Breakfast/ Snacks

Triple Nut Butter with Collagen and Espresso

Collagen nut butter,  but not just any nut butter. Hazelnut, Almond and Peanut, with a hint of espresso and touch of coconut sugar. I added Edible Health Collagen Bovine Collagen for a protein boost; the Marine Collagen can be used interchangeably.

I love nut butter, it’s one of my favourite foods and I love having a variety on hand for all the different food combinations. This one is particularly good just lathered on toasted sourdough, and also spooned into a juicy tender date; I also love adding a sprinkling of cacao nibs in both instances.

Triple Nut Butter with Collagen and Espresso

Print Recipe
By Serves: 1 large jar Prep Time: 15 minutes Cooking Time: 15 minutes


  • 120g almonds
  • 120g skinless hazelnuts
  • 120g peanuts, skin on or off
  • 1 tbsp olive oil or rapeseed oil, optional*
  • 2 - 3 tsp espresso powder
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 4 tbsp Edible Health Collagen Bovine or Marine Collagen



Preheat your oven to 180C (350F).


Place all three nuts onto a baking tray and dry roast for 15 minutes tossing halfway through.


Allow to cool for 10 minutes and then transfer to a food processor. Blend for about 15 minutes, times will vary depending on the power of your food processor. Scrape down the sides whenever necessary and resume blending until the nut butter is smooth and drippy. You can add a tbsp of oil to get the nut butter to a smoother place once the nuts have broken down and have started releasing their own oils.


Add espresso powder, coconut sugar, vanilla extract and collagen to the food processor.


Blend for another few minutes.


Transfer to a clean glass jar or container with a seal tight lid. Store in a cool dry place out of direct sunlight or in the fridge for up to one month.

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