Bulletproof Energy Bites

Have you heard of bulletproof coffee? It has been something my husband and I have wanted to try, and had resurfaced recently in a morning conversation.  The concept is that creamer is replaces with a pad of butter and a bit of medium chain triglyceride (MCT) oil (or coconut oil in some copycat recipes) for a morning cup of joe that is said to give you more energy.

While trying bulletproof coffee is still on my list, I did try something new this week – coffee cherry flour. It caught my attention as I was meandering through the bulk bin aisles at my local grocery store, mostly because I had never heard of it.  It looked like cocoa powder, but I didn’t know if it was actually made of coffee.  It turns out coffee cherry flour is a gluten free flour made from the coffee cherry which is the fruit that surrounds the coffee bean.

bulletproof energy bites

Since I had bulletproof coffee on the mind, I thought it would be fun to make a recipe that played on the bulletproof concept and made Bulletproof Energy Bites.  I started with a date base, then added in unsweetened shredded coconut, butter, coconut oil, and a bit of the coffee flour.

The result was an energy bite that looked like a chocolate truffle and tasted fantastic. These Bulletproof Energy Bites are a great mini snack for a pick-me-up that will satisfy a sweet craving.

Bulletproof Energy Bites

Bulletproof Energy Bites

1 ½ cups chopped, pitted dried dates
1 cup unsweetened, shredded coconut
½ cup coffee cherry flour
2 tablespoons butter, softened
2 tablespoons coconut oil

Place the dates and coconut in a food processor and mix until chopped fine and begin to stick together.  Add in the flour, butter, and coconut oil and process until well mixed and dough sticks together well.  Using hands, roll into 1-inch balls and place in a plastic or glass container.  Refrigerate until firm; keep refrigerated until ready to eat.


Spiced Iced Coffee

One of the latest trends in employee perks in New York businesses is an office delivery of kegs . . . kegs of iced coffee.

I have to admit that I think this a brilliant service – and I give kudos to Joyride Coffee for creating a niche market.

Since their service doesn’t extend to Denver (yet), I decided to brew up my own batch. There is quite a bit of debate regarding the merits of cold brew (which Joyride Coffee uses, but takes a bit of time) versus hot brew (which can result in watered down coffee), though to be honest, I haven’t experimented enough with iced coffee to pick a side.

I tend to start my day with a cup or two of piping hot coffee, so I decided to create my version using a variant of the hot brew method. To avoid watering down the coffee I made an ice bath, which means my coffee was poured into a glass surrounded by ice water. I let it cool for about 20 minutes before mixing in my sweetener.


I stirred a bit of Chinese five spice and powdered sugar (which dissolves faster) into some almond milk, and then added it to my coffee.


To create a truly decadent morning treat, I even added a bit of whipping cream.


My only remaining question is: what is the proper etiquette when drinking coffee from a keg at work? Stein or coffee mug?




Spiced Iced Coffee

1 cup brewed black coffee
½ cup original flavor almond milk
3 tablespoons powdered sugar
¾ teaspoon Chinese 5 spice
Whipping cream (optional)

Cool the coffee using an ice bath, making sure that the coffee is completely submerged. While the coffee cools, stir the almond milk, powdered sugar, and Chinese five spice together until well mixed. Once the coffee is cool, add the flavored milk to the coffee. Garnish as desired and drink immediately.