One of the best parts of the day for me is always my first cup of coffee before breakfast. Does anyone feel me here?
I’m not a caffeine addict, but there’s nothing like that peaceful morning bliss of joe!
Though actually, my coffee is not just a regular cuppa.
So obviously, I had to share.
I make my coffee with half coffee and half roasted cocoa beans. That’s right folks— no sugary fake mocha syrups up in here. Ick!
A couple years ago, I discovered the find of a lifetime all on accident: Crio Bru. I honestly don’t even remember how, perhaps somewhere online, but thank goodness I did find Crio Bru because it was a huge game changer for me in many, many ways.
What is Crio Bru? It’s just like coffee except chocolate. Plain, roasted ecologically harvested cocoa beans produced in various countries throughout the world… just like coffee!
Like coffee beans, roasted cocoa beans are also high in magnesium, iron, zinc and copper and have no fat or sugar. Their high mineral composition includes critical nutrients for thyroid, liver, metabolism, and blood sugar health.
In fact, did you know that cacao beans are a great source of iron? Other foods that are very high in plant-based iron I enjoy are oats, lentils, spinach, quinoa, chia seeds, black beans, black-eyed peas, pumpkin seeds, pumpkin—and if you enjoy superfoods— spirulina and raw cacao nibs are also incredibly high in iron. Plus, what a better way to get a nice dose of iron than REAL cocoa beans?
Real cacao beans are also a great source of fuel for energy. They’re packed with magnesium which does two things: enhances steady energy and relaxes the muscles so you don’t get jittery like you do with caffeine.
The different flavors of Crio Bru depend on the region from where the beans of each type are grown. The varieties of cocoa beans differ in taste much like how the difference in coffee beans do since they come from different countries around the world.
Crio Bru is also calorie-free, fat-free, caffeine-free and completely sugar-free. It’s also not artificially or “naturally” flavored in any way. The only ingredient in Crio Bru is real cocoa beans! These beans are not sprayed with pesticides, herbicides or any other chemicals either. Part of the proceeds from the beans also go to the farmers that produce them (which I love since cocoa beans and coffee beans are major slave trade crops in other countries).
You can also brew Crio Bru to make hot chocolate, which I find delicious in the afternoon during the fall and winter. But most of the time, I use Crio Bru to make a morning drink of pure magic!
My Sugar-Free Vegan Mocha is only made with real cocoa beans and coffee, plus non-dairy milk, stevia, and cacao.
To Make the Mocha: I take a scoop of Crio Bru and a scoop of Puroast Mocha Java coffee. (Regular coffee also works.) This is a low-acid coffee with a rich mouthful flavor, no chemicals, and it’s higher in antioxidants than regular coffee, but you can use your favorite coffee in this recipe. Any coffee would be great here!
I just brew my coffee and Crio Bru in a regular coffee maker or a French press—both work great! The end result of a quick brew is a delicious morning concoction that tastes like a coffee shop treat.
I also like to add a touch of cacao or cocoa powder for an extra special touch, but you can omit them if you prefer a milder flavor. A touch of cinnamon is nice too!
TIP: I suggest blending the non-dairy milk, stevia, and cocoa powder in a Nutribullet or blender first, and then pour the blend into your coffee mug. Once your coffee brews, all you have to do is pour it in on top and it mixes with the frothy, non-dairy milk. It’s so good this way and becomes all rich and dreamy!
If you haven’t had Crio Bru yet, definitely check it out; it’s not available in most stores yet, although some grocery stores do carry it. I haven’t seen it anywhere near me, so I usually just buy it online at Amazon or Vitacost. You will love it! Unlike most “mock coffee” beverages that are also caffeine-free, Crio Bru is not made with grains like barley, so those with celiac or gluten sensitivities won’t react at all to Crio Bru. It’s 100 percent GMO and gluten-free.
- 2 scoops organic coffee
- 2 scoops roasted cocoa beans (Crio Bru)
- 6 cups water
- non-dairy milk
- stevia to taste
- 1 tsp. cocoa or cacao powder
- touch of cinnamon (optional)
- Brew the coffee and cocoa beans with water as normal. I use a coffee maker but you can use a French press too.
- Meanwhile, in a small blender blend the non-dairy milk, stevia and cocoa if using. I like organic unsweetened soy (Whole Foods 365) since it's creamier than almond and richer, yet milder in flavor than coconut milk.
- Blend for a few seconds to incorporate and until it turns frothy. Pour this in your coffee mug.
- Pour the coffee on top of the blended mixture, and top with a touch of cinnamon and/or extra cacao powder if using them.
- This will make around 6 cups of coffee which equals about 2 large coffee mugs.
- *1 scoop equals 1 large tablespoon.
- * This recipe makes about 2 large mugs, which I what I normally have by myself each morning.
- * You can also use a hand frother or stick blender if you have one to make the milk frothier after you pour the coffee into your mug with the blended milk if you like. I simply find it's easier to just blend the non-dairy milk, stevia and cacao in my Nutribullet (or Magic Bullet works). The blending froths it up and it lasts throughout your whole brew. You could also leave this step out, but it won't mix as well or taste as rich. I definitely recommend adding some froth to your mocha!
To learn more about Crio Bru and why they’re awesome, check out their website here, and be sure to give this recipe a try when you can; you’ll love it!
[ctt template=”8″ link=”xy5D8″ via=”no” ]This Sugar-Free Vegan Mocha is the perfect healthy drink made of real chocolate and coffee! @Heather_McClees #vegan[/ctt]