Vanilla Bean Coffee Creamer

Hi, my name is Kristi and I am addicted to artificial coffee creamers. 

That feels better to get that off my chest.
Long dramatic sigh.

I love the entire ritual of morning coffee. Organic, fair trade, shade grown coffee. Oh my, doesn't that sound lovely? It's a guilty pleasure of mine to have beans shipped all the way from Costa Rica to enjoy first thing in the morning. Right here. In my own home. On my sofa.

But then, I some how degrade the entire experience by adding total grossness to it...

You see, since I can't tolerate dairy, I have been on a very long journey of finding the best alternative coffee creamer on the planet. And I hate to say it but, I am totally guilty of filling my fridge with soy and carrageenan laden products while trying to get my fix. Since I follow a predominantly whole foods diet, I believed that a touch of artificial yumminess to start my day was not going to hurt me. I mean, for years as a nurse I took care of heroine addicts and meth users... so what's a little genetically modified coffee creamer? Seriously people. Do not judge me.

But then I started the Whole30 challenge last month and realized just how much artificial yumminess I was actually consuming. Umm, we're talking several cartons a week of this junk. And that is no bueno, my friends.

So I decided to take matters into my own hands, do some ingredient research and play around with some recipes. Gone are the days of store bought junk now that I make this incredible concoction.  

3 medjool dates
1 cup boiling water
1 vanilla bean pod
can full fat coconut milk
1 cup water

How To:
Place your medjool dates into a cup of boiling water. 
Allow to soak and soften for 3-5 minutes. 
Remove seed center and toss into your Vitamix or high powered blender.

Next, slice open your vanilla bean pod down the center with a sharp knife. 
Scrape the vanilla from the center using a spoon and place it into your blender.

Next add your coconut milk and cup of water. 
Blend on high for multiple rounds assuring your dates are finely ground.

Pour into a glass jar with lid and store in the fridge for up to 5-7 days.
The creamer may separate, so be certain to shake well before use.

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