NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.
2. Step
In a food processor, blend roasted almonds. Scrape down the sides when necessary.
3. Step
Once the almonds look creamy, add the espresso powder and vanilla extract.
4. Step
Continue blending until the mixture turns into a ball and evens out again.
5. Step
Slowly add canola oil while still blending.
6. Step
Pour into a jar, store in a refrigerator and use within one month.
