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It’s been a good two months since I gave up coffee. Surprisingly it was easier than I thought it would be, mind you, I did switch to decaf a couple of months before I gave up the bitter brew. The only thing I miss about my morning cup of Joe is that dark bitter taste and the smell. OMG, the smell of good freshly brewed coffee can make me curl my toes up with happiness.
I knew I had to have this feeling back and when I stumbled onto Cacao coffee at my grocery store it love at first sip. Bitter and pretty much caffeine free (it has tiny tiny amount of caffeine in it), I knew I was going to have to make it my own.
This recipe is crazy simple. Seriously. You just roast raw cacao nibs and then grind them in your coffee grinder. I added my two favorite ingredients – gelatin and heavy whipping cream and then I am in heaven for the next hour.
- 1 cup Cacao nibs
- Boiling water.
- 1/2 teaspoon gelatin
- coconut oil, melted, just a splash
- cinnamon powder, just a pinch
- Preheat your oven to 350 degrees.
- Place the cacao nibs in a thin layer on a baking sheet.
- Place in the oven and let cook for 15 - 18 minutes.
- Remove from the oven and let cool. Store in an airtight jar.
- To make a cup of Cacao coffee, you will need 1 tablespoon of Cacao nibs per 1 cup of boiling water.
- Place the cacao nibs in your coffee grinder and pulse Four times for 2 seconds each. If you hold the button down you will get a powder. Remove and place in your french press and add boiling water.
- Let seep for 5 to 8 minutes.
- In your cup add your gelatin and splash of cold water and stir with spoon.
- Pour in your cacao coffee and add coconut oil and cinnamon.
- TIP: You can save your grounds and dry them out in the oven at 300 for 8 minutes and then grind them into a fine flour and use them in baking.
Amount Per Serving: Calories: 335Saturated Fat: 19gSodium: 2mgCarbohydrates: 10gFiber: 7gProtein: 8g
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