Spiced Butter Coffee Blocks

by Angela Gallardo in Breakfast & Brunch, Drinks & Smoothies, Recipes

4 comments

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.

Mix-in Details

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.

Get a printable PDF of the recipe

Butter Coffee Blocks

Yields: 8 servings

1/2 c. MCT oil or coconut oil*

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

Optional mix-ins:

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

Directions:

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.