Dairy Free Mocha Coffee Cooler

Dairy Free Mocha Coffee Cooler | healthylivinghowto.com

This summer I’ve noticed iced coffee products popping up in my local grocer’s refrigerated section. I happened to come across a popular brand at Target and quickly put it back on the shelf after reading the ingredient label. With 23 g of sugar per serving, from sugar and corn syrup, I’ll stick with making my dairy free, sugar free version.

I’ve enjoyed this healthy Dairy Free Mocha Coffee Cooler as a sweet treat after lunch. It definitely hits the spot. It also makes a fabulous breakfast-on-the-go with a scoop of protein powder and my favorite chocolate greens.

Dairy-Free Mocha Coffee Cooler

Dairy Free Mocha Coffee Cooler | healthylivinghowto.comServings: 4

Ingredients

Toppings

Directions

  1. Place raw almonds in jar with lid.
  2. Fill jar with filtered water and cover.
  3. Soak almonds 8 hours or overnight.
  4. Drain and rinse almonds then place in high-powered blender.
  5. Add coffee to blender and blend on high for 3 minutes
  6. Line a fine mesh sieve with an old (clean) t-shirt or kitchen towel and strain.
  7. Squeeze to get all of the liquid out and then discard pulp.
  8. Pour coffee cooler in quart jar, add cacao powder, vanilla, salt and stevia, cover, and shake well.
  9. Chill until ready for use.
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Comments

  1. Margaret says

    This looks like a lovely treat to enjoy with friends on the deck on the summer! What is the “sugar” equivalent of the stevia? I don’t think all brands of stevia are equal in their conversion. Is the process you describe making almond milk? If so how much milk would you produce using that method? I can buy organic almond milk but cannot buy organic raw almonds in my area. I also entertain a lot in the summer, sometimes unexpectedly, so the shortcut of using the milk would be a fantastic time saver. All guests at our house eat low carb, whether they know it or not! Thanks!

  2. Andrea says

    I saw this recipe when you posted it on FB recently, and made it this morning with the following modifications:

    1/2 c. shredded coconut addition and

    5 dates with pits removed instead of stevia.

    I also put everything in the blender when the coffee was still warm to help draw out the coconut oils. The whole thing is pretty labor intensive and decadent-definitely not your everyday-cup-of-coffee-but SOOOO delicious! This is for sure on my special treat list now, and a great way to start Sunday. Thank you.

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