Lately I’ve been experimenting with my coffee “additions”. Unfortunately, I’ve grown a bit weary if my incredibly popular Coconut Coffee Creamer. I have also failed to jump on the “bulletproof” bandwagon because of my intolerance to dairy (including ghee). Speaking of bulletproof, I have some friends in the crossfit world who have recently “kickstarted” an incredible product called Coffee Blocks. It’s a similar-to-bulletproof coffee in a solid block form chock full of butter, instant coffee, egg yolks, and coconut oil! It couldn’t be easier… you just drop them in hot water and blend! Their ingenuity inspired me to keep chasing my superfood coffee dreams. I wanted to figure out a way to combine all the ingredients I love and want in my morning drink in an easy-to-blend form. Imagine my elation when I stumbled across The Paleo Chef, Mary Shenouda’s instagram account. She has a little concoction dubbed “unicorn fuel” and it was exactly the kind of thing I was looking for (with a few minor tweaks per my needs).
This also blends well with chai or mate tea!
1 c. tahini
1/2 c. coconut oil
1/2 c. red palm oil
1/4 c. cacao butter (optional)
2 Tbsp. cacao powder
1 Tbsp. coconut nectar or honey
2 Tbsp. turmeric
1 Tbsp. cinnamon
2 tsp. maca powder
2 tsp. vanilla
sprinkle of sea salt
- Warm cacao butter in a pan and add other fats. Mix well until evenly melted and incorporated.
- Remove from heat and add nectar, herbs and spices. Mix well.
- Pour into silicone molds. I use my 16 count square ice cube tray. Refrigerate until firm.
- Eat as fudge or blend in coffee. It won’t stir in very well so it’s better to use a blender or a handheld milk frother.