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Posts Tagged ‘coconut’

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I discovered today that when it comes to Christmas shopping, I am in severe denial. About the whole process. After much consideration (aka: procrastination), I determined that Wednesday, or today, would be the best day to go Christmas Shopping. I was thinking people would take off a Monday or a Friday to avoid the holiday crowds that descend on all shopping areas during December but a Wednesday? Less likely. Also, anymore procrastination was going to result in a panic attack. I just needed to get it done!

So, ever the optimist, I gave myself four hours. I’d be up and out of the house by 9, at the mall nice and early, and be outta there before rush hour and home in time to post Day 2 of Twelve Days of Christmas Cookies well before dinner.

Reality was more like- leave an hour and a half later than planned, circle around the mall parking lot flinging curses at all the people who did get their early and stole my parking space, wandering the mall aimlessly, finally deciding on something and finding it’s not in the size I need, waiting in a mile long lines to order the size I need which takes forever and earns me numerous nasty looks from those waiting behind you (that’s right old man behind me grumbling because he had to wait around while holding sexy lingerie. Maybe you should have ordered in online!), more wandering, more waiting in line, more ordering and more nasty looks, until I finally crawled into Starbucks for a hit of caffeine. Honestly, I really would have preferred a margarita. I mean, the guy with the lingerie was really old. I really, really hope it was for a much younger mistress.

But, after all that, my Christmas shopping is done (ok, like 99.99% done) and I can finally get around to posting todays cookies recipe!

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COWBOY COOKIES
veganized from Averie Cooks
m
akes approximately 20 cookies; Requires 2 hours of chilling time in the fridge

INGREDIENTS:

  • 1 Ener-G egg
  • 1/2 cup vegan butter such as Earth Balance, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 tsp baking soda
  • 1/2 tsp salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (or a similar cereal. I used Special K)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year.

** For non-vegans, you can substitute real milk, butter and eggs for the vegan version at a 1:1 ratio across the board.

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined.
  2. Add the flour, oats, baking soda, salt, and beat on low-speed until just combined.
  3. Add the chocolate chips, Cornflakes, coconut, pecans, and beat on low-speed until just combined.
  4. Using a cookie scoop or 1/4 measuring cup form approximately equal-sized mounds of dough. I used a standard cookie scoop and got approximately 20 cookies.
  5. Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours.
  6. Preheat oven to 350F, line a baking sheet with a parchment paper or spray with cooking spray. Place dough mounds on baking sheet and bake for about 10 to 12 minutes or until edges have set and tops are just set.  Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes.
  7. A note from Avery Cooks, which I did not try: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

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I’m a huge fan of these cookies. They are so hearty and full of texture. I was especially excited to cook with Special K, which I had never tried in cookies before! You could definitely still get a crunch from them, which I didn’t expect at all.

Anyways, now that this blog is up and Christmas shopping is behind be, about that margarita…

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Wicked Vegan- Mocha Macaroons1

Today, I flipped my countdown calendar and there was 7 days until Christmas. 7 DAYS!! I panicked. Then I doubly panicked when two of the gifts I ordered were cancelled or suddenly backordered. What is happening with the world when people are cancelling Christmas orders a week before Christmas?!

It just really hasn’t been a good day for Christmas cheer. On the plus side, I got some excellent Christmas movie suggestions from a bunch of you.

  1. Elf
  2. It’s a Wonderful Life
  3. Muppet Christmas Carol
  4. A Wish For Wings That Work
  5. Love Actually
  6. The Holiday
  7. The Family Stone
  8. Edward Scissorhands
  9. The Vicar of Dibley episodes when she marries Richard Armitage
  10. How I Met Your Mother Christmas episodes
  11. The Night They Saved Christmas
  12. Holiday Inn

I’ve never even heard of some of these! I started with Love Actually last night but promise I will attempt to see them all before Christmas. I love the challenge of working through a list!

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Today’s cookie combines my two favorite things- Coffee and Chocolate. God knows I will need coffee in whatever form I can get it in if I’m going to get everything done before Christmas. If it happens it come with a side of chocolate, even better!!

Mocha Macaroons
from Chocolate Covered Katie

  • 1 tbsp flour of choice (or protein powder)
  • 1 tbsp cocoa powder
  • 1 tsp instant coffee powder (wv note: I didn’t have instant coffee so I used regular coffee ground really, really fine and it was fine)
  • 1 cup shredded, unsweetened coconut
  • 1/2 cup plus 2 tbsp milk of choice
  • 4 tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • just over 1/16 tsp salt
  • melted chocolate chips

Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a cookie scoop. Cook at 360 F for 14-16 minutes. Let cool before removing from tray.

Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and let set (you can refrigerate or freeze them if you need them to set faster)  Makes 12-22 cookies, depending on the size cookie scoop you use.

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I’m a fan of these. I love coconut macaroons, I love chocolate/coffee and I love how easy they come together. Just dump everything in a bowl and bake. If you are looking for something more festive for a holiday party, you could add seasonal sprinkles before the chocolate dries. As I am normally not a Christmas girl, I have amount a million halloween sprinkles and zero Christmas ones. But definitely go crazy with the Christmas cheer!

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Now if you’ll excuse me, I have some serious Christmas movie watching to do!

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If there is one thing I have learned in this whole nannying gig, it’s that children between the ages of 6 and 13 (and most likely older) are vultures when it comes to sweets. I tried to stealthily open a package of cookies the other day and I had three little heads pop up over the couch like meerkats. The bag of marshmallows I had sent from home? Hoovered down before I had four s’mores. Bag of chocolate chips left open? Went to make cookies and there’s one chip left. Literally, 1.

So it didn’t really surprise me that the mom of the house decided to limit the sugar the kids were getting after Easter. We’d noticed one of the kids was sensitive to sugar and the other two, well, cutting their intact certainly wouldn’t kill them!

Along with cookies and candy, cereal was actually on the list of things that was limited. As I mentioned above, I clearly can’t keep things around the house without the kids finding them so having a box of cereal hidden wasn’t going to happen! I’d have to wait until I dropped the kids off at school before coming back for breakfast and that would not fly. I have to have some coffee and food in me before I face they world or things get ugly!

So here is my fast, easy breakfast that gives me fuel without attracting a swarm of sugar-and-cereal-detoxing children. They take one look at it and run the other way. Yes please! More for me!!

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Coconut Chia Pudding
adapted from How Sweet Eats’ Coconut Cream Pie Chia Seed Pudding

serves 2-4. 

1/2 cup vanilla almond milk
3/4 cup full-fat coconut milk (I used the Aussie brand “Ayam Organic Light Coconut Crwm. It was “light” but it’s cream, not milk. Aussie coconut milk tends to be a lot thinner then the US kind).
1/4 cup chia seeds
1-2 tablespoons maple syrup (I’d start with 1 TBSP and drizzle more on at the end if needed)
1 tablespoon unsweetened shredded coconut
2 teaspoons vanilla extract
1.5 teaspoon coconut extract
1 pinch of salt

optional toppings: granola (I use 1/4 cup), fruit, toasted coconut, coconut whipped cream, jam swirled in, graham crackers, etc.

In a large bowl, whisk together the almond milk, coconut milk, maple syrup, coconut, vanilla bean paste, coconut extract and salt until combined. Add the chia seeds last and whisk until combined.  Divide into servings, cover and chill for about 2 hours or even overnight. When you are ready to eat, top with your toppings of choice and Enjoy!

You can also keep it in one bowl, cover and divide into servings when ready to eat. I find the individual servings easier though because I can grab it, top it, put the lid back on and go out the door. No need to pour or divide anything in the AM. But I’m literally the laziest person in the world in the mornings and want to do as little as possible.

Will keep in the fridge for a few days (I’ve never tried more then three days).

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So it took me a while to get on board with this whole chia pudding trend. The texture is so strange! I actually prefer the homemade variety to the Chia Pods in the stores. The kind in the store is too solid and jiggly!

This kind though is delicious, especially with fresh berries and granola to give it some crunch. It’s also fast in the mornings. I like fast! If you want it to be faster, throw the fruit on at night and get your granola ready in a separate container so all you have to do is dump the granola in. SO easy.

Do you have any other fast breakfast ideas for the morning? I could use some kid-friendly, low sugar ideas!

 

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I know it’s 7:30pm in the States and the day after Valentine’s Day in Australia but I am physically incapably of letting a holiday pass without making a corresponding dessert. I think it may be a problem. Chronic Seasonalbakingaholic? Sure, that sounds about right.

For this Valentine’s Day, I wanted to make something a little different. EVERYONE makes red velvet something or other. I’m totally guilty of that as last year I made Red Velvet Nutella Breakfast Rolls in the shape of hearts. (side note: the Aussies say “Love heart” when describing the traditional Valentines Day heart…weirdos). They were to die for. I think I had a dreams about those breakfast rolls for days after. BUT, they were kind of cliche.

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So this year, I decided to branch out a little and leave the red velvet for others (my pancakes were technically not red velvet since they don’t have food dye…even though you could easily add it). I decided to go for passionfruit since you want passion for Valentine’s Day? Get it? Get it? Cool. And thanks to this handy cook book I got for Christmas (thanks Matt!), I know that passionfruit and coconut pair well together. Thus, the Coconut Passionfruit Cupcake with Coconut Milk Buttercream was born.

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Coconut Passionfruit Cupcake with Coconut Milk Buttercream Frosting
veganized from SBS.com.au
makes approximately 15

cake ingredients:

  • 1½ cups self-raising flour
  • ½ cup shredded coconut, sweetened or unsweetened, whichever you prefer.
  • ¾ cup coconut milk
  • ¼ cup passionfruit pulp (approximately 3–4 large passionfruit)
  • ¾ cup vegan butter, room temperature
  • ¾ cup sugar
  • 2 Ener-G eggs

Preheat the oven to 180°C (350°F). Whisk together the flour and coconut in bowl, set aside. Combine the coconut milk and passionfruit pulp in a small jug and set aside. Whisk together the vegan eggs and set aside.

Cream butter for 1–2 minutes until light and fluffy. Add the caster sugar a third at a time and beat for 1–2 minutes after each addition.

Add 1/2 the egg mixture and beat for 1 minute. Add the rest and beat for 1 minute.

Add ⅓ of the flour and coconut and beat on low until just combined. Add half of the coconut milk and passionfruit mixture and beat until combined. Repeat this again and then finish with the final third of the flour and coconut. Do not over beat the mixture or it will become tough.

Line cupcake pans with papers and fill liners 3/4 full. Bake for 15–20 minutes or until skewer comes out clean when tested. Allow cool on a cake cooler.

 Coconut Milk Buttercream Frosting*:
adapted from Dairyfreecooking.about.com
  • 1/2 cup dairy-free soy margarine, room temperature
  • 4 c. powdered sugar
  • 1/2 can coconut milk
  • 1/2 t. vanilla extract
  • food coloring (optional)
Beat the butter until fluffy, about 1 minute. Add half of the powdered sugar and beat for another 1-2 minutes until well mixed. Add the coconut milk and vanilla extract. Beat for another 1-2 minutes. Add the remaining powdered sugar and beat for 1 minute or until well mixed and fluffy. Add food coloring if you wish.
*One of the batches of cupcakes I made come out super fluffy and moist. It was almost the texture of pound cake and suspect I over mixed something. If that happens with yours, I would recommend saving the buttercream for another recipe and going the coconut whipped cream route. I haven’t been able to find an Aussie brand of coconut milk that will separate which is why I opted for buttercream but most in the US do separate.
To make the chocolate hearts:
vegan chocolate, preferably melting chocolates
Line a cookie sheet with wax paper or parchment paper and set aside. Place some vegan chocolate in a plastic baggy and stick it in the microwave. Heat for 15 seconds. Pull it out and mush the chocolate around. Repeat this process until the chocolate is fully melted. Snip the corner of baggy. Pipe hearts onto your prepared cookie sheet. Put it in the fridge to solidify. Once hard, decorate your cupcakes!
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Hope everyone has a great Valentine’s with their special someone or with friends! I’ll tell you how I spent my Valentine’s Day next week. It was kind of hilarious.

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Happy summer, everyone!

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Know how I know it’s summer?

It’s not the sweltering humidity that keeps me up at night. It’s not the fact that Boston is blessedly free of a ginormous number of students. And it’s not that the sun is blinding me at 5am because I’m faced with that weird dilemma of keeping the curtains open so I can actually feel the fresh air my fan is blowing in.

Nope. It’s that I’m crazy, insanely, busy! What is it about summer that makes our calendars fill up and has us going non-stop?

Anyway, that would be the reason that I haven’t posted anything in, like, 2 weeks!! And by 2 weeks, I just checked and actually mean 3! Wowza!

What sucks is that I’ve been making some pretty healthy and yummy summer meals that I’ve been wanting to share with you. With that said, you may find this blog relaxing a little more in the coming weeks. In an attempt to get some recipes up and keep on top of things, I may trade the staged, somewhat-edited pictures for cellphone, even-less-edited pictures, making this more of a food journal/blog thing. It’s just a thought. We’ll see where the summer takes us. But if the last few weeks are any indication, it’s going to be taking me to the pool/beach/bars/cookouts/social events and those places aren’t always update-your-blog friendly. So bear with me if things start to become a little more casual around here.

With that said, I did manage to get my crap together for Friday favorites, which ironically, is one of the harder posts to do since I have to pay attention to what I have been enjoying the past week (or three in this case!)

Favorite activity: lounging on the deck with friends and watching the storms come in

porch loungin storm watchin

Favorite beverage: a nice cold beer. My favorite lately has been Shock Tops Raspberry Wheat

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Favorite music (you knew it was coming!): Taking Back Sunday’s new acoustic cd. I know- it’s kind of a cop out since over the years, they’ve released some of these songs live SO many times AND they didn’t put the Ballad of Sal Villanueva. But it’s TBS. I can’t help myself

Favorite read, (definitely wouldn’t qualify as “beach read” I don’t think): Game of Thrones. So…I’m caught up. Watched all the seasons. Ranted to my one friend who watches it. Was left frustrated because seriously, how is one supposed to wait a whole year for new season?! So I picked up the third book, where the series left off, and just started reading the bloody thing! Image and book can be purchased from herestorm of thrones

and last but not least, Favorite summer produce: Fresh strawberries. OMG. SO good. I can’t stop putting them in everything!

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And this is where todays recipe comes in. Strawberry macaroons! It doesn’t have fresh strawberries but it does hit the spot without rotting nearly as quickly as the fresh ones.

Strawberry Macaroons
by Tessa the Domestic Diva

makes between 20-24

Ingredients
  • 2 cups unsweetened grate coconut
  • ½ cup coconut oil
  • 1 bag freeze dried strawberries or raspberries (1.2 ounces), (I found mine at Whole Foods. Also available at Trader Joes and online
  • 3-4 tablespoons of maple syrup, honey, or coconut nectar, to taste
  • ½ teaspoon vanilla extract, plus an added vanilla bean scraped (optional)
  • ⅛ teaspoon sea salt
Instructions
  1. Place all ingredients into the bowl of a food processor.
  2. Process the ingredients for 2-3 minutes until the shredded coconut beings to break down. Depending on how textured you like it, as long as the ingredients are well incorporated, the will hold together well.
  3. Drop the batter, about 2-3 teaspoons worth onto a lined cookie sheet. If you find that the ingredients aren’t sticking together easily (mine didn’t), place them in the fridge to harden a bit. They will be more moldable once chilled a bit
  4. Place in the fridge or freezer to harden for 10-20 minutes.
  5. Store in an airtight container in the fridge or freezer.

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I find that once these have been chilled, you can keep them at room temperature for a bit without them melting all over the place, which is nice. I wouldn’t leave them in the sun or anything though.

These little things are light and not too sweet, two things I love when making dessert for the summer. Plus, they are no bake, which is huge! My house is a sauna as it is. No need to crank the oven to 350 also!

What are some things you’re looking forward to this summer? I have some summer concerts I’m pumped for! Also, lots and lots of relaxation (hopefully!)

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Guys…

I have a problem. (And it’s not that I ate about 800 of these cupcakes in one day.)

It’s hard to admit but, you know, I just have to come clean.

*deep breath* ok. here we go…

I’m addicted to the song Cruise by Florida Georgia Line. Like, addicted.

UGH! It’s just so damn catchy. I’m currently watching the CMT awards live on my laptop, which is literally slowing everything down to a crawl, in anticipation of seeing the song live. If I’m lucky and the Gods are smiling down on me tonight, Nelly will make a guest appearance. I mean, Ed Sheeran and Lenny Kravitz made appearances so why not Nelly??

I mean…I’m also watching it for Kirsten Bell, cause she’s awesome!

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psst…but it’s really for Cruise.

Know who does NOT like Florida Georgia Line? My temp, Emily, at work who is going on week 3 of me randomly singing this at the drop of a hat. She must just love me getting this stuck in her head every other day. That’s a lie- she must have dreams at night about ending my life in an attempt to shut me up.

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Know who else isn’t amused by my recent obsession? My friend, Melinda. We had a little picnic shindig for her birthday this past weekend and amongst bubble blowing and hoola hooping, I tried to whip out this song. I pulled this up on Spotify and tried to start a little dance party but I was met with hostile looks and head shaking. Come on guys!

Thankfully, these cupcakes were greeted with a whole lot more warmth then my country singing. As they should have been. Melinda requested them specifically for her birthday!

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Vegan Coconut Cake

cakes recipes first used in my almond joy cake balls; adapted from Vegan Thymes

Makes approximately 2.5 dozen cupcakes

  • 3 sticks unsalted vegetable margerine, room temperature
  • 2 cups sugar
  • 5 Ener-G “Eggs” (or the egg replacer of your choice equivalent to 5 eggs)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon coconut extract (*this is mandatory–it really makes the cake that much better!)
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsweetened coconut milk (I have used the Coconut milk that comes in a carton in the refrigerated milk section and Light Coconut Milk from a can. Both work great. I think I’m partial to the light coconut milk from the can. I have not tried the full-fat version of canned coconut milk)
  • 1/2 cup sweetened shredded coconut

Preheat oven to 350.Line cupcake tins with liners.

In a large mixing bowl, add the room temperature margarine and sugar and beat on medium speed for about five minutes until the mixture is very light and very fluffy.

Next prepare the dry ingredients in a separate bowl–the flour, baking powder, baking soda and salt and whisk well to combine. Set aside.

Next, mix together the egg replacer powder with the water. Now, add this to the sugar mixture and beat on medium speed for another two minutes. Add the extracts to this and mix well.

Now you add the milk and flour mixture in the following manner: first add a third of the flour and then a third of the milk to the sugar/egg mixture. Mix well after each addition–about fifteen seconds of mixing–then add another third of the flour mixture, another third of the milk and repeat this step until the flour and milk are all used.

Remove the beaters from the bowl and fold in the shredded coconut to the batter with a spoon. Don’t overmix it! (Note: if you use the canned coconut milk, your batter will be very fluffy).

Next, fill the cup cake tins 2/3 full. Bake for 15-20 minutes, until a knife/toothpick stuck in the center of the cake comes out clean. Remove from the oven and allow the cakes to cool in the pans for about 5 minutes. Move to cooling racks. Cool completely before frosting.

Melted Chocolate Buttercream Frosting
from Chow.com

INGREDIENTS

  • 1/2 pound vegan chocolate, finely chopped (about 1.5 cups) (I used a little more then 1.5 c. of 365 brand vegan chocolate chips)
  • 2 sticks (1/2 pound) unsalted nonhydrogenated margarine, at room temperature (I used Earth Balance)
  • 1 1/3 cups powdered sugar, sifted
  • 1/8 teaspoon fine salt
  • 1/4 cup natural unsweetened cocoa powder
  • 3 tablespoons coconut milk (I had a bit of Light Coconut milk from the can left over so I used that)
  • 1 tablespoon vanilla extract
  • optional: toasted coconut and toasted almonds

INSTRUCTIONS

Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.

In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low, add the sugar and salt, and mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated. Stop the mixer and add the cocoa powder, coconut milk, and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping once to scrape down the sides of the bowl.

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My roommate’s friends liked the left over cupcakes, too. I found this little message waiting for me on the fridge.

cupcake love

I’d say these cupcakes are winners. Unfortunately, can’t say the same for my singing. Sooo, I’ll just leave you with a little video…

Why do I love Nelly so much in this video?! I’m so wierd…

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Aaand I’m back! The lack of posts around here has been shameful but I have to confess, I have been working my butt off elsewhere.

As I mentioned before, I’m participating in a work-sponsored competition called Team Lean. It’s led to some new and exciting exercise attempts. So far I have tried boxing (which is awesome if you just want to let out some pent up anger at your ex/boss/friends/whatever), hot yoga (so sore the next day!) and snowboarding (so sore the next day…and the entire week!!). All this experimenting has not only made me realize that I am quite possibly the least graceful person on the planet (I think I spent more time on my ass then on my snowboard) but has also sucked up all the free time I used to use for playing in the kitchen. But it’s paying off. My team is…well, we aren’t winning. We’re like 40 out of 100+ BUT at least we aren’t last! =)

Not only has my general kitchen time been removed but what I am making is nowhere near as exciting as Red Velvet Nutella Rolls or Cookie Dough Truffles. Lots of random fruit and protein powder getting dumped into blenders, lots of veggie salads, not so much with the desserts or sweets.

So, here is another recipe I gave out around Christmas time that I have been meaning to post but have been dragging my feet on.

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Mocha Almond Butter
from Edible Perspective
yields ~ 1 1/4 cups

  • 2 cups raw almonds
  • 1/3 cup pure maple syrup
  • 2 teaspoons + 1 teaspoon instant espresso powder*
  • 1 tablespoon extra virgin unrefined coconut oil, melted (may need more)
  • 1 tablespoons unsweetened cocoa powder
  • 2-3 teaspoons coconut sugar or sucanat (optional)
  • 1/8 – 1/4 teaspoon salt
  1. Preheat your oven to 300*F and line a rimmed baking sheet with parchment paper.
  2. Toss the almonds with the maple syrup and 2 teaspoons of instant espresso powder, then spread on the baking sheet.
  3. Roast for 10 minutes, turn almonds, then roast for another 10 minutes.
  4. Remove and let cool for 10-12 minutes.  You want them to still be warm but not hot.
  5. Scrape almonds from the parchment into your high powdered food processor [at least 10 cup capacity] and turn on.
  6. Let spin, scraping down the sides as needed until it starts to form a thick, doughy texture.  8-10 minutes.
  7. Add in the melted coconut oil and let spin until it is fully smooth and drippy.  Scrape the sides as needed.  The process will take 12-15 minutes in total.
  8. Add in the 1 teaspoon espresso powder, cocoa powder, and salt and let spin until smooth.
  9. Taste and add 2-3 teaspoons of coconut sugar and/or more salt if desired.
  10. Pour into a jar and let cool to room temperature before sealing.  Best kept in the fridge.

*I made several jars of this and experimented with the instant espresso. I used powdered instant coffee which I ground into a fine powder. It was ok but a little bitter. You’ll want to up the sugar. I also tried instant cappuccino, which was lingering in my cabinet from a former recipe but was not dairy-free. It got the most rave reviews, though.

notes: This fits in an 8oz jar with about 1/4 cup leftover.  You can sub another oil for coconut if needed.  You can sub another sugar for the coconut sugar if desired.

I don’t really love almond butter as a general rule but for some reason, homemade almond butter is so much better then store bought! Especially when you add coffee and chocolate.

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Like the cashew butter, you can serve this with fruit (like an apple, strawberries or banana), put it in your oatmeal (swirl in 1TBSP with your hot oatmeal and then top with toasted coconut and pecans. I bet it would be delicious!), slather it on some bread or heck, eat it off a spoon for dessert. I’m not judging!

Off to burn more calories! I’m hoping to post a new margarita recipe soon so I have to go earn that tequila =)

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