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Dairy Free Coffee Creamer
I LOVE creamy coffee. LOVE. LOOVVEEE. I just do. But, here’s the thing … coffee “creamers” can have flavorings, hydrogenated oils, sugar, carageenan, and other ingredients that I’m just not okay with AND can cause inflammation and weight gain.
Ingredients:
4 cups almonds, soaked overnight (minimum 4 hours)
1/4 cup coconut oil, melted
2 tsp good quality vanilla
1 tsp stevia, I like Sweet Leaf brand
1/16 tsp sea salt or pink salt
Instructions:
Soak almonds for 2-3 hours in 6 cups filtered water. Rinse. Soak in 6 cups NEW water for 2-4 hours.
Set up a nut bag or cheese cloth inside a strainer. Set the strainer over a
large bowl
so liquid drains into the bowl.
One cup at a time, add almonds AND water to the food processor and process.
Once the nuts process into a fine pulp, pour the contents of the food processor over the cheese cloth/ nut bag and let them drain into the bowl.
Continue until all nuts are processed.
Squeeze the cloth/ bag tight to rain as much liquid out as possible!
What comes out is almond milk!!!
Let sit for 1-2 hours and then give more squeezes until all liquid comes out.
* DO NOT DISCARD THE ALMOND PULP!!!
Check out my almond pulp carrot cake
.
To finish the Creamer, whisk in vanilla, stevia, melted coconut oil, and salt.
Whisk vigorously as to emulsify the coconut oil. This will thicken the creamer.
Stays for 2 weeks in the fridge!
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