Being an entrepreneur and mother to an 8 month old definitely gives me a new appreciation for caffeine. Something I typically avoided (like the plague) in my diet before giving birth. Now that I have a healthy relationship with food, I feel good about introducing caffeine back into my life from time-to-time. Especially, midday when I’ve strolled for 5 plus miles, taken a mom and me yoga class, been used as a human trampoline to a small (yet big) person whose learning to walk and crawl. Then having to squeeze in emails, business tasks and chores, phew! Even on a clean diet it’s hard not to feel run-down every once in a while. Sleep would be the ultimate solution but anyone with a baby knows that sleep is one of the first sacrifices of motherhood. So how does one get the extra oomph to get on with a productive day when green juices can only do so much?
Cacao and coffee that’s how! I believe cacao should be renamed to crackcao! Holy cacao that stuff is powerful enough on its own for non-coffee drinkers, then when you add a little cold brew coffee to the mix you’re guaranteed to get things done! If you’re anything like me you’re possibly blasted to Mars and back with just a touch of caffeine which is why I suppose some people refer to it as rocket fuel.
Regardless of wether or not you need a pick me up, you’ll still want to try this recipe because who out there doesn’t love pudding? Its simple to whip up, comes together in minutes and is sophisticated enough to serve guests, let’s say for a busy lunch meeting.
If coffee just isn’t your brew of choice, maybe try using Teeccino, my favorite caffeine free herbal coffee alternative. Would love to know if you’ve tried herbal coffee’s before and if so which brands you enjoy? Also, what are your favorite afternoon pick me ups?
- 2 c. cashews, soaked and drained
- 1⁄4 c. cacao powder
- 11⁄2 c. almond milk
- 1⁄2 c. agave nectar
- 1⁄2 c. coconut butter
- 1⁄2 c. melted coconut oil )
- 1⁄4 c. cold-brewed coffee*
- * Cold-brewed coffee is made from steeping coffee grounds in room temperature or cold water for 12 hours or more, resulting in a coffee concentrate. Many coffee cafes and markets sell cold brewed coffee or you can make it yourself using coarsely ground beans and a ratio of 1⁄3 c. coffee to 1 1⁄2 c. filtered water. Let steep for at least 12 hours, then strain. You can use the leftover for ice coffee.
- Place the cashews, cacao powder, almond milk, agave nectar, coconut butter, coconut oil, and cold- brewed coffee in a blender or food processor and process until smooth. Pour the filling into ramekins or pudding cups and set in the fridge until set aprox 4 hours.
2 c. cashews, soaked and drained (see page TK)
1⁄4 c. cacao powder
11⁄2 c. almond milk
1⁄2 c. agave nectar
1⁄2 c. coconut butter
1⁄2 c. melted coconut oil (see page TK)
1⁄4 c. cold-brewed coffee*
Wishing you a positively productive day!