The weather outside is frightful but the smell coming from the kitchen is so delightful. This holiday season we teamed up with some of our most talented recipe creator friends to bring you delicious coffee infused treats sure to be devoured at your next family gathering.
Gluten Free Mocha Brownie Pie
1 cup cassava flour
2 tbsp tapioca starch
2 tbsp coconut flour
1/2 cup coconut oil
1/4 cup water
1/2 cup coconut sugar
1/3 cup coconut oil
3/4 cup almond flour
2/3 cup cocoa powder
1 Tbsp Corsica
espresso powder (finely ground)
1/4 tsp baking soda
1/4 cup chocolate chips
1/3 cup chocolate chips
2 tsp Corsica
espresso powder (optional)
3 tbsp coconut cream
Preheat oven to 350 F and grease a pie dish.
To make crust:
Whisk together the coconut oil and egg until smooth. Stir in the cassava flour, coconut flour, and arrowroot, until a thick crumbly dough forms.
Add in water, two Tbsp at a time, until the dough is sticky enough to handle but not too moist.
Lay down a sheet of parchment paper and dust with some cassava flour or tapioca starch. Place the dough on the parchment and then cover with a second sheet of parchment. Roll into a circle and then flip on to the greased pie dish. Crimp the edges as desired.
Poke a few holes in the bottom of the crust with a fork and then bake for 8 minutes and set aside.
In a medium bowl, combine eggs, coconut oil, and coconut sugar. Stir in almond flour, cocoa powder, espresso powder, and baking soda. Stir until combined and then fold in chocolate chips.
Spread brownie layer over crust and then bake for 25-30 minutes, or until a knife comes out clean. Allow to cool for 20 minutes before serving.
To make ganache:
Combine ingredients in a saucepan over low heat. Stir until chocolate chips melt into the coconut cream and are thoroughly combined, about 10 minutes.
Spread ganache over pie, serve, and enjoy!
Mocha Overnight Oats
1 cup rolled oats
3/4 cup milk
1 scoop protein powder (optional)
1/2 mashed banana
1/2 tsp cinnamon
2 Tbsp greek yogurt
honey to taste
extra add ins: cacao nibs, walnuts, fruit
Refrigerate for 7 hours
Giant Coffee Cookie Cake
1/4 cup coconut oil (melted)
1/2 cup maple syrup
2/3 cup creamy natural peanut butter
1 tsp vanilla extract
1 tsp baking soda
1 tbsp ground Nizza
1 2/3 cups almond flour
1/2 dairy free chocolate chips (for toppings)
1. Preheat oven to 350.
2. In a large bowl mix eggs, maple syrup, coconut oil, vanilla, and peanut butter. Mix well!
3. Add in baking soda, coffee, and almond flour. Mix well again until a thick cookie dough forms.
4. Grease a cake pan or line it with parchment paper and spray with coconut oil.
5. Pour in batter and spread evenly throughout the pan. Top with chocolate chips (optional).
6. Bake for 20 minutes. Let cool and enjoy!
by Samantha Akoubian of @kalemesam
3 flax eggs
1/3 cup cashew butter
1/2 cup melted coconut oil
1 tbsp vanilla
1 1/2 cup brown rice flour
2/3 cup cacao powder
1/4 cassava flour
1 scoop collagen (optional)
1 tsp baking powder
1/2 cup dark chocolate chips
1 1/2 cup raw cashews
1/4 cup oatmilk
1 tbsp date caramel (or date syrup)
1. Soak cashews in Oatmilk Draft Latte for at least 30 minutes
2. Preheat oven to 350 degrees and use an 8×8 or 9×9 baking dish
2. In a large bowl, use a hand mixer to combine Oatmilk Draft Latte, flax eggs, cashew butter, vanilla, and coconut oil together until smooth and creamy
3. Add in brown rice flour, cacao powder, cassava flour, collagen (optional), and baking powder until well combined using the hand mixer
4. Fold in dark chocolate chips then add batter to baking dish
5. Bake in oven 17-20 minutes
6. Let cool and prepare the cream
7. Strain cashews from the latte in a food processor and combine with Oatmilk Draft Latte
and date caramel until it is a thick, creamy consistency
8. Spread over brownies (cooled completely), top with extra date caramel and sea salt
Chocolate Coffee Truffles (Vegan, Gluten Free)
1 cup + 2 tbsp dark chocolate chips (65-70% cocoa)
1 ounce Corsica
espresso ground beans
Additional 1/3 cup dark chocolate chips
1 tsp very finely ground Corsica
2 tsp maldon or himalayan salt
2. Pour boiling liquid over chocolate chips in a small bowl
3. Whisk until chips have melted and mixture is uniform
4. Place in refrigerator for 90 min before transferring to freezer for 10 min
5. Scoop mixture into balls with a melon baller (or 1 tsp to 1/2 tbsp measuring spoon) and place in a baking sheet that can fit in your freezer.
6. Once all the chocolate is in balls on the sheet, freeze for 10 min.
7. While chocolate is in the freezer, melt chocolate coating over a double boiler or in 2 30 second increments in the microwave.
9. Dip each chocolate ball into the melted chocolate before placing back on the baking sheet and sprinkling with salt.