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!
MORE PALEO COFFEE RECIPES
NOTES:
- If you do not have a high-speed blender (like a Blendtec 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 the 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
Did you make this recipe? Please give it a star rating below!
Paleo Coffee Creamer Recipe. Vegan, Sugar-Free.
- 6 to 8 large Medjool dates (1/2 cup total pitted and chopped) + 1/2 cup boiling water
- 1 1/2 cups plain unsweetened almond milk
- 1/2 tablespoon vanilla extract
- pinch sea salt
- 2 tablespoons organic coconut oil melted
- 2 teaspoons tapioca flour + 1 1/2 tablespoons cold water
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Remove the pits from the dates and coarsely chop into smaller pieces.
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Fill a measuring cup with 1/2 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).
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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.
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Add almond milk, vanilla and salt. Pulse a couple of times until well mixed.
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Next, add in coconut oil and pulse until well mixed.Mix tapioca flour and cold water in a small dish.
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Pour into blender and pulse a couple of times.
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Store in a glass jar in the refrigerator. Note that the creamer thickens as it cools.
Individual Serving Size is 3 Tablespoons -- Makes 40 Tablespoons or 13 Servings (2 1/2 Cups)
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
christine says
I would think the tapioca flour would render this recipe NON Whole30 ? Am I missing something?
EverydayMaven says
Hi Christine,
Last I checked Tapioca Flour was fine for the Whole30 as long as you are not using it to make muffins, etc. Good Luck!
Amy says
I just tried this and I LOVE it! I used an immersion blender and it worked great! Thank you!!!! I’m so happy that I am now enjoying my coffee again Alyssa, all the non dairy alternatives I’ve tried were not cutting the mustard. This is delicious! I made it with coconut oil, but just wondering if there is another oil you could use if you didn’t have that on hand? Genius is all I can say!
EverydayMaven says
Nice – so glad it worked with an immersion blender! Did you have to soak the dates longer or were they really soft? As for the coconut oil, I don’t really have a good substitute for that. It’s mild enough in flavor for coffee and adds heft and creaminess.
Amy says
Some were really soft, a couple weren’t, but I let them soak while I had my breakfast so I actually let it go, I think it was about 35 minutes. I kind of figured that about the oil and creamy it was!
EverydayMaven says
Makes sense! Coconut Oil is really good for you anyway so I look at it as an opportunity for healthy fats 🙂
ashley - baker by nature says
I have everything I need to make this at home. Obviously that means I must try it asap!
EverydayMaven says
Let me know how you like it!
Karista says
Love, love this Paleo Creamer! I’m really not suppose to consume dairy, casein allergy, but I haven’t found a coffee creamer sub that I like. Definitely trying this Alyssa. Thanks!!
EverydayMaven says
I hope you like it Karista! FYI – If you like your coffee on the lighter side (I do), you need more than 3T to get it light.
Kiran @ KiranTarun.com says
After reading about Brandon’s journey and now yours, I’m even more compelled to join the cleanse. And I love your idea about a Spring cleanse. No pressure 🙂
EverydayMaven says
You eat pretty clean to begin with Kiran – I bet it wouldn’t be as hard as you think 😉
Bam's Kitchen says
A few months ago, I did even know that the paleo diet existed but sometimes people comment on my post and tell me that some of my recipes are paleo friendly. You have to love that, a happy accident. I have given up coffee about a month ago and feel fantastic. I love the additions of the pitted dates to make your creamer slightly sweet naturally.
EverydayMaven says
I am not quite ready to completely give up the coffee but for now I making Green Tea and Yerba Mate my primary hot drink and coffee a weekend thing. So great you were able to kick it!
Sara says
yum! Sometimes when I soak dates in unsweetened coconut milk, I use the leftover liquid as a coffee creamer. This looks great too!
EverydayMaven says
Hi Sara!
This creamer is also delicious with full-fat coconut milk but I just wanted something a bit lighter 🙂
Hannah says
This is terrific, Alyssa! I found Wheat Belly to be so informative. I’ve considered doing the Whole 30 and look forward to hearing your experience.
EverydayMaven says
Yes, me too! It is certainly eye-opening!
john@kitchenriffs says
Interesting recipe! I take my coffee black, so no need for creamer, but I love the idea. I’ll be following your experiments as you go. Good luck!
EverydayMaven says
We are on Day 4 today John and while I do still have quite the caffeine headache, overall, I am feeling pretty good!