Sour Nut Cream Coffee Butter (for coffee lovers!)

Ingredients

  • ¼ cup strong coffee (freshly brewed from ground beans – NOT INSTANT!)
  • ½ cup dates, pitted and soaked in hot water for at least 10 minutes
  • 1 cup raw almonds
  • 1 tbs freshly ground coffee beans
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 tbs coconut sugar
  • 2 tbs refined coconut oil
  • ½ jar AVS Sour nut cream

Method

  1. pre-heat oven to 170C (not fan-forced).
  2. Spread almonds out on a large sheet tray, and place on the middle shelf of the oven for 7 – 10 minutes, or until the almonds are slightly coloured and fragrant. Remove and allow to cool.
  3. In a high-powered blender, process the almonds until coarse and begin the clump together.
  4. Add the brewed coffee to the almonds, along with the vanilla extract and, if necessary, a splash of water. Blend until the mixture achieves a paste consistency. Scrape down the bowl regularly, blending for at least 5-10 minutes.
  5. Add softened and drained dates to the mixture, along with salt, coconut sugar, coconut oil, ground coffee and AVS Sour Nut Cream, and continue to blend until you achieve your desired consistency.
  6. Transfer to an air-tight container. The butter will keep for up to 7 days in the fridge.

We served ours with gluten-free and vegan chocolate scotch finger biscuits, with a scattering of dates. You might also consider spreading this mixture on croissants, in crepes or pancakes, as a cake filling, or dipping strawberries or grilled stone fruit in. It’s perfect for a fancy breakfast, a party, a dessert or morning/afternoon tea.

We used: