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Yesterday I asked my instagram followers to choose between two recipe posts and this one was the winner! Lucky for you, there is also a BONUS recipe at the bottom. I mean, who doesn’t want coffee cake with their coffee and tasty new coffee creamer? No one. That’s who.

The lovely Elana Amsterdam has a fantastic coffee cake recipe on her site and while making this coffee creamer, I experimented with using the leftover pecan pulp in lieu of almonds for the crumble topping for the cake. IN.CRED.I.BLE. To make the cake, head over to her page in the link below and then follow my instructions on this page for the delightful topping.

Now go and upgrade your morning!

Pecan Date Coffee Creamer

1 c. pecans, soaked for an hour
3 large medjool dates, pitted
3 c. water
2 Tbsp. great lakes gelatin (green container) —- this is optional but it does contribute to the frothy texture and adds a super nutritional boost!
1/2 tsp. cinnamon
pinch sea salt

1. Drain and rinse pecans.
2. Blend all ingredients in a high-speed blender until smooth.
3. Strain liquid through a nut milk bag or cheesecloth into a bowl or pitcher. Freeze the pecan and date pulp for later use*! (see below)

Elana’s Pantry Paleo Coffee Cake

follow her recipe here.

Use this for the crumble topping:

*leftover pecan pulp from creamer
1/4 c. coconut sugar
1/4 c. cold butter (Kerrygold brand is a good choice)
1 Tbsp. cinnamon
1/2 tsp. sea salt

Pulse ingredients quickly in a small food processor or chopper. Sprinkle over coffee cake batter before baking.