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).
Check it out! (and check her and coffee blocks out!)
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.
4 Comments Add yours
Hi Nikki, I bought a bag of cacao butter and it’s not really in a liquid form, do you measure while it solid or do you try to melt it before measuring..?… and I don’t have tahini, do you think I could use coconut butter?
Hi! yes, it comes solid. Usually I chop it up (more like “shave” it… like a chocolate bar) and put it in the pot first to melt. Them measure it into a pyrex measuring cup to get the approximate amount. If I am way off, i’ll add more to melt or I’ll pour any excess into a separate small jar or tupperware to save for later.
I haven’t tried coconut butter. I think it would be fine especially in the fudge form. It may not blend super well in a drink. Coconut butter tends to be a little gritty. Tahini is a little smoother than coconut butter. Sunflower seed butter might work well also. Not sure how that would affect the taste.
Thanks for checking in!