Salted Caramel Pecan Bites

Monday, March 31, 2014 Alanna Figueira 1 Comments



I don't even know where I came up with this recipe.  I make a salted caramel mocha creamer http://planksloveandguacamole.blogspot.com/2014/03/paleo-coffee-creamers.html recipe and sometimes I just dip stuff in the caramel.  I love this caramel; it's chewy and hard and awesome.  These little bites are like a vanilla cookie on the bottom, a chewy caramel in the middle mixed with pecans.  They're crunchy and chewy at the same time.  Love them.  The caramel is really easy to make and it's the same caramel from my creamers and samoas,http://planksloveandguacamole.blogspot.com/2014/03/no-bake-samoa-bites.html just with some arrowroot added to thicken and harden it.  These would be great with a layer of chocolate on the bottom and some drizzled on top, but I really like them just like this best.  Let me know what you think!

Ingredients:

Bottom (cookie)
1/2 cup almond flour
1/4 cup butter, melted 
1/4 cup coconut sugar
1 tsp vanilla

Top (caramel and pecan)
1/4 cup full fat coconut milk (just the solid fat on top of the can)
1/4 cup honey
1 Tbsp butter
1 tsp vanilla
1/2 tsp sea salt
1 tsp arrowroot 
1/3 cup plus 2 Tbsp pecans

Directions:

1.  Line a mini muffin tin with 12 papers, or take out a silicone mini muffin mold. Spray the papers or mold.

2.  Prepare your cookie bottom layer.  Melt the butter on low.  Add the melted butter, and the rest of the middle cookie ingredients to a small bowl and mix to combine.  It will be wet but will harden.  

3.  Spread the cookie dough on the bottom of each muffin cup.  Use your fingers to spread it out in evenly in each bite. 

4.  Prepare your caramel sauce.  Heat a pan on medium.  Add the coconut milk, honey, butter, sea salt and vanilla to a pan and bring to a boil, stirring often.  Let it boil while constantly stirring for 5 mins until it thickens just a little bit.  

5.  Pour caramel sauce into a small bowl.  Add arrowroot, mix to combine.  Add the 1/3 cup of pecans, reserving 2 Tbsp.  Mix to combine.  

6.  Layer the caramel/pecan mixture on top.  

7.  Take the reserved 2 Tbsp pecans and arrange o the tops of each bite. 

8.  Refrigerate to set for at least 1 hour.  Enjoy! x 

1 comments :

Raw Paleo Milk Chocolate

Friday, March 28, 2014 Alanna Figueira 5 Comments


Happy Friday! This will be a quick post, just wanted to get this amazing recipe up before the weekend.  I've mentioned my dairy sensitive nursling before, so some of you know I can't have any dairy- not even a bite.  


I make lots of different truffles http://planksloveandguacamole.blogspot.com/2014/02/be-my-valentine-cocoa-truffles-3-ways.html and do lots of experimenting with different add-ins.  But sometimes I want just straight milk chocolate!  This is it.  They are milky and smooth and wonderful.  And guess what?  This exact recipe can be used to frost a cake!  

The method is almost too easy- no melting, no heating, no cooking.  Just food process everything until smooth.  You'll have to stop a few times to push down the sides then keep processing.  You can mold the mixture into a pan and make bark, or into muffin tins.  I like to mold them into fun shapes in my silicone molds.  To make nut and fudge bars, just add 1 cup coarsely chopped nuts to the chocolate and set in a pan with higher sides. The recipe makes one cup of chocolate.  Chocolate must be stored in the refrigerator, as the coconut oil will melt at room temperature.  It is even better frozen, and will last longer. 

Ingredients:
*Makes 1 cup of chocolate

1/2 cup coconut oil
1/2 cup unsweetened cocoa
1/4 cup honey 
2 tbsp full fat coconut milk (just the solid fat at the top of the can)
1 tsp vanilla 
1/4 tsp sea salt

Directions:

Place all ingredients into food processor and pulse until smooth, scraping down the sides when needed.  Mold soft mixture into choice of molds or a pan.  Refrigerate to harden, about 1 hour.  Enjoy! x  Store in the refrigerator.

5 comments :

Paleo N'oatmeal Raisin Whoopie Pies

Wednesday, March 26, 2014 Alanna Figueira 0 Comments


This is crazy but I started working on this recipe almost a year ago!  My family was living in Long Beach and we went to the same farmers market every saturday to get pastured eggs and local produce.  The egg guy always brought raw cheeses and these crazy whoopie pies that my son would go nuts over! They were made with local pastured butter but also wheat and tons of sugar. So, no.  I made a batch and I'll never forget because I was 8 months pregnant and I ate the entire batch!  I used banana and more eggs to make it healthier and very little sugar.  After that I made a few more batches and started to tweak the recipe each time to get closer to an actual oatmeal cookie.  These oatmeal cookies are so yummy, soft and chewy on the inside and crispy on the edges.  They taste just like oatmeal raisin cookies.  I almost didn't want to whoopie-fy them.  Almost.  So you can decide whether or not to whoopie.  They're awesome alone as is, no filling needed.  The filling is just my paleo whipped cream!  It solidifies in the fridge really well.  http://planksloveandguacamole.blogspot.com/2014/03/paleo-whipped-coconut-cream-topping-and.html I will re-post the recipe at the bottom.  

I have not tried this with coconut oil, though I believe it would work just fine.  You can make these into a few large pies or more smaller pies.  Depending on how big, the recipe will make between 6-12 pies.  If you like them crisp on the edge and little chewy/soft inside (like I do!) flatten the dough.  They expand quite a bit so leave room and don't make them too huge.  Here is the trick to get the filling to stay solid and not drip off.  Use refrigerated whipped cream.  Refrigerate it at least an hour before you use it.  Spread the filling on completely cooled cookies.  It will melt if they are warm.  After filling, put the pies in the refrigerator for another hour to harden.  Keep these refrigerated, as the whipped cream will spoil at room temperature. They are good cold.  If you are serving them to guests just plate them after they were refrigerated for awhile.  This recipe makes 5 large whoopie pies, or 10 large cookies but you can make them whatever size you want.  They are too big for a kid to eat an entire pie, so making smaller pies may fit your needs best.  Keep the oven light on and keep checking these, as they will burn pretty easily.  At the same time, don't let them be undercooked because then they get crumbly.  So you want brown crisp edges but not burnt cookies.  
Unfilled cookie
Ingredients: 

3/4 cup almond flour
2 Tbsp coconut flour
1/2 cup coconut sugar, plus a little extra to dust cookies
1/2 cup softened butter 
1 egg
1 tbsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp sea salt 
1/4 cup shredded coconut
1/2 cup golden raisins (or regular, I love golden)
1/2 cup crushed walnuts (I like them really pulverized)



Directions:

1.  Preheat oven to 350F and line a cookie sheet with parchment paper.  Sprat the parchment paper with oil.

2.  In a large mixing bowl, cream together the softened butter and coconut sugar with a hand mixer.

3.  Beat your egg and vanilla together in a small bowl.

4.  In another small bowl, mix together your almond flour, coconut flour, cinnamon, baking soda and sea salt.  Mix to combine.

5.  Add the egg and vanilla to the butter and sugar and beat with hand mixer on low to combine.

6.  Add the flours/dry ingredients to the large bowl and beat to combine with hand mixer on low.

7.  Fold into the batter your shredded coconut, golden raisins and crushed walnuts.

8.  Scoop or use your hands to make equal sized balls of dough and place them on the cookie sheet.  Flatten the balls a little with the back side of a fork.  Sprinkle coconut sugar on the raw cookies.  These spread out a lot- leave room on the sheet for expansion.

9.  Bake for 15-20 mins until edges get crisp and slightly brown.

10.  Allow cookies to cool completely.

11. *Filling recipe is at the bottom. When cookies are completely cooled (filling will melt if not cooled), scoop a dollop of filling onto half of the cookies.  Top with the other half and refrigerate for at least 1 hour.


Paleo Whipped Cream Filling
Ingredients:

1 can of cold full fat coconut milk, the solid fat ONLY
2 Tbsp honey
1 tsp arrowroot starch

Directions:

1.  Combine cold, solid coconut fat, honey and arrowroot in a large mixing bowl.

2.  Beat with hand mixer at high speed for 2-3 minutes.

3.  Use or refrigerate.  Enjoy refrigerated for up to 4 days.  Makes 1 cup whipped cream.




0 comments :

Paleo Banana Sponge Cakes

Tuesday, March 25, 2014 Alanna Figueira 0 Comments




Spring is in the air!  These adorable little cakes are just perfect for right now.  These are great for on the go breakfasts.  You don't have to stand around frying pancakes and they come out in perfect little cups or shapes.  I love silicone molds, I usually thrift them for about $.50 a tray and mold all sorts of stuff in them.  I make a few trays of these and keep them in the fridge for quick snacks.  My son loves them.  He thinks they're so cool.  If you don't have any molds you can bake these in cupcake papers or you can make a big cake and slice squares.  They taste like little sponge cakes and they're really moist.  On a busy morning I'll make some and throw them in a bag to eat in the car.  Easy peasy.  It makes about 18 mini molds. 

Ingredients:

1/2 cup almond flour
1/4 cup tapioca flour
2 Tbsp coconut flour
2 eggs
2 overripe bananas
1 Tbsp honey
1 tsp vanilla
1 tsp baking powder
1/4 tsp sea salt

Directions:

1.  Preheat oven to 350F.  Spray silicone molds or line cupcake tray.

2.  Blend all ingredients in a bender until smooth.  

3.  Fill molds up 3/4 of the way to allow for expansion.  

4.  Bake for 20-30 mins, until cooked through and puffed up.  Cooking time will vary based on mold size.  



0 comments :

Single Serving Paleo Chocolate Cake

Sunday, March 23, 2014 Alanna Figueira 5 Comments





I love the idea of the single serve microwave mug cakes.  Sometimes you just want one piece of cake and don't want to have to worry about sending the rest off to someone's office or something so you won't eat the whole thing. Especially when it comes to paleo baking, the ingredients are expensive!  So here is a chocolate cake for one.  I made it coconut based because many people have mentioned almond sensitivity lately.  So this is almond free.  I like that you get the protein from the egg and fat from the coconut oil in here so it's not just a treat.  Depending on where you are with your "sugar dragon", use less or more of the coconut sugar.  I can eat this with no coconut sugar.  And like it.  Serve this with some paleo whipped cream http://planksloveandguacamole.blogspot.com The cake will pop out of the ramekin onto a plate if you want to serve it like that, but you can also just eat it out of the ramekin.  Eat it hot! The cakes in the photos are topped with melted buttercream frosting http://planksloveandguacamole.blogspot.com/2014/02/grain-free-chocolate-cake-with.html You can also use http://planksloveandguacamole.blogspot.com/2014/03/raw-paleo-milk-chocolate.html as frosting and also in place of the chocolate chips- it's even better this way; more moist and healthier too.  My favorite cakes are definitely made with my raw milk chocolate.  

I don't own a microwave and I will never have a microwave in my home. So this is like a mug cake but you just have to wait the whole 25 minutes rather than nuke it.  Sorry.  Here's the big but- you can microwave it.  Yup, for about a minute.  I haven't tried but I've been told by many readers it's good microwaved and is like a "lava cake".  So fine.  


Single serve paleo chocolate cake 

Ingredients:

1 egg
2 Tbsp coconut flour
2 Tbsp unsweetened cocoa
1 Tbsp full fat coconut milk
1 Tbsp coconut oil
1 Tbsp coconut sugar
1/8 tsp baking soda
Dash salt 
Dash vanilla 
2 tbsp chocolate chips - this is AWESOME with my raw chocolate http://planksloveandguacamole.blogspot.com/2014/03/raw-paleo-milk-chocolate.html

Directions:

1.  Preheat oven to 350F and spray a ramekin with oil.

2.  Mix all of the ingredients in a bowl until combined.  You can use a blender or food processor for all but the chocolate chips, but it's not necessary.  

3.  Scoop into ramekin, it will be thick.

4.  Bake for 25 mins or microwave for 1 minute. Enjoy hot with whipped cream and fresh fruit!



5 comments :

Paleo Coconut Whipped Cream and Strawberry Shortcake Stack

Thursday, March 20, 2014 Alanna Figueira 2 Comments

I wanted to write a post about whipped cream, because it is so easy and so delicious.  Here are some of the ground rules.  You need to use the right coconut milk.  Coconut milk is the base.  I use http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ/ref=sr_1_fkmr0_1?ie=UTF8&qid=1395322958&sr=8-1-fkmr0&keywords=native+oocnut+milk  I've mentioned this in other posts, I think it is the most flavorful, easiest to use, and I love that it is organic and BPA free.   I order cases on amazon.

2 comments :

Peppermint Cocoa Truffles

Monday, March 17, 2014 Alanna Figueira 0 Comments



Sooooo it's Saint Patrick's Day.  I don't do Saint Patrick's Day and I'm not an ounce Irish... But I do do paleo treats for ALL holidays.  Mint is green so it's Saint Patrick's Day-like, no?  This recipe is a modification of my cocoa truffles. http://planksloveandguacamole.blogspot.com/2014/02/be-my-valentine-cocoa-truffles-3-ways.html They're barely sweetened, all wholesome ingredients are used and you won't feel guilty indulging in these velvety little bites of heaven.  The photo does them no justice, but they are incredible I promise.  You will LOVE them. Keep them in the refrigerator, they are good cold and at room temp the coconut oil will melt.  

You can use any type of nut- I'd recommend hazelnuts, Brazil nuts or almond.  You can use essential oil (food grade only- I use doterra) or peppermint extract.  

Ingredients:

1/2 cup coconut oil
1/4 cup nuts
1/4 cup shredded coconut, plus extra for dusting
3 Tbsp unsweetened cocoa, plus extra for dusting
2 Tbsp raw honey
1/2 tsp vanilla
3 drops peppermint essential oil OR 1 tsp peppermint extract 
Dash of sea salt

Directions:

1. In a food processor, pulse your nuts until pulverized.

2.  Add everything else, except the cocoa/coconut for dusting.

3.  Process all ingredients until smooth.  You'll have to stop and push down the sides a few times.  

4.  Refrigerate the mixture for about 10-15mins, until it hardens enough to ball.

5.  Make balls out of the mixture. 

6.  Refrigerate again for a few hours.  Dust with cocoa or coconut flakes and enjoy! Makes 12 balls.  

0 comments :

Spicy Coconut Lime Chicken

Sunday, March 16, 2014 Alanna Figueira 1 Comments

I wrote this recipe over the summer after adapting this one http://www.finecooking.com/recipes/lime-coconut-chicken-paillards.aspx?ac=ts&ra=fp to paleo perfection! Coconut, lime and cilantro are all so reminiscent of summer to me- and I'm so ready for warm weather!  It's a light, spicy, cream sauce with a hint of lime and cilantro. If you don't like spicy, try the green curry paste and eliminate the cayenne. The coconut milk really tenderizes the chicken and the cilantro and lime are so fresh and the perfect accompaniment to the spices. The sauce is awesome on veggies too. This dish goes well over cauliflower rice. 

Most of my dinner recipes are real easy because I usually have children dangling from me, and this is super easy.  Like 10 minutes to put together easy. You're just going to mix up all the ingredients in a bowl and then split in in half.  Half of the sauce will be used to marinate your chicken, and the other half will be heated as sauce to go on top.  The coconut oil may chunk up in the fridge when your chicken is marinating- don't worry, it will re-melt and be fine when it cooks.  You can blend the sauce before splitting it if your coconut milk is split fat from liquid.  Make sure you are using real, full fat, unsweetened coconut milk. 
The sauce is about 1 1/4 cups in total, so when you split it, take 2/3 cup out for marinating and leave 2/3 cup for sauce.  I usually take out the 2/3 cup and put it in a large ziplock bag, add the chicken, massage to marinate and pop in fridge. Cook the chicken however you like- grill (my favorite way), bake or pan sear.  Let me know what you think!

Ingredients:

1 lb boneless skinless chicken breast
1 cup coconut milk (canned, unsweetened, full fat) blended then measured
1/4 cup coconut oil, melted
1/4 cup fresh torn cilantro, plus 2 tbsp separate for garnish 
2 tbsp naturally coconut aminos 
Juice of 1 lime
2 tsp red curry paste
1 tsp grated ginger root
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1/8 tsp cayenne pepper 

Directions:

1.  Mix all ingredients together in a large bowl, except the cilantro garnish and chicken.

2. Split the sauce in half.  You will use half as marinate, reserve half as sauce. There is 1 1/2 cups total, so half is 3/4 cups.

3.  Marinate the chicken in a bag, bowl or Tupperware in half of the sauce overnight or minimum of 1-2 hours.  Keep the other half in the fridge for later.  

4.  Cook the chicken- grill, bake, or pan sear in fat. 

5. Add the reserved sauce to a small saucepan and just warm it on low.  

6.  Serve the sauce on the chicken and garnish with fresh cilantro and lime. Enjoy!

Recipe adapted from http://www.finecooking.com/recipes/lime-coconut-chicken-paillards.aspx?ac=ts&ra=fp

1 comments :

Raw Cookie Dough 3 ways- Chocolate Chip, Almond Butter, Sugar Cookie

Thursday, March 13, 2014 Alanna Figueira 3 Comments


Almond butter chocolate chip


I've gotten a lot of requests for my raw cookie dough ball recipe, which is on my Paleo no bake chocolate chip cookie dough almond butter bars recipe but I wanted it to have a place for itself.  It's worth it.  These little balls are outrageous.  They're so easy, only a few ingredients and no bake/no mess.  Everything mixes up in one bowl and it's done! They taste like Chips Ahoy cookie balls.  They get hard and almost crunchy in the fridge. I'm telling you these are just perfect.  They're salty and crunchy and chocolatey all at the same time.  

The almond butter balls are just a variation.  They are a little softer and also delicious.  Any nut butter can be used, I love cashew butter because it's so smooth and creamy and reminds me most of peanut butter. The sugar cookie balls are like a raw almond flavored sugar cookie.  

You can substitute coconut oil in any of these, but I definitely prefer real butter.  I hope you're not afraid of butter.  It's an excellent source of saturated fat, vitamins and minerals.  If you can get it raw and grassfed, even better!  I am butters #1 fan and we go through a ton here. Even my dairy sensitive kids can tolerate it.  

So here we go.  These are real easy.  Just melt the butter, mix them up, refrigerate a little bit, ball them up and refrigerate a little longer to harden.  Let them harden!  I know you want to eat them right away but they get so much better over a few hours! They make between 10-14 balls, the chocolate chip makes about 14,  almond butter about 12 and sugar cookie about 10/11.  

Chocolate Chip Raw Cookie Dough

1 cup almond flour
1/2 cup butter, melted
1/2 cup chocolate chips 
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp sea salt


Almond Butter Chocolate Chip Raw Cookie Dough

1/2 cup almond flour
1/4 cup almond butter
1/4 cup butter, melted
1/2 cup chocolate chips
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp sea salt

Raw Sugar Cookie Dough

1 cup almond flour
1/2 cup butter, melted
1/2 cup coconut sugar
1/2 tsp vanilla

Directions:

1.  In a small pan melt your butter on very low.  Add the vanilla to the butter.

2.  In a small bowl, mix together all dry ingredients except chocolate chips.

3.  Add the melted butter to the dry ingredients.  Add the almond butter to the almond butter balls now.  Mix to combine.

4.  Add chocolate chips last.  It will be a wet mixture now.

5.  Refrigerate the mix for about 30 mins, until it hardens enough to form balls.

6.   Roll your balls onto a plate or tray.

7.  Refrigerate again for at least 3 hours.  Don't skip this step!

8.  Enjoy! x


3 comments :

Paleo Marinades- 5 ways

Wednesday, March 12, 2014 Alanna Figueira 7 Comments



The weather has been absolutely gorgeous here in NY.  Spring is finally coming and that means grilling time! I love grilling and marinating absolutely everything!  I'm throwing this post up to basically compile some of my favorite marinades.  Marinating is such a quick and easy way to make a delicious dinner in 10 minutes.  Throw a few steaks in a bag with marinade over night and boom, dinner is ready in 10.  And it's not just plain meat.  I've definitely been a victim of picking up a bottle of teriyaki or vinaigrette to marinate my meat in.  I'll admit that it's one of those convenience items that just seems like what the hell, I'm not going to make everything! I spend enough time food prepping...I make my own mayo and everything else already.  I know.  But really, I have all these things on hand, it's quick and I'm worth it.  I'm not going to feed my kids soybean or vegetable oil garbage that dressings and marinades are based in. I'm not going to feed ME that.  Screw you vegetable oil. These are fresh and delicious.  Marinating tenderizes your meat and obviously flavors it.  Using fresh herbs and REAL ingredients will make you feel better and taste better.  

Making up marinades is pretty easy.  You really only need to combine a few simple things.  Five actually. Fat, acid, salt and/or sweet, herbs and chopped garlic.  I can't think of any recipe this won't work in.  Good marinating oils are extra virgin olive oil, avocado oil, walnut oil and sesame oil.  Acid can be apple cider vinegar, balsamic vinegar, lemon, or lime.  Almost any chopped herb is delicious and chopped garlic is always a great addition.  I use coconut sugar in many of my marinades and I love the mild sweetness it offers.  Mix it up ad create your own!  

So here are my favorite steak, pork chop, fish and chicken marinades.  I use the white fish marinade for "meaty" white fish like cod, swordfish, sea bass.  It might overwhelm, say, a thin piece of flounder or sole. A piece of fish is about 4-6 oz.  I always marinade my tuna; I just love it marinated and pan seared.  What about salmon? I LOVE salmon and I love it almost just as it is so I never marinade it and usually do an "oreganata"- dust it with almond flour, garlic, lemon, sea salt and herbs then bake. Yum. Double or half or whatever for what you need. You obviously don't have to grill... I love pan searing and if I have a large batch of chicken I'll just bake on a cookie sheet.  Let me know what you think!  Happy spring and happy grilling!

Steak Marinade

Ingredients:
1 lb steak
2 Tbsp olive or avocado oil
2 Tbsp balsamic vinegar
2 Tbsp coconut aminos
2-3 garlic cloves, minced
2 tsp coconut sugar 
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp black pepper

Directions:
Combine all ingredients in a large gallon sized plastic ziploc bag.  Massage steak so that the marinade coats it.  Marinate at least 1 hour.  Pan sear or grill.





The Best Pork Chop EVER

Ingredients:

2 bone in pork chops
2 Tbsp olive or avocado oil
2 Tbsp apple cider vinegar
2 Tbsp coconut aminos
1 Tbsp Dijon mustard
1 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper

Directions:
Combine all ingredients except the ghee in a large ziplock bag.  Add the pork chops and massage them to completely coat in the marinade.  Refrigerate and let it marinate for a minimum of 1 hour.  Pan sear or grill pork chops until cooked thoroughly. 





White Fish Marinade

Ingredients:
2 fillets of meaty white fish (cod, sea bass, swordfish)
Juice of 1 lemon
2 Tbsp olive or avocado oil
3 garlic cloves, minced
1/4 cup chopped fresh cilantro
1 shallot, chopped
1 tsp sea salt
1 tsp white pepper

Directions:
Combine all ingredients in a shallow tray.  Place fish in tray and cover with marinade.  Marinate for 20 minutes.  Grill or bake.



Tuna Marinade

Ingredients:
2 fillets of Tuna
1/4 cup avocado oil
2 Tbsp Rice Wine Vinegar
2 Tbsp coconut aminos
1 Tbsp coconut sugar
2 garlic cloves, minced
1/2 tsp ground ginger or 1 tbsp fresh grated ginger root

Directions:
Combine ingredients n a large ziplock bag.  Add tuna, massage to coat and marinate for 20 minutes.  Pan sear or grill.  

Chicken Marinade

Ingredients:
1 lb boneless skinless chicken
Juice and zest of 1 lemon
2 tbsp olive oil 
1 tsp sea salt
1 tsp black pepper
1 tsp onion powder
1 tsp granulated garlic
1 tsp dried thyme


Directions:
Combine all ingredients in a large gallon sized plastic ziploc bag.  Massage chicken so that the marinade coats it.  Marinate at least 1 hour.  Pan sear, bake or grill.


7 comments :

TEN Paleo Coffee Creamers

Thursday, March 06, 2014 Alanna Figueira 45 Comments


I love coffee. I mean, I LOVE coffee. I love a creamy vanilla latte, pumpkin spice latte in the fall, peppermint mocha in winter... The americano definitely does the job, but sometimes doesn't satisfy the craving for a rich creamy coffee or latte. I do love bulletproof coffee, but let's be honest, you can't have a bulletproof caramel machiatto.  I have a confession.  I used to buy the crack creamers.  The International Delights, Bailey's, Coffeemate chemical shitstorm creamers.  

They were my guilty little pleasure and one of the last things to go when cleaning up my diet. The ingredients are preposterous. To be honest, the only reason I actually decided to get rid of the crack creamers was because I was pregnant and refused to nourish my fetus with that garbage.  I have to be honest, after 3 whole30's all that I need now in my coffee is full fat Native Forest Organic Classic Coconut Milk and some cinnamon.  That is sweet enough for me because my gage for sweetness has changed.  But I still make these creamers and often.  Sometimes I just feel like something with a kick.  I love them all and love that I can still enjoy a creamy latte whenever I feel like it without the sugar rush.  

I always make a double batch of these but the recipes will be for 1 batch, which you can use for about 2-4  coffees, more like 2-3 for me because I use A LOT.  Using the right coconut milk is imperative.  I like Native Forest It is organic, unsweetened and BPA free.  


I have tried other brands and the taste does not compare.  Trader Joe's is cheaper, but I hate it and its not BPA free or organic.  Coconut milk has a lot of fat, good fat, and it helps keep me satisfied throughout my day.  I am nursing a baby, (AKA ravenous and I will eat you if I don't have food) and this helps me keep my energy up.  When I am nursing I have trouble keeping weight on, this helps.  I order these in bulk on amazon to save some money and also so I don't have to lug coconut milk cans around every week.  I use this stuff a lot in cooking also.  If a recipe calls for just the fat, like a lot of mine do, save the liquid for creamer or smoothies.  

You can use Grade B Maple Syrup or coconut palm sugar for sweetener.  You can even use honey, though I prefer not to.  I find maple syrup (make sure it's real!) to be a little sweeter than coconut sugar but I actually prefer the coconut sugar in my coffee.  Try both, see which you prefer.  Depending on where you are on the sugar addiction spectrum, you may need to start out with 2 tbsp sweetener or more to even taste the sweetness.  If you have conquered your sugar demons, you can try using soaked dates (without the pit) as natural sweetener.  Just soak some dates in hot water for 10 minutes then put them in the food processor and pulverize to a paste and use as needed. 

Okay, here are my favorite recipes for creamer.  All you have to do is blend and refrigerate. Coconut milk spoils easily. I trust it 4 days in the fridge, tops.  It will spoil and taste like spoiled milk.  Trust me, I've been there and it's gross.  The refrigerated creamer will be thick, almost like mousse or whipped cream.  Scoop a few dollops into that coffee and it will melt with the twirl of a spoon.  Creamy, flavorful coffee creamer without the dairy, refined sugar or crack-chemicals.  My favorite is a simple vanilla latte with coconut sugar, though the salted caramel mocha is one for the books! Yum!  Enjoy!

French Vanilla Latte
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
1 Tbsp vanilla

Pumpkin Spice Latte
1 can Native Forest Organic Classic Coconut Milk
2 Tbsp pumpkin puree (I use http://www.farmersmarketfoods.com/products/organic-pumpkin/)          
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
1 Tbsp vanilla
2 tsp pumpkin pie spice

Mocha Latte
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
2 Tbsp unsweetened cocoa 
1 Tbsp vanilla

Peppermint mocha
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
2 Tbsp unsweetened cocoa 
1 Tbsp vanilla
3 drops high quality peppermint essential oil ( I use DoTerra) OR 1 tsp peppermint extract

Cinnabun
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp cinnamon
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
1 Tbsp vanilla

Caramel Machiatto
1 can Native Forest Organic Classic Coconut Milk-total- 1/4 cup fat below comes from this can
Caramel sauce 
*Caramel sauce
1/4 cup full fat Native Forest Organic Classic Coconut Milk(just the solid fat on top of the can)
1/4 cup honey
1 Tbsp butter
1 tsp vanilla
Dash of sea salt
*Heat a pan on medium.  Add the coconut milk, honey, butter, sea salt and vanilla to a pan and bring to a boil, stirring often.  Let it boil while constantly stirring for 5 mins until it thickens just a little bit.  

Salted Caramel Mocha
1 can Native Forest Organic Classic Coconut Milk- total- 1/4 cup fat below comes from this can
Caramel sauce 
2 Tbsp unsweetened cocoa
1/2 tsp sea salt
*Caramel sauce
1/4 cup full fat Native Forest Organic Classic Coconut Milk (just the solid fat on top of the can)
1/4 cup honey
1 Tbsp butter
1 tsp vanilla
Dash of sea salt
*Heat a pan on medium.  Add the coconut milk, honey, butter, sea salt and vanilla to a pan and bring to a boil, stirring often.  Let it boil while constantly stirring for 5 mins until it thickens just a little bit.  

Toasted Almond
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
1 Tbsp almond extract

Hazelnut
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
1 Tbsp hazelnut extract

Coconut 
1 can Native Forest Organic Classic Coconut Milk
1 Tbsp coconut palm sugar OR Grade B Maple Syrup
1 Tbsp coconut extract


Directions:

Put all ingredients in a blender and blend until smooth.  Store in the fridge in a mason jar.  





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