfer the finished espresso cashew butter into a clean, airtight jar. Store in the refrigerator for up to three weeks.
