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Cocoa Butter decaf. Coffee {GAPS, Paleo, dairy-free}

Updated · 35 Comments

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Nothing says, Sunday to me like Butter Coffee, (aka Bulletproof Coffee). I used to make Butter Tea (and still do on occasion); but as my gut healed, and I was able to tolerate coffee again, I found the flavor of coffee much more restful and delicious. I have always loved dark brews and decaf. coffee satisfies! (I do avoid caffeine, to protect my adrenals.)

Weak coffee is allowed on the GAPS diet. So if you believe (what I’ve said) that this preparation of strong coffee is GAPS-friendly please keep in mind that Dr. Natasha hasn’t given me the thumbs up. It is GAPS-friendly, in my opinion. Why is that? There are two ingredients that help make the darker brew gentler to a potentially fragile gut lining: gelatin and fat. I have never liked weak coffee. So for me, it’s all or nothing.

Here’s my all.

About a year ago, when my Interstitial Cystitis was healed by the GAPS Introduction Diet (I wrote about this here), I was able to reintroduce coffee, but only with amendments that made it gentle. I started really slowly and carefully, to be sure and cautious, to protect what I’d worked hard to heal. The result? No symptoms, just a happy belly.

When I first started making these, I used grass-fed butter, because I had acquired a sensitivity to coconut oil. (The recent tradition of Bulletproof Coffee uses both grass-fed butter and MCT oil [a medium chain triglyceride extracted from coconut oil, one that digests easily and delivers immediate and prolonged energy] or coconut oil.)

Then, always fine-tuning my healing, I acquired a rash on my thumb and eliminated dairy for a short time to determine its cause. With both butter and coconut oil out, by beloved weekly ritual was at a standstill. But, as the ever-flexible, undaunted and ingenious queen of my kitchen, I was once again bound for an… alternative! About this time I got really into cooking and baking with cocoa butter. So that was the natural solution. A fat that tasted like chocolate blended into my coffee?! Heck yes! 🙂

Turns out, cocoa butter coffee makes an amazingly fine foam. So creamy, luscious, lovely! Oh mercy~ Sunday pleasure! I actually videoed the cup of joe after it had been poured into a clear mug because I couldn’t believe its behavior: swirling magic kept moving as the fine foam settled into its new home, seriously beautiful and surprising! From a one color cup of foamed coffee, ripples waved until three layers emerged and then finally, two, in multi-hued, mocha-colored beauty.

Now make this… and take a sip…. Amazing, right? 🙂

Cocoa Butter

Regarding cocoa butter, I know it’s new for many of us. It’s hard to buy or order something that’s out of our usual repertoire. I got off easy because a local cute market, here in Eugene, OR, sells it in bulk. But I also now enjoy buying it from Amazon, as they carry a wonderful product by Terrasoul (find it here). I love reaching into the bag for chunks– the smell, the enriching, so-soft feel of it on my fingers! Either way, I highly recommend incorporating this special fat into your world. I have now made grain and refined-sugar free Pound Cake with it, Homemade Dark Chocolate and love experimenting, which is how this Cocoa Butter Coffee came to be.

Health-wise cocoa butter is good for you, super good! It contains almost no caffeine, has an excellent fat profile (saturated fats- 57-64%, monounsaturated fats- 29-43% and polyunsaturated fats- 0-5%) and has a high smoke point; so it’s safe for baking and sauteing.

Cocoa Butter decaf. Coffee {GAPS, Paleo, dairy-free} #cocoabutter #bulletproofcoffee #decafcoffee #GAPS #Paleo #dairyfree

Don’t miss these pieces

There’s an important piece of this equation that I almost forgot to share! It’s our stomach pH, and protecting it. Having the proper acid pH (between 1 and 3) in our stomachs stimulates the rest of our digestive mechanisms to function properly. Coffee, in particular, changes this pH significantly (to between 4 and 5).

Therefore, I always take 1 Betaine HCl with Pepsin capsule right before I enjoy my cup of decaf. coffee. Always.

This supplement is really important regardless of coffee, in my opinion. Anyone healing, anyone with GI issues or an autoimmune disease should, I believe, be taking the supplement with every meal. But with coffee, even more so.

Called HCl for short, this potent supplement is hydrochloric acid. It indeed adds acid to the stomach, setting the stomach pH right.

Gelatin is the final protective piece, one we don’t usually see in bulletproof or butter coffee recipes. (Find the best one here [sustainable, grass-fed, pesticide-free!]) I added it when I first started making butter coffee and butter tea to help create an added barrier to my gut, something that would coat, protect and heal. It does just that. It makes the drink gentler, adds protein and overall makes it more nutrient dense.

Turns out, cocoa butter coffee makes an amazingly fine foam. So creamy, luscious, lovely. Oh mercy~ Sunday pleasure! I actually videoed the cup of Joe after it had been poured into a clear mug because I couldn't believe its behavior: a swirling magical business kept moving as the fine foam settled into its new home, seriously beautiful and surprising!

 

5 from 1 vote
Turns out, cocoa butter coffee makes an amazingly fine foam. So creamy, luscious, lovely. Oh mercy~ Sunday pleasure! I actually videoed the cup of Joe after it had been poured into a clear mug because I couldn't believe its behavior: a swirling magical business kept moving as the fine foam settled into its new home, seriously beautiful and surprising!
Print
Cocoa Butter decaf. Coffee
Prep Time
10 mins
Total Time
15 mins
 
Servings: 1 serving
Author: Megan
Ingredients
  • 1 12 ounce cup coffee darkly brewed decaf., piping hot
  • 2-4* T. COCOA butter, small chunks or pieces
  • 1 T. gelatin Perfect brand recommended
  • 1-2 tsp. raw honey (or stevia, to taste, for Keto version) or preferred sweetener, to taste
Instructions
  1. Place hot coffee in your blender. Sprinkle gelatin over its surface. Add the remaining ingredients.
  2. Blend on medium-low speed for 12 seconds. (Use caution when blending hot liquids.) Serve.
Recipe Notes

*Base the amount of fat on your budget and fat preference. I personally love fat. My body craves it. So I use the greater quantity. If you're on a tight budget, using the smaller amount will still yield a delicious cup.

**You can also add 1 Tablespoon of MCT oil, if you'd like more energy or the other benefits MCTs offer.

 

Turns out, cocoa butter coffee makes an amazingly fine foam. So creamy, luscious, lovely. Oh mercy~ Sunday pleasure! I actually videoed the cup of Joe after it had been poured into a clear mug because I couldn't believe its behavior: a swirling magical business kept moving as the fine foam settled into its new home, seriously beautiful and surprising!

Looking for cocoa butter? Here’s my favorite one.

And here’s my favorite grass-fed gelatin. You may feel a bit of a sticky lip when drinking hot beverages with gelatin in them! I like that. 😉

Reader Interactions

Comments

  1. Elizabeth says

    Please do write about healing from your IC as I am struggling with it right now. I still hold out hope that I can enjoy coffee again someday 🙂 This recipe looks fabulous!

    Reply

      • Megan Stevens says

        By the way, I’m so sorry for your struggling. Until I publish, can you start with the GAPS Intro. diet? Are you up for that? What’s your current diet?

        Reply

  3. Katie Stanley says

    It makes me sad that I don’t have cocoa butter on hand right now. I love adding gelatin and fat to my coffee! It looks lovely!

    Reply

    • Megan Stevens says

      It really is, kind of amazing! I’m glad blenders exist and do their magic with wonderful ingredients!

      Reply

  9. Ariana Mullins says

    So much good information here– thank you. And I love the idea of using cocoa butter! Will have to try it!

    Reply

  13. Rachelle Pennington says

    Do you have a coffee brand you recommend? There’s a link in the recipe on the word “coffee” but it just goes to the recipe again.

    Reply

    • Megan Stevens says

      I’m sorry: that link is so misleading. It’s a weird feature of my recipe cards that isn’t meant to link to products, even though it seems like it should. As far as which coffee to choose, I just make sure the coffee I buy is fair trade, and preferably organic. Here’s a good option: http://amzn.to/2sZuoAA

      Reply

  14. Evie Graber says

    Thanks so much for this info! I have adrenal fatigue and was told I shouldn’t drink coffee which is super hard for me to do. So after going without for 5 weeks, I tried some and I can’t seem to handle it well. But my question is would I have to take that supplement right before I drink coffee or could it just be anytime that day? Also, is it OK to have a cup a day?

    Reply

    • Megan Stevens says

      Hi Evie, there are a couple of issues: if you have dysfunction of your adrenal axis (also called adrenal fatigue) then the important thing is firstly to give up caffeine. 🙁 I’m sorry if you are hoping to still drink caffeinated coffee! That part isn’t negotiable. It’s time to find ways for naps etc. as well as taking the supplements your naturally minded practitioner gives you to balance your hormones. BUT you CAN do decaf coffee, if that’s what you’re asking? If so, then take Betaine HCl with your first sips of coffee, or right before, to amend the ph of your stomach. (http://amzn.to/2i2fTbT) But don’t take Betaine HCl on an empty stomach; it needs to be with coffee or food. I know what a comfort a hot cup is, so I hope that decaf will still satisfy you, even if it doesn’t wake you up with caffeine. Blessings as you heal!!

      Reply

  15. Allie says

    Megan I might as well be the official tester for all your recipes, because I try them all! ? This one is just HEAVENLY! I love mochas, so this is a great way to do that in a gut-friendly way. I love mine with a small splash of maple syrup – pairs with coffee so well. Thank you for giving me my new morning hot cup routine!

    Reply

    • Megan Stevens says

      Heavenly is such a sweet word, and with maple syrup not far behind, what a lovely way to wake up today, with your kind words! I think, then, that you’re one of my official encouragers, too! 😉 Thank you!! I’m SO glad this cup brings you happiness and coziness!!! xoxox! (P.S. You’re so right, about cocoa butter. It’s SO cool how gentle it is, yet still infuses the whole cup with creamy cocoa flavor and richness.)

      Reply

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