Espresso Cacao Almond Butter

Closer to a 70% bar than a dessert spread. Bitter, dark, and unapologetically adult.

The cacao here is cold-pressed and never alkalized. That matters more than it sounds: Dutch-processing strips 60 to 90 percent of the flavanols and flattens everything interesting about chocolate into brown sweetness. We use it raw and unalkalized, so you get the tannin, the fruit, the slight bitterness that makes real cacao worth eating. Cold-pressed cacao butter goes in alongside it for the snap and the melt.

Then Terranova espresso, ground fine enough to disappear into the texture but not into the flavor. Maple sugar to round the edges, woodfired maple syrup for depth, sea salt to keep the bitterness honest.

And grass-fed beef tallow — the thing that makes a Frontier spread different from everything else on the shelf. It carries the cacao the way cream carries coffee.

Tastes like: Dark chocolate and fresh espresso over toasted almond. Bitter up front, sweet underneath, salt at the finish. Not a sugar bomb. If you drink your coffee black, this one is for you.

What's in it: Fresh-roasted almonds (made with organic almonds) · raw cacao butter · maple sugar · raw cacao powder · fine-ground espresso · woodfired maple syrup · grass-fed tallow · unrefined sea salt · vanilla bean

What's not: No Dutch-process cocoa. No deodorized butters. No preservatives. No emulsifiers. No palm oil.

Eat it: On toast with flaky salt. Swirled into Greek yogurt. Straight from the jar at 3pm instead of the candy bar.

Net wt 8.8 oz (250 g). Roasted and jarred in small batches in California's Central Valley. Oil separation is natural — stir it back in.

Contains almonds (tree nuts).