Chocolate Donut Coffee Pops


If you recall, I created quite the buzz in the 4th of July when I teamed up with Tito’s Vodka to create these Cocoberry Vodka Pops. Ever since then, I’ve been trying to come up with some sort of popsicle recipe than can rival the great vodka pops, but no luck…

…and then it came to me. People like alcohol and popsicles, but what else do they like? Coffee and popsicles. With donuts. And Chocolate.  So, I created these: the Chocolate Donut Coffee Pops.

Truly, I couldn’t have done it without Flavor God’s Chocolate Donut Seasoning, which you definitely need to buy right now. No, really, it sells out really fast. It is integral to making these popsicles, but also integral to making everything else all kinds of wonderful. (Like Chocolate Donut Seasoning on waffles, and on cookies, and in coffee, and not to be redundant….but on chocolate donuts.) I am also amazed because all the ingredients in the Chocolate Donut Seasoning don’t even seem like they should taste like a chocolate donut. BUT THEY DO.

On a totally related note, you definitely need to make these popsicles right. Now. Why? Because the beginning of the school year is coming up and I know all you readers with kiddos heading back to school need something to fuel you through the insanely early mornings. (Why do most schools start at 7:30? Whhhyyy?)

Oh! And kids can’t eat these. Nope. Why? Because they are filled with COFFEE. And chocolate donuts. But they don’t need to know that last part.

I think I’m onto something with this adult-only popsicle trend.

Some cook’s notes:

  • If you cannot get your hands on the elusive Chocolate Donut seasoning, you can swap out the seasoning with 2 tbsp. dark chocolate cocoa powder and 2 tbsp. coconut sugar. These won’t be chocolate donut popsicles, but they will be chocolate coffee popsicles at the least.
  • The butter and MCT oil is essentially the recipe for bulletproof coffee (fatty coffee), but now obviously in popsicle form.

Chocolate Donut Coffee Popsicles

Makes 8 popsicles

  • 18 oz. freshly brewed coffee
  • 3 tbsp. chocolate donut seasoning
  • 3 tbsp. MCT oil
  • 3 tbsp. grass-fed, organic, pasture-raised butter
  1. In a blender, blend all ingredients.
  2. Pour into popsicle molds, and let freeze for at least 6 hours. 

Paleo Pumpkin Spice Latte with Chocolate-Dunked Pumpkin Spice Marshmallows <3

After I made this drink and shot the photos of this drink, I couldn't stop staring at them. It was love at first sight. And sight. And sight. And....

Before I was Paleo, especially in college, I was an avid fan of the Starbucks Pumpkin Spice Latte. I even worked at Starbucks for 3 years, and in that time, I learned to love every drink, but especially the Pumpkin Spice Latte. I was working at Starbucks from 2006-2009, which is when the PSL really started picking up steam. Even back then, my coworkers and I all saw the signs that this was going drink was going to have a cult-like following. While working at Starbucks in college, I often would pick up the shifts that no one wanted: the 4am open, the 11pm close. I was in college, had endless energy, needed the money, and never really adjusted back to a "regular" sleep schedule.

During these frequent clopens, I would often just stay up, because it didn't make much sense to me to go home and sleep for maybe 2 hours before I would have to be wide awake and perky; after all, there was literally an endless supply of coffee at work.

Our first indication at Starbucks that the PSL was going to be scarily huge was when on the first day of the PSL season. At 4am, there was a line of cars wanting their first PSL of the season....and we didn't open until 4:30. Meaning that several people woke up sometime before 4am to make sure they were the first ones to get their PSL fix. No big deal, you crazies. No. Big. Deal.

I eventually tired of the iconic Starbucks PSL: the high sugar content and 20-ingredient list eventually started to wreak havoc on my stomach. However, I still do crave the pumpkiny drink from time to time. On another note, have you thought about the fact that pumpkin is a squash? Which means that the PSL is essentially Squash Coffee. Perfection in a glass. Mmmmmhmmmmm.

There are 100 Paleo Pumpkin Spice Latte's out there, but I really wanted to make my own variation on this iconic drink, and I'm pretty sure I did just that. Instead of milk, I used a combination of both almond milk and coconut cream. This combination ensures that this PSL doesn't taste too "coconutty", as coconut milk drinks can often be, and the almond milk also has a thinner consistency which is important for ensuring that this drink is not pudding-like since it does use real pumpkin puree for flavoring.

The real kicker of this drink? Its topped with melted chocolate and Chocolate-Dunked Pumpkin Spiced Marshmallows. Yep. Its pretty great, so make sure to drink up these last days of fall. (Ha! Pun in.ten.ded.)

Paleo Pumpkin Spice Latte with Chocolate-Dunked Pumpkin Spiced Marshmallows

Serves 2

  1. Combine coconut cream, unsweetened almond milk, pumpkin puree, vanilla extract and pumpkin spice in a large saucepan and heat on medium heat until bubbly and all ingredients are well incorporated. Make sure to watch closely and stir to ensure that the mixture does not become scalded.
  2. In a small bowl, melt chocolate. (I use the microwave by watching closely and stopping every 10 seconds, but the correct way to do it is by using a double boiler.)
  3. Once chocolate it melted, dip two mugs, upside down, in the chocolate to rim the edges of the cups with the melted dark chocolate. Dust with pumpkin spice, then set the mugs aside.
  4. Brew coffee, and then pour coffee into a blender.
  5. Once thoroughly heated, carefully pour the saucepan contents into the same blender with the coffee. Blend on high for 2 minutes.
  6. Pour your pumpkin spice lattes into your prepared mugs, and top with pumpkin spiced marshmallows.


Never Woulda Guessed

I don't know about you, but I love a good biscotti in the morning with my coffee. (AKA a legit reason to eat dessert for breakfast. The Italians know where its at.) I find this especially luxurious on weekend mornings, and sometimes I'll wake up earlier than I have to during the week to ensure I can enjoy some morning coffee bliss before the start of my inevitably chaotic day. I've especially enjoyed my coffee these past couple weeks with visitors from out of town, cherry blossoms in full bloom, and sunshine streaming in through the windows:

I realized a little bit ago that the biscotti I have had over the last few months was me actually veering off of Paleo, and there really wasn't a reason as to why. After a few test batches (and some sticky, messy Paleo failures) I created this Paleo biscotti recipe, and in my taste-tester's words: "I never woulda guessed":  

Paleo Dark Chocolate Speckled Biscotti

Makes 4 medium sized loaves of biscotti

  • 1 cup coconut sugar
  • 1 cup butter
  • 4 eggs
  • 1 tbsp vanilla
  • 1 1/2 cups Almond flour
  • 1 1/4 cups Cashew flour
  • 4 tbsp Coconut flour
  • 2 cups rice flour
  • 2/3 cup chopped dark chocolate

  1. Cream butter, vanilla, and eggs together until just mixed. Add coconut sugar and beat again until blended.
  2. Add in almond flour and cashew flour, alternating flour types in 1/4 cup intervals while still mixing.
  3. Add coconut flour, one tablespoon at a time. Make sure that the coconut flour is well incorporated.
  4. Add rice flour and mix well.
  5. Add in chocolate and mix until incorporated.
  6. Divide batter into 4 equal sections.
  7. Spray a baking sheet with olive-oil or coconut-oil spray. Form each dough portion into a loaf on the pan and press down to ensure that all loaves are are 3 inches thick and about 7 inches long. You probably will need two pans.
  8. Bake loaves at 350 for 40 minutes.
  9. Remove biscotti from oven, lower oven temperature to 200 degrees, and let biscotti cool for about 10 minutes.
  10. Once slightly cooled, very carefully slice biscotti into 2 inch sections. Then slightly separate pieces by creating a few centimeters of breathing room between each piece.
  11. Place biscotti back in oven on middle rack and bake at 200 degrees for 1 hour.
  12. Remove and enjoy with coffee!

photo 5.jpg

*Note: This recipe makes an enormous amount of biscotti. If you're like me, an enormous quantity is perfect to have on hand. If not, set some of the batter aside and freeze it in an airtight container and thaw when you're ready to bake it. (Or I can imagine that you can just halve the recipe.)

** Baking for so long on a low heat dries the biscotti, making sure that it becomes very crisp. If you do not want dry biscotti, just shorten the second baking time a bit.

***Since this recipe uses white rice flour, the rice in this biscotti will count as a starch (not a grain!). Make sure to take note of this, especially if you are following a strict Paleo diet.