It’s also known as “Iced Mochaccino”. It’s similar to iced coffee. What’s the difference? Iced coffee is filled with chunky ice, doesn’t have chocolate (unless you want it, of course), and is simply sweetened with either a flavored syrup or sugar.

Just a note: don’t buy that flavored syrup stuff. It’s usually mostly corn syrup. There are lots of good, healthy recipes (usually just sugar or honey plus water plus flavor extract) that you can make yourself. And it tastes the same, if not better.

So anyway, back to the title recipe. I recommend using French roast coffee since it has a strong, dark flavor that complements the chocolate and creamy milk. If you want the drink to be extra icy, freeze the coffee.

The homemade fudge sauce is a must. It’s so unbelievably easy and drop dead amazing that you’ll want to consume the entire batch all at once (example: spoon + cold fudge sauce = dangerous). But don’t. Not yet. You want to make the drink below first. And oh, another thing you can do with the hot fudge sauce is hot cocoa. Just stir in 2 tablespoons into a cup of hot milk. It’s the easiest hot drink ever. Yum.

Hope you’re all enjoying the summer!

Sarah 🙂

Iced Coconut, Mocha Cappuccino

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup cold, strong coffee (partly frozen if desired)
• 1/2 cup organic, whole, raw milk or coconut milk*
• 2 tablespoons fudge sauce (see recipe below), cold
• 2–4 ice cubes
• 1 tablespoon coconut oil, melted (optional)

Directions:

Place all ingredients except coconut oil in blender and blend until well combined, pouring coconut oil into the cappuccino in a steady stream. Top with freshly whipped cream and enjoy!

Hot Fudge Sauce

Ingredients:

• 1/2 cup sugar, plus 2 tablespoons
• 1/2 cup cocoa powder
• 3/4 cup heavy cream
• 4 tablespoons butter
• 1–2 tablespoons coconut oil
• 1 1/2 teaspoons vanilla extract

Directions:

Combine all ingredients except vanilla extract in a saucepan over medium heat.

When butter is melted and well mixed in, turn heat up to high and bring fudge to a boil, whisking constantly. Boil for 1 minute. Remove from heat and stir in vanilla.

Store in the refrigerator and don’t eat it all at once.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipes courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

If you workout, then you probably already know the importance of taking protein powder to help “refuel” after a strenuous workout. Taking just the same thing all the time though gets boring, so I’ve come up with some different ways to jazz up a regular, old protein shake.

This is one that I really like, using the Double Bonded Chocolate Protein Powder. The frozen banana adds a wonderfully creamy texture and the xanthan and guar gums help thicken the shake almost to a pudding-like thickness. I like to eat it with a spoon sometimes. If you don’t have any of the gums on hand though taking them out won’t hurt too much. And oh, another thing—this isn’t a very icy shake without the ice. So if you like your protein shakes icy, be sure to include the ice (go by taste, I like to use anywhere from 5 cubes to a large handful).

If you’re taking this for breakfast or as a post-workout drink, I totally recommend adding the coconut oil as it’ll give you that extra energy boost. This protein shake may be a little extra fuss then the normal water/milk + powder, but it’s worth it.

Let me know what you think if you try it!

Sarah 🙂

Chocolate, Coconut, Banana, Protein Shake

Servings: 1
Preparation Time: 3 minutes

Ingredients:

• 1–2 heaping scoops double bonded chocolate protein powder
• 1 teaspoon cocoa
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon guar gum
• 1 frozen banana
• 3/4 cup water
• 1/2 cup coconut milk* or organic, raw, whole milk
• 5 ice cubes, optional (more or less as desired)
• 1–3 tablespoons coconut oil, melted

Directions:

Add all ingredients except coconut oil to blender and blend, pouring the coconut oil in slowly. Continue blending until smooth and enjoy.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe courtesy  of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.

Coconut, Vanilla Granola

Servings: 10 cups
Preparation Time: 10 minutes

Ingredients:

• 6 cups regular rolled oats
• 1 1/2 cups chopped nuts (I like a mix of almonds, walnuts and pecans.)
• 1 1/2 cups shredded, dried coconut
• 1 cup honey
• 1/4 cup water
• 1/2 cup coconut oil
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 250 degrees F.

Combine oats, nuts, and coconut in a large bowl. Set aside.

Combine honey, water, and salt in a small saucepan. Heat, stirring frequently, to thin the honey. Remove from heat and stir in coconut oil and vanilla. Pour over oat mixture and stir well.

Place granola into 2 greased 13 x 9 x 2-inch pans or 1–2 greased cookie sheets. Bake in a preheated oven for about one hour until golden. Stir/turn over using a wide metal spatula about every 20 minutes. The granola will get crunchier as it cools. Store in an airtight container.

Recipe submitted by Susan, Madison, MS.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!