White Mocha Almond Butter

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

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!

White Mocha Almond Butter

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?!

White Mocha Almond Butter

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

White Mocha Almond Butter

by Lauren Zembron

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.

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