Let’s first talk about this Paleo stuff happening around here. You may have noticed I have been cooking more Paleo and Primal dishes lately.
A couple of months ago I read Wheat Belly and it really impacted me. Finding out that the modern day wheat, EVEN Organic, is essentially a GMO food source was pretty disturbing. I am all for everything in moderation but this was something I considered a “health food”.
So, for the last couple of months we have been eating 60 to 70% of our meals Grain Free. After some serious conversations around the house, we decided to embark on the Whole30.
The #Whole30 is basically a 30-day nutritional reset where you completely eliminate all processed foods, sugars, grains, beans, dairy, alcohol and excessive caffeine consumption.
Sounds pretty restrictive but if you think about it, it’s really like a cleanse. I like to do a Spring cleanse every year anyway so this is just a more advanced version if you will.
Since we already eat pretty clean, I don’t think this is going to be as difficult of a jump (except for maybe the wine – gasp!) but I am really interested to see what, if any, impact the elimination of certain foods I’ve always considered “health foods” will have on allergies, dry skin, congestion, etc. I’ll keep you guys posted!
In the meantime, I started playing with a version of Paleo Coffee Creamer in early March right after I saw Brandon from Kitchen Konfidence post his.
I really enjoyed his but the whole raw egg in there left me with a funky aftertaste. Plus, I really wanted something a bit more mild in taste and calories than the coconut milk.
I am really happy with this version. Not only is it easy to make but Vegan, Sugar-Free and ONLY 1 Weight Watchers Point Plus Per 3-Tablespoon Serving.
At this point, we will continue with this as our coffee creamer even after the Whole30 is over. I am pretty excited about it since that means we will save money on store-bought coffee creamer and eliminate the additives and sugar that are found in them!
- If you do not have a high-speed blender (like a Blendtic or Vitamix), you can make this using a food processor. After processing dates and water, strain through a fine mesh strainer to remove any large date pieces. Continue to follow instructions below.
- Note that Medjool dates can range in size.
- The sweetness of the creamer can also vary depending on the size of the dates.
- If your dates are on the drier side, let them soak longer than 15 minutes.
- This lasts for up to a week in a covered container in the refrigerator.
- I have found that this creamer can slightly separate if you pour it into very hot beverages. Slightly cooled is best but clearly not always possible!
Inspired By: Date Creamer from Kitchen Konfidence
- 6 to 8 large Medjool dates, (1/2 cup total pitted and chopped) + ½ cup boiling water
- 1½ cups plain, unsweetened almond milk
- ½ tablespoon vanilla extract
- pinch sea salt
- 2 tablespoons organic coconut oil, melted
- 2 teaspoons tapioca flour + 1½ tablespoons cold water
- Remove the pits from the dates and coarsely chop into smaller pieces.
- Fill a measuring cup with ½ cup of boiling water and place the chopped dates in there to soak. Allow them to soak for at least 15 minutes (more if they are on the hard side).
- Place dates and soaking water in high speed blender (if you don’t have a high-speed blender see NOTES for alternate instructions) and process until liquefied. I used the “Whole Juice” button on the Blendtec.
- Add almond milk, vanilla and salt. Pulse a couple of times until well mixed.
- Next, add in coconut oil and pulse until well mixed.Mix tapioca flour and cold water in a small dish.
- Pour into blender and pulse a couple of times.
- Store in a glass jar in the refrigerator. Note that the creamer thickens as it cools.