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Cordyceps Coffee Bites (Recipe by Iris Suurland)
When it comes to coffee, I like (almost) everything about it. The smell, the ritual, the taste. Really though, just the thought of my first cup of coffee in the morning. Bliss.
Some of my favorite ways to consume this black gold are : bulletproof coffee, buttered coffee, cinnamon coffee, made-by-my-husband coffee, cardamom coffee, coffeeshop in the city coffee, heck, I even love me a cup of hotel coffee sometimes.
There is just one little thing that I don't like about this little black bean that is adored and loved by most of us. And that's how my body reacts after the delicious spike of energy caused by caffeine. It doesn’t have to be that way though, coffee can fuel you in a healthy way if you balance out your ingredients and don’t drink it black on an empty stomach. This is where healthy fats come in, butter, ghee, coconut oil, gelatin, collagen, heavy cream are all great to add to your coffee for a smooth caffeine release without the jitters. If you really want to up your game you can add tonic herbs and mushrooms to your blend, they work really well since coffee is a delivery system.
That’s also how I came up with these coffee bites, aka little cubes of heaven. They give me just a bit of caffeine to keep me in a state of high performance while they nourish my body with lots of healthy stuff! And they are so incredible delicious. You. Need. To. Try. This.
Get connected with Iris Suurland, Founder and Creator of Nabalo:
- 1 cup hot fresh brewed organic coffee
- 1 tbsp organic coconut oil
- 1 tbsp grass fed butter
- 1 tsp organic vanilla powder
- 3 tbsp grass fed gelatin
- Sweeten to taste with coconut sugar, honey or maple syrup
Step 1Mix all in your blender until smooth and frothy.
Step 2Pour into a glass container and put in the fridge until set for at least 3 hours.
Step 3Cut into cubes and enjoy!
Featured in this recipe
Energy | Focus | Stress Relief
Sourdough Bread with Chaga and Beauty Blend (Recipe by Iris Suurland)
I like my sourdough bread crusty on the outside, tender on the inside and loaded with good ingredients. Thats why I started experimenting with adding herbs and mushrooms to my sourdough bread recipe.Read more