Let me start by explaining that I am not a daily coffee drinker, so for me, coffee is a special treat kind of drink. Which means flavorful, creamy and sweet. Except that I try to avoid dairy and actual sugar.
Most alternative milks just don’t cut it when I pour them into coffee. But nut butter – if blended – becomes so creamy and smooth. It cuts the acidity of the coffee and adds great flavor. Here, peanut butter combines beautifully with coffee and cacao.
Dates delicately sweeten the blend. They add just enough natural sugar without becoming cloying or overpowering. A perfect balance. Use 1 date if you like your coffee dark, and two if you like it sweeter, like me!
A dusting of cacao powder is the finishing touch.
Peanut Butter Cacao Coffee
1 c. hot, brewed coffee
1 t. natural, unsweetened, creamy peanut butter
1-2 dates, depending on sweetness preference
1/2 t. cacao powder
Place the hot coffee, peanut butter and dates into a high speed blender. ( Such as a ninja, bullet or vita-mix*) Blend on high for 10 seconds until smooth and creamy. Pour into a coffee cup and dust the cacao powder over the top.
* Note: If you don’t have a high speed blender, don’t worry. Just soak your dates in the coffee for 10 – 15 min before blending. Unless you like your coffee chunky!