I’ve been off of caffeine since before John and I started trying to get pregnant. When I used to enjoy a daily cup (or two), I never felt as though I needed the jolt to get my day started (I’ve always been a morning person), but if I didn’t have my daily dose of caffeine, I would inevitably get the dreaded withdrawal headache by the afternoon.
My solution was to slowly wean myself off by gradually increasing the ratio of decaf:caf in my morning coffee. After a couple of weeks or so, I didn’t miss the caffeine one bit!
I’m still off of caffeine for the most part since I’m nursing Lily - I do savor a small cup of coffee every weekend when John makes a pot – but I just had to make a mocha-flavored almond butter.
White mocha, actually.
That’s white chocolate + coffee. In homemade almond butter. What’s not to love?!
I’ve never had the decadent-sounding white mocha beverage from Starbucks, but it was the inspiration for this deliciously thick and creamy almond butter.
The coffee flavor (from instant espresso powder) is subtle, so add more according to your taste preference.
White Mocha Almond Butter
Prep Time: 5 minutes
Cook Time: 0 minutes
Keywords: breakfast side snack vegetarian almonds white chocolate
Ingredients (1 small jar)
- 2 cups dry roasted unsalted almonds
- 1/3 cup all-natural white chocolate chips (such as Sunspire) or 1/3 cup finely chopped white chococlate
- pinch of salt
- 1/2 Tbsp (1 1/2 tsp) instant espresso powder (or more, to taste)
Place almonds into the bowl of a food processor fitted with the steel blade. Process until almonds break down into a smooth butter, scraping the sides of the bowl as needed. This may take up to 10 minutes.
Add in the white chocolate chips and process until fully melted and incorporated into the almond butter. The heat from the steel blade will melt the chocolate.
Add in the salt and espresso powder; process to combine. Taste and add additional espresso powder if desired.