Nondairy, Coconut-Mocha Coffee Creamer

• 1 cup Gold Label Virgin Coconut Oil
• 1 cup Coconut Cream Concentrate
• 1/2–1 teaspoon concentrated stevia powder or honey (or to taste)
• 2–3 tablespoons organic cocoa powder

Directions:

Gently soften or melt coconut oil and Coconut Cream Concentrate until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.

Pour into small lidded jars and refrigerate so it sets up properly without separating.

To use: Mix one or more spoonfuls into coffee or hot chocolate. This keeps well and is great for traveling.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!