Four Coffee-Based Recipes That Will Have Every Caffeine Lover Doing Backflips
Sometimes, a girl just needs to be so goddamn awake all the time that she could beat reality in a staring contest. Enter, my extreme love of coffee. I can’t explain it but I’m not complaining. It keeps me perky and productive. It might stain my teeth, but it makes the whole house smell like a coffee scented candle without having to buy a stupid candle. Remember when Uncle Kracker famously sang the lyrics, “Give me the beans, boys! And free my soul”? Me neither but he was singing about coffee beans and boy, do they free my soul. Columbian, French, Moroccan, Brazilian, Italian, whatever! I’m an international slut when it comes to coffee. My Keurig rack is basically a tiny little UN, only mine actually achieves peace (at least it gives me peace).
And so, it only goes to reason that I would want to experience my favorite bean in every possible way. Below are some of my favorite recipes that use coffee. Some are in drink form, some not so much. Check it out.
Vegan Chocolate Coffee Energy Bites
- Food proccessor
- 1 cup cashews
- 3 Tbsp. coffee beans
- 1 cup packed. soft pitted dates
- 1/4 cup finely chopped vegan dark chocolate or vegan chocolate chips
- Put your cashews and coffee beans in your food processor and break everything down.
- Add the dates and mix until a dough forms.
- Put it all in a bowl and mix in the chocolate.
- Roll the mixture into 12-14 balls and place in the fridge to chill.
- Theywill last up to 2 weeks in the fridge and up to 3 months in the freezer.
Vegan Gingerbread Latte
- 1 1/2 cups unsweetened almond milk (or your favorite nondairy milk)
- 1/2 tsp. ginger (fresh, grated)
- 1/2 tsp. cinnamon
- 1/8 tsp. cloves
- 1 Tbsp. blackstrap molasses
- 1-2 tsp. granulated sugar
- 2 tsp. instant espresso powder (if you have an espresso maker, use 1 to 2 shots of espresso per latte instead of instant powder + water)
- 4 Tbsp. very hot water
- 1/4 cup non-dairy cream for topping
- Dash of nutmeg
- Whisk together the unsweetened almond milk, ginger, cinnamon, cloves, and coconutsugar in a small saucepan. Be sure to consistently stir over medium heat untilit’s very hot but not yet boiling.
- If you are using instant espresso powder, combine the espresso powder with water. For a small mug, the ratio would be 1 Tbsp. espresso powder to 2 Tbsp. of water. If you’re using an espresso machine, it’s recommended that you use 2 shots ofespresso.
- Next, pour your espresso into your mug and then strain the hot almond milk mixture over the espresso. Then stir well.
- If you like, you can top the latte with whipped non-dairy cream and sprinkle withnutmeg or cinnamon.
Vegan Vanilla Espresso Date Energy Bars
- Food Processor
- 1 3/4 cups oats
- 1 1/2 cups packed pitted dates
- 1/4 cups coffee beans
- 1 Tbsp. pure vanilla extract
- 3/4 tsp. unrefined sea salt(optional for enhancing the flavor)
- 1 Tbsp. pure maple syrup(optional for extra sweetness)
- Putall of your ingredients into a food processor or high-speed blender and mixuntil it becomes doughy.
- Pressthe dough into a square baking pan lined with parchment or wax paper.
- Letthem chill in the freezer for a couple of hours.
- Cut into bars and enjoy. Be sure to store them either in the fridge, freezer, or an air-tightcontainer
Vegan Mocha Ice Cubes
- 1 2/3 cups freshly brewed coffee
- 1/4 cup plus 1 Tbsp. cocoa powder
- 3 Tbsp. coconut palm sugar
- 1/2-1 Zest of orange (optional)
- 1/4 tsp. vanilla extract
- 1/4 tsp. cinnamon powder (optional)
- 1 pinch salt
- Pour your coffee into a saucepan and add the cocoa, coconut palm sugar, orange zest, vanilla extract, cinnamon powder, and salt.
- Dissolve the sugar and cocoa by cooking on medium heat.
- Let cool for 15 minutes.
- Whisk the mixture to ensure that the cocoa is dissolved evenly, then pour into an ice cube tray.
- Place in the freezer, wait, and enjoy.
Written by: Ada Wofford