Aaand I’m back! The lack of posts around here has been shameful but I have to confess, I have been working my butt off elsewhere.

As I mentioned before, I’m participating in a work-sponsored competition called Team Lean. It’s led to some new and exciting exercise attempts. So far I have tried boxing (which is awesome if you just want to let out some pent up anger at your ex/boss/friends/whatever), hot yoga (so sore the next day!) and snowboarding (so sore the next day…and the entire week!!). All this experimenting has not only made me realize that I am quite possibly the least graceful person on the planet (I think I spent more time on my ass then on my snowboard) but has also sucked up all the free time I used to use for playing in the kitchen. But it’s paying off. My team is…well, we aren’t winning. We’re like 40 out of 100+ BUT at least we aren’t last! =)

Not only has my general kitchen time been removed but what I am making is nowhere near as exciting as Red Velvet Nutella Rolls or Cookie Dough Truffles. Lots of random fruit and protein powder getting dumped into blenders, lots of veggie salads, not so much with the desserts or sweets.

So, here is another recipe I gave out around Christmas time that I have been meaning to post but have been dragging my feet on.

Mocha Almond Butter
from Edible Perspective
yields ~ 1 1/4 cups

• 2 cups raw almonds
• 1/3 cup pure maple syrup
• 2 teaspoons + 1 teaspoon instant espresso powder*
• 1 tablespoon extra virgin unrefined coconut oil, melted (may need more)
• 1 tablespoons unsweetened cocoa powder
• 2-3 teaspoons coconut sugar or sucanat (optional)
• 1/8 – 1/4 teaspoon salt

1. Preheat your oven to 300*F and line a rimmed baking sheet with parchment paper.
2. Toss the almonds with the maple syrup and 2 teaspoons of instant espresso powder, then spread on the baking sheet.
3. Roast for 10 minutes, turn almonds, then roast for another 10 minutes.
4. Remove and let cool for 10-12 minutes.  You want them to still be warm but not hot.
5. Scrape almonds from the parchment into your high powdered food processor [at least 10 cup capacity] and turn on.
6. Let spin, scraping down the sides as needed until it starts to form a thick, doughy texture.  8-10 minutes.
7. Add in the melted coconut oil and let spin until it is fully smooth and drippy.  Scrape the sides as needed.  The process will take 12-15 minutes in total.
8. Add in the 1 teaspoon espresso powder, cocoa powder, and salt and let spin until smooth.
9. Taste and add 2-3 teaspoons of coconut sugar and/or more salt if desired.
10. Pour into a jar and let cool to room temperature before sealing.  Best kept in the fridge.

*I made several jars of this and experimented with the instant espresso. I used powdered instant coffee which I ground into a fine powder. It was ok but a little bitter. You’ll want to up the sugar. I also tried instant cappuccino, which was lingering in my cabinet from a former recipe but was not dairy-free. It got the most rave reviews, though.

notes: This fits in an 8oz jar with about 1/4 cup leftover.  You can sub another oil for coconut if needed.  You can sub another sugar for the coconut sugar if desired.

I don’t really love almond butter as a general rule but for some reason, homemade almond butter is so much better then store bought! Especially when you add coffee and chocolate.

Like the cashew butter, you can serve this with fruit (like an apple, strawberries or banana), put it in your oatmeal (swirl in 1TBSP with your hot oatmeal and then top with toasted coconut and pecans. I bet it would be delicious!), slather it on some bread or heck, eat it off a spoon for dessert. I’m not judging!

Off to burn more calories! I’m hoping to post a new margarita recipe soon so I have to go earn that tequila =)