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Filtering by Tag: mocha

Bulletproof Coffee Mocha

Patricia Reitz

Have you been seeing the crazy coffee concoction all over the internet that combines black coffee with coconut oil and butter?  I know, I know.  It's CRAZY! Who in the world would ever think of such a thing?  I suspect the coconut oil industry - lol.  I mean, it's so bizarre and weird and intriguing that you just have to head into the kitchen to give it a try.  

So I did just that.  I made it and my husband liked it a lot.  I'm not really a coffee drinker, but I thought it was okay.  Then again, I thought I could improve the flavor a bit so my new version has the addition of really good dark chocolate.  For the record, we both liked the chocolate version much better.   If you decide to give this recipe a try, be sure to use quality ingredients - good coffee and good chocolate = good bulletproof coffee.

Okay, here we go.  We start with strong, freshly brewed, hot coffee in a blender

Next we're going to add unrefined coconut oil.  Yes, coconut oil.  I know.  CRAZY, I tell you!   

Ugh... I can hardly believe I'm showing you this, but in it goes.

Next we add butter.  Salted or unsalted, it doesn't really matter.  Insane though, right?  I know.  I know!  

Okay, now for my twist.  Really dark chocolate - Lindt 90% or Moser Roth 85% are our favorites.  They are our "house chocolates" for nibbling.  They're remarkable smooth and not bitter at all, but I know not everyone is a fan of dark chocolate so feel free to substitute your favorite.  

I add one square per serving.

Turn the blender on low until the coconut oil, butter, and chocolate melt.

Then crank up the speed to high so the concoction emulsifies and gets frothy.  

That's all there is to it - enjoy!

Muddy Mocha Madness

Printable Recipe


  • 1 cup (8 ounces) hot, freshly-brewed strong coffee

  • 1/2 tablespoon unrefined coconut oil

  • 1/2 tablespoon butter (salted or unsalted, doesn't really matter)

  • 90% cocoa dark chocolate (we like Lindt, but feel free to use your favorite)


  1. In a Vitamix blender, combine all the ingredients and blend on low until the coconut oil, butter, and chocolate melt.

  2. Increase speed to high and blend until mixture emulsifies and gets frothy.

  3. Serve immediately.

Coffee Toffee Mocha Crunch Cake

Patricia Reitz

I recently entered a recipe contest featuring frozen pound cake.  I didn't win the contest (I got 4th place), but I had fun spending the morning in the kitchen coming up with this creation.  Here's my entry:

Start with a partially thawed pound cake. Cut it into single-size portions about 1 1/2 inches thick using a serrated bread knife.

Cut each portion horizontally into 3 even layers.

That was easy. Now we get to put yummy stuff between the layers.

Pipe some lightly sweetened whipped cream on the bottom and middle layers, then sprinkle on toffee bits. I prefer Skor toffee bits because they have include chocolate. If you prefer, you can use Heath toffee bits which do not include chocolate.

Assemble the 3 layers together, drizzle mocha ganache on top, and sprinkle with more toffee bits. Serve immediately.

Items used to make this recipe:

Coffee Toffee Mocha Crunch Cake

Prep Time: 1 hour

makes 6 servings

Printable Recipe


Mocha Ganache:

  • 1/2 cup semisweet chocolate chips

  • 1/2 cup heavy cream

  • 2 teaspoons instant espresso powder

Espresso Cream Filling:

  • 1 cup heavy cream, well chilled

  • 1/4 cup superfine sugar

  • 1 tablespoon instant espresso powder

  • 1 teaspoon pure vanilla extract

  • 1/4 cup English toffee bits

Additional Items:

  • 16-ounce freezer pound cake, thawed

  • 1 tablespoon English toffee bits for garnish


To Make the Mocha Ganache:

  1. In a small saucepan, gently heat the cream until small bubbles appear around the edges of the pan.

  2. Remove from heat and stir in espresso powder and chocolate chips.

  3. Allow the mixture to sit for about 5 minutes, then stir until smooth and glossy.

  4. Pour mixture into a glass measure with a pour spout; set aside uncovered at room temperature to cool and thicken slightly.

To Make the Espresso Cream Filling:

  1. Place cream, sugar, espresso powder, and vanilla extract into a chilled bowl and beat until stiff peaks form.

  2. Cover bowl with plastic and refrigerate until needed.

To Assemble the Cake:

  1. Trim 1/4-inch from each end of the thawed cake.

  2. Cut the remaining cake vertically into 6 equal portions about 1 1/2-inches wide; then cut each portion horizontally into 3 layers.

  3. Place the bottom layer of each portion onto a freezer-safe platter or individual dessert plates and pipe a decorative layer of Espresso Cream Filling using a pastry bag fitted with a star tip, then sprinkle 1 teaspoon of toffee bits on each.

  4. Gently place the middle layer on top of the toffee bits, being careful not to squash the decorative piping.

  5. Place in freezer for 20 minutes to set.

  6. Remove from freezer and pipe another decorative layer of Mocha Cream Filling onto each portion, sprinkle each with another teaspoon of toffee bits, and gently place the top layer of pound cake on top of the toffee bits, again, being careful not to squash the decorative piping; return to freezer for another 20 minutes.

  7. Remove from freezer and drizzle Mocha Ganache over each portions and garnish with extra toffee bits. Serve immediately.