Published . By Alyssa Brantley 113 Comments
Jump to Recipe Print Recipe
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 readWheat 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 theWhole30.
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 fromKitchen Konfidencepost 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
- Mocha Ice Cubes for Coffee
- Dirty Chai Coffee
- Skinny Iced Caramel Macchiato
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 therefrigerator.
- 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
Prep Time:15 mins
Total Time:15 mins
Paleo Coffee Creamer Recipe. Vegan, Sugar-Free.
Course:Drinks
Cuisine:American
Keyword:Paleo Coffee Creamer
Servings: 13 servings
Calories: 55 kcal
Author: Alyssa Brantley
4.7 from 10 votes
Ingredients
- 6 to 8large Medjool dates(1/2 cup total pitted and chopped) + 1/2 cup boiling water
- 1 1/2cupsplainunsweetened almond milk
- 1/2tablespoonvanilla extract
- pinchsea salt
- 2tablespoonsorganic coconut oilmelted
- 2teaspoonstapioca flour + 1 1/2 tablespoons cold water
Instructions
Remove the pits from the dates and coarsely chop into smaller pieces.
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).
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.
NOTES:
Individual Serving Size is 3 Tablespoons -- Makes 40 Tablespoons or 13 Servings (2 1/2 Cups)
Nutrition Facts
{Paleo} Coffee Creamer
Amount Per Serving (3 tablespoons)
Calories 55Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 37mg2%
Potassium 77mg2%
Carbohydrates 8g3%
Sugar 7g8%
Vitamin A 15IU0%
Calcium 42mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Reader Interactions
Comments
- Kay Howell says
In your recipe for coffee creamer u mentioned to see notes if u didn’t have powerful blender. I didn’t see notes on the recipe. The blender I have is standard blender. Can u please advise? Thank u.
Reply
- Martia says
I don’t have a high speed blender, do you think an immersion blender (stick blender) would work?
Reply
- EverydayMaven says
Hi Martia,
I would recommend soaking the dates in boiling water for at least 10 to 15 minutes to make sure they are super soft and then I think the stick blender should work!Reply
- Kim says
Looooove this!! Coconut flavored cream is my staple in the summer. Historically I’ve let coffee creamer be my “junk food exception”….this not only tastes better but I feel better knowing I’m not drinking chemicals. I made a few swaps based off what I had – I was low on dates so did 3 dates and 2 spoonfuls of honey, coconut milk in place of almond, coconut flour in place of tapioca (someone asked about this in another comment), and added a little cinnamon. So good! Not gummy after 24 hours. Forget you coffee mate!
Reply
- EverydayMaven says
Love the idea of using coconut flour Kim – I am going to try that!
Reply
- Kayla Rogers says
It is such a good idea to use dates to make the coffee creamer creamy without dairy. I recently went vegan, and the hardest part has been adapting to the lack of creaminess in things like almond and rice milk. Sometimes, I just want a little cream in my drinks, and so this will be perfect for that purpose!
Reply
- EverydayMaven says
Hope you love it Kayla!!
Reply
- Susan says
Made this creamer this weekend and am really enjoying it.
Reply
- Silver says
How long does it keep? Its too much hassle for me unless it can be stored for a long time… The nasty stuff in the supermarkets lasts years… lol But that is evil stuff.
Reply
- Jessica says
I wonder if you could freeze this into cubes to use with iced coffee later? Has anyone tried this? 😋
Reply
- Rene says
I did not know about Carrageenan in almond milk. I use Califia Farms because it comes in little 10 bottles and I can buy 6 and not worry about using it all up after opening. It is C-free, GMO-free, Vegan, BPA-free and gluten free. However, is the Carrageenan an ingredient that would show up on the ingredient list or would you not know it was there unless the container said C-free? And what is the issue with that?
Also, I’ve been on a year long journey that started with weight loss (50 # and counting) but has really developed into just healthy eating. I’ve read both Wheat Belly and Grain Brain (another really good source about wheat) and have gone mostly paleo. It was your ghee recipe that brought me to this site. During my weight loss process I needed to have 32 g of protein per meal which was difficult with breakfast so I modified the Bulletproof Coffee recipe (which uses Irish butter or ghee, MCT oil which is the best parts of coconut oil and blends it in a Blendtec). I added a part of a scoop of protein mix to add protein and found the kind of protein mix I use (Tera’s Whey gluten-free Bourbon Vanilla) made the coffee taste good enough to sub for the tons of cream and sugar I usually use and makes it ‘whiter’. I’m going to try this and add the protein mix to see what I get.
Love your site!Reply
- EverydayMaven says
Hi Rene,
Carrageenan would show up on the ingredient list for sure. Do some research on it – it is quite the controversial ingredient. Congrats on your weight loss, I am so happy to hear that my recipes are useful for you. Thanks for reading!Reply
- Kathy Browning says
Rene, I have been searching for the small bottles of Almond milk. I can not seem to find them anywhere. Can you please tell me where you found them? If there is a link could you please send it to me?
Reply
- Nell Fleming says
I’m confused by this because the Wheat Belly list says you can’t have dates and you can’t have tapioca flour so I’m not sure how this would be week belly
Reply
- EverydayMaven says
Hi Nell,
I don’t know where you are seeing that this is a “Wheat Belly” recipe?Reply
- Nell says
I don’t know either anymore….it has been so long I can’t remember what I was looking at. I must have been on one website and linked to another. Sorry.
Reply
- Priscilla W says
Could I substitute arrowroot in place of the tapioca starch? I only have tapioca pearls and not wanting to go the extra step to turn it into flour. Does tapioca add a flavor to this creamer? I found this recipe when looking for a Whole30 approved coffee creamer recipe. Thank you!
Reply
- EverydayMaven says
Hi Priscilla,
When I tried it, it was a touch more gummy but I have had other readers tell me that they subbed arrowroot and it worked.
Reply
« Older Comments
