Melt the coconut oil and let it cool to room temperature.
Add almond meal, milk, nutritional yeast, salt, lemon juice, and Cafe de Paris spice mix to the blender and blend for 15 seconds.
Add the coconut oil and olive oil and blend for another minute on high speed.
Pour into a mold. I used a silicone mold which worked really well. Transfer to the fridge for at least 2 hours.
Release the butter from the mold. You can store the butter in the fridge for up to a week.