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:Â 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.
Melissa says
I made a larger version of this recipe, using 1L of homemade coconut milk and about 15 medjool dates. I was pleasantly surprised at how smooth and creamy it turned out, even using my $20 blender! I have yet to use it as coffee creamer, I’m on a 20 day sugar detox, but my kids all agree it is very delicious alternative to whole milk. So thanks for a tasty recipe!
EverydayMaven says
You’re welcome Melissa!
Kailee says
Hey, question.. can I replace tapioca flour with coconut flour? I’d love to try this. I’ve been doing a green smoothie cleanse, and soon will be making some major changes to my diet, such as removing dairy and wheat. Im making a list of yummy, good for me foods that I can devour when this is over 🙂
EverydayMaven says
Hi Kailee,
I don’t think coconut flour would work – I think it will make the creamer really gummy. Good luck with your diet changes!!
Lori says
I just made this creamer, with high hopes. It was easy to make, but since I’m not a fan of flavored coffes, I found the coconut oil flavor to be quite strong. Also, it does take quite a bit of this to make a blonder lighter in color coffee that 1/2 n 1/2 used to provide. I’ll use this batch w/more gumption than using commercial products, but if you have any suggestion for an exchange for the coconut, I’d sure appreciate it. I wonder, cashew nut butter? I dunno…
EverydayMaven says
Hi Lori!
I know exactly what you mean – coconut oil used to have such a strong taste to me. I have also found that certain brands have a stronger taste than others. What brand are you using? I really like the lightness of Nutiva Organic Virgin Coconut Oil. When I first developed this recipe, I actually tried it with powdered raw cashews but it was very mealy. I think nut butter will make it gummy and it won’t dissolve properly. You are going to think I am nuts but I suggest substituting unsalted, pastured butter for the coconut oil (as long as you aren’t vegan). Good Luck!
Kira says
For those who are concerned with the excessive hybridization of wheat, I did come across einkorn pasta at Whole Foods (it’s also available online — try Vitacost, A,azon, etc.). It’s been years since I had whole wheat pasta and I mostly eat Tinkyada brown rice pasta these days, but I was very impressed with the einkorn pasta texture. Unfortunately, I think I still have gut some healing to do before I can handle it…
EverydayMaven says
I really like Jovial products and have used them in the past. For now, we are just staying away from wheat in general but that is certainly one I am open to!
Shereen says
Lol! Don’t be sorry it happened! Not your fault-perhaps a science experiment about paleo creamers in Hawaii. I used homemade almond milk and made everything else according the recipe. This mornings batch looks much better.
EverydayMaven says
Hawaii? Now, I am super-jealous? Which Island? My husband and I got married on Big Island (Kona). Glad to hear this morning’s batch turned out normal – hopefully it was a fluke!
Shereen says
I sure did. I live in a tropical climate so the coconut oil is always liquid here. This is the first time I had the recipe with the starch though so perhaps that’s the culprit. Last time I didn’t have it so I didn’t add it.
EverydayMaven says
First, can I just say that I am jealous you live in a tropical climate? Hmmm, it shouldn’t happen even with the tapioca starch. Some other things I am thinking are that maybe your fridge is super cold and the coconut oil started to freeze? Are you using almond milk or coconut milk for the base? Either way, sorry that happened!
Shereen says
I made this the other day and when I pulled it out of the fridge I had all these little solid pieces of coconut oil? Looked like dippin dots. Any suggestions?
EverydayMaven says
Hi Shereen,
I’ve never had that happen. Did you melt that coconut oil before adding it to the blender?
rachel says
I had my 11 year old son (a coffee lover like I was at his age) make this with me so that we could try it in our coffee together. We didn’t have tapioca flour so unfortunately I subbed corn starch as the thickener. He really likes it. I strained it, but am still not a fan of the texture as the dates don’t get entirely liquefied no matter what. We also added some powdered stevia leaf for extra sweetness. I can feel good about this as an alternative to the horrible coffee creamers available at the store for my son to put in his coffee, but it’s obviously not an equal replacement in texture.
EverydayMaven says
Hi Rachel,
Cornstarch will deliver a much different consistency than tapioca flour, much more gummy. Also, as for the dates – I suggest letting them soak for a really long time (like 45min) in boiling water to help them break down more. What type of blender are you using?
Tera says
We are just finishing up Whole30 and I was looking for a creamer that we could use because it’s one thing we did miss. However, I was kind of confused if you used this during your whole30 or not. No fruits/sweets/sweeteners, which I thought included dates. Curious because I want my mom and friends to try this, and this could help them out with their “morning” routines. Thanks for the blog. It’s been quite informative since making our transformation to Paleo.
EverydayMaven says
Hi Tera!
Congrats on finishing 🙂 We did use this during our whole30. Fruit is not in any way a “not allowed” food, fruit (both regular and dried) is supposed to be eaten in moderation / minimally according to the Whole30.
I drank 1 cup of coffee per day at most (about half of the time yerba mate or green tea) and used this when I had coffee so it was very minimal.
With all that being said, you have to do what is right for your body and if eating a small amount of dates sets off sugar cravings for you, then it’s best to stay away from.
Good Luck 🙂