My journey with butter cacao continues to evolve.
In the early stages (before going through the GAPS protocol last year), I relied on a dairy-free variation. You can find the recipe here, if you’re curious. And if you’re wanting a dairy-free option for these blocks BTW, simply leave out the ghee!
Thanks to GAPS and the continued power of a Paleo diet for healing my gut, I’m able to do ghee (and butter) without repercussions. So you can bet the first thing I added it to was my morning Crio Bru!
Note: yes this is titled “Butter Coffee Blocks” but as I don’t drink coffee, I use brewed cacao instead! I’ve heard various teas work well too so just pick your favorite hot beverage and experiment away!
This recipe evolved as a way to shortcut my way to that morning beverage. I started exploring different flavor combos and add-ins and soon enough it was taking me much too long to add everything in.
I’ve listed the basic recipe that’s delicious as it is, with cinnamon and nutmeg for a great spicy combo (perfect for fall!). Other mix-in options are listed at the bottom in the various ratios that I prefer. I’ve tried so many combos that I don’t think there’s a right or wrong way.
They also work really well as a fat-filled fudgy snack. On how to get the best texture for that purpose, see the note at the bottom of the recipe.
Maca is a pretty permanent player for me, both for the hormone impact and the light malty flavor that pairs so well with chocolate.
Lucuma is a recent favorite, it adds a slight sweetness and kind of a fruity flavor.
Cacao I add sometimes if I really want a chocolate punch (the first photo shown here has that variation, hence the darker brown color).
Turmeric = always.
Espresso powder = almost always.
And shilajit (a resin rich in fulvic acid) only occasionally for a smoky flavor.
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Butter Coffee Blocks
Yields: 8 servings
1/4 c. organic red palm oil
1/4 c. ghee (here’s a recipe for homemade)
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
2 tbsp. vanilla extract
1/2 tsp. vanilla powder
1 tsp. sea salt
3 tbsp. gelatinized maca powder
2 tbsp. lucuma powder
2 tbsp. raw cacao powder
1 tbsp. ground turmeric
1/2 tsp. instant espresso powder
1 tsp. ground shilajit
Ensure none of the fats are cold or they will not mix well.
Whisk all the ingredients together in a large bowl. Add from the mix-ins as you desire. Pour into a large dish with a lid or individual molds, as shown above. Refrigerate until solid.
To use in coffee, cacao, or tea: add one serving of the chilled blocks to 12 oz. of your choice hot brewed beverage. Blend well. For a creamier texture, add grass-fed gelatin. For more details (and a dairy-free version of this recipe), see here.
*I prefer MCT over coconut oil for the energy-boosting and gut-healing effects. But it will make these blocks fairly soft (not a problem when scooping it directly into my hot Crio Bru). If you want to make them more solid for a quick fat-filled snack, use coconut oil and store them in the freezer for the best texture.