Decaf Clean Coffee

Peach Mango + Raspberry

Peach Mango

Raspberry

Mixed Berry (Dairy-Free)

Churro (Dairy-Free)

Peanut Butter (Dairy-Free)

Chocolate (Dairy-Free)

Peanut Butter Chocolate (Dairy-Free)

Cookies & Cream (Low Sugar)

Vanilla (Low Sugar)

Chocolate (Low Sugar)

Chocolate Mint (Low Sugar)

Cinnamon Roll

Unflavored

Chocolate Churro (Low Sugar)

Banana (Low Sugar)

Peanut Butter

Salted Caramel

Strawberry

Cookies & Cream

Vanilla

Mocha

Banana

Ensure your grinder, brewer (dripper, French press, or automatic coffee maker), and any carafe or thermos are clean and free from old oils or residues. Clean equipment prevents off-flavors and keeps the cup 'clean.'

Check and clean

Measure 1/3 cup (about 28–32 g) of decaffeinated whole-bean coffee for two 8-ounce cups. If you have pre-ground decaf, use a medium grind for drip/pour-over and coarse for French press.

Grind the decaffeinated beans to the appropriate coarseness for your brewing method: medium for drip/pour-over, coarse for French press. Grind just before brewing to maximize freshness.

Grind beans

Heat 2 cups (480 ml) of filtered water to 195–205°F (90–96°C). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Place a paper filter in the dripper and rinse with hot water to remove papery taste and preheat the dripper. Add the ground decaf coffee. Bloom with about 40–60 ml (1.5–2 fl oz) of hot water for 30–45 seconds, then pour the remaining water slowly in concentric circles until you reach 2 cups total. Total brew time should be about 2.5–3.5 minutes.

Pour-over / Drip method

Add the ground decaf to the French press, pour in all 2 cups of hot water, stir gently to saturate grounds, cover with the plunger up, and let steep for 4 minutes. Press the plunger down slowly and pour immediately to avoid over-extraction.

French press method

Add grounds to a clean paper or reusable filter in the machine, add 2 cups of filtered water to the reservoir, and start the brew cycle. Remove brewed coffee promptly when finished to prevent warming and stale flavor.

Automatic drip

Pour brewed decaf coffee into two warmed cups. Taste and adjust: add up to 1 teaspoon simple syrup or your preferred sweetener if you like it sweet, add 1/4 cup milk or dairy-free milk for a creamier cup, and sprinkle a pinch (1/8 tsp) of cinnamon if desired.

Clean equipment and discard used grounds. Rinse out filters or compost grounds to keep future brews tasting clean.

decaffeinated whole-bean coffee

filtered water (for brewing)

milk or dairy-free milk (optional)

simple syrup or sweetener (optional)

ground cinnamon (optional)

clean coffee grinder (if using whole beans — note: equipment, not edible)

clean coffee maker or pour-over cone and filter

Peel the peaches and mango. Remove pits and chop the fruit into roughly 1-inch pieces so they blend evenly. Measure out 1.5 cups peaches and 1 cup mango.

Peel and Chop

If raspberries are frozen, let them sit at room temperature 5 minutes so they break down more easily in the blender.

Place the chopped peaches, mango, and raspberries in a blender. Add 1/2 cup cold water, 1 1/2 tablespoons honey (or agave), and 1 tablespoon fresh lime juice.

Combine and Sweeten

Blend on high until completely smooth, about 45–60 seconds. Stop and scrape down the sides as needed so no large fruit pieces remain. Taste and add up to 1/2 tablespoon more honey if you prefer sweeter.

Blend to Smooth

If the mixture is too thick, add up to 2 tablespoons more cold water and pulse to combine. For a lighter, fizzy drink, stir in 1/2 cup sparkling water after blending.

Adjust Texture

For a chilled beverage or slush, add 1 cup ice cubes to the blender and pulse 6–8 times until crushed but not fully melted. Pour into glasses and garnish with finely chopped mint (about 1 teaspoon per serving) and a few whole raspberries or a thin peach slice.

Add Ice and Garnish

Serve immediately. Leftover blended mixture can be refrigerated in a sealed container up to 48 hours; stir well before serving.

ripe peaches (peeled, pitted, chopped)

ripe mango (peeled, pitted, chopped)

fresh or frozen raspberries

cold water

honey or agave syrup

fresh lime juice

mint leaves (finely chopped)

ice cubes

sparkling water (for topping)

If not already done, peel and pit the peaches and mango. Chop into roughly 1-inch pieces so they blend evenly. If using fresh banana instead of frozen, slice and freeze for at least 1 hour beforehand to keep the smoothie chilled and creamy.

Prepare fruit

Measure out yogurt, milk, honey (or maple syrup), lime juice, and vanilla so they are ready to add to the blender.

Add the chopped peach and mango to the blender first, then the frozen banana. Spoon in the Greek yogurt, pour the chilled milk, add honey (or maple syrup), fresh lime juice, and vanilla extract.

Layer ingredients

Top with about 1 cup of ice cubes. Secure the lid and blend on high for 45–90 seconds, or until the mixture is completely smooth and creamy. If the mixture is too thick, add 1 tablespoon of milk at a time and pulse to reach desired consistency. If too thin, add a few more ice cubes or a small handful (1/4 cup) of frozen fruit and blend again.

Add ice and blend

Taste and adjust sweetness and acidity: add up to 1 additional tablespoon honey or 1/2 tablespoon lime juice as needed, then pulse briefly to combine.

Pour the smoothie into two tall glasses (about 12–14 oz each).

Garnish each glass with a sprig of mint and a thin slice of peach or mango on the rim.

Serve immediately with a reusable straw. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; re-blend briefly before serving if separated.

ripe peach, peeled and chopped

ripe mango, peeled and chopped

banana, frozen and broken into pieces

plain Greek yogurt (or dairy-free yogurt)

milk (dairy or plant-based), chilled

honey or maple syrup

vanilla extract

mint leaves (for garnish)

thin peach or mango slices (for garnish)

Rinse the raspberries gently in a colander and let drain. Pick through to remove any stems or damaged berries.

Prep berries

In a medium saucepan, combine 3 cups raspberries, 1 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir gently to mix.

Combine ingredients

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As it heats, the raspberries will release juices and the sugar will dissolve. Simmer for 6–8 minutes until the berries break down and the mixture thickens slightly.

Cook

If you want a thicker compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering compote and cook for another 1–2 minutes until it visibly thickens.

Adjust thickness (optional)

Remove the pan from heat. Stir in 1/2 teaspoon vanilla extract (if using) and a pinch of sea salt. Taste and adjust sweetness or lemon if needed. Let cool slightly; the compote will thicken further as it cools.

Finish

Transfer the compote to a jar or bowl. Garnish with fresh mint leaves, if desired. Serve warm or chilled over yogurt, pancakes, ice cream, cheesecake, or as a spread for toast.

Storage: Cool completely, cover, and refrigerate for up to 7 days. For longer storage, freeze in an airtight container for up to 3 months.

fresh raspberries

granulated sugar

fresh lemon juice

water

cornstarch (optional, for thicker compote)

fresh mint leaves (optional, for garnish)

vanilla extract (optional, for flavor)

sea salt

If using fresh strawberries, hull and quarter them so pieces are roughly same size as other berries. If using frozen berries, measure while frozen and do not thaw completely to avoid excess liquid.

Prepare berries

Place the mixed berries in a medium saucepan over medium heat. Add granulated sugar, lemon juice, and lemon zest and stir to combine.

Bring mixture to a gentle simmer (do not boil vigorously). Simmer for 6–8 minutes, stirring occasionally, until berries have softened and released juices but still retain some texture. For a smoother compote, mash gently with the back of a spoon or potato masher during the last 1–2 minutes.

Taste and adjust sweetness: add up to 1 additional tablespoon sugar or 1 teaspoon maple syrup if berries are very tart. Remove from heat and let cool to room temperature (about 10–15 minutes). If you want a thicker, jam-like compote, simmer 2–3 minutes longer; for a chunkier topping, simmer less.

While berries cool, combine the well-shaken canned coconut milk (use both cream and a bit of liquid for body) and almond milk in a blender or large bowl.

Add maple syrup, vanilla extract, and a pinch of fine sea salt. Blend on medium speed for 20–30 seconds until mixture is silky and slightly aerated. If you prefer a thicker, mousse-like texture, chill coconut milk first and use the solid cream portion (about 3/4 cup) plus 1/4 cup almond milk; then whip with a hand mixer for 1–2 minutes until light.

Taste and adjust sweetness or vanilla to preference.

Spoon 2–3 tablespoons of the dairy-free cream into each serving glass or bowl to form a base layer.

Top the cream with 2–3 tablespoons of the cooled mixed berry compote. Add another thin layer of cream (1–2 tablespoons) and finish with a spoonful of whole fresh berries for color and texture.

Garnish each serving with a few toasted sliced almonds and 1–2 fresh mint leaves. If serving chilled, cover and refrigerate for 20–30 minutes before serving so flavors meld; otherwise serve immediately.

For a breakfast-style parfait, layer granola between the cream and berries just before serving so it stays crunchy. For a lighter version, reduce coconut milk to 1/2 cup and increase almond milk to 1 1/2 cups.

mixed berries (fresh or frozen; strawberries, blueberries, raspberries)

lemon zest

full-fat canned coconut milk (well-shaken for creaminess)

unsweetened almond milk (or other dairy-free milk)

maple syrup (or agave syrup)

pure vanilla extract

fine sea salt

fresh mint leaves

toasted sliced almonds

extra whole berries

In a medium saucepan, combine 1 cup water, 4 tbs dairy-free butter, 1 tsp granulated sugar, and 1 tsp salt. Place over medium-high heat and bring to a rolling boil, stirring so the butter melts and the sugar dissolves.

Bring liquid to a boil and add flour

Remove the pan from heat. Immediately add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon or spatula until the mixture comes together into a smooth, slightly glossy dough and pulls away from the sides of the pan (about 30–60 seconds).

Incorporate flour

Transfer the dough to a heatproof bowl and let it cool for 3–5 minutes so it stops steaming. Cooling slightly prevents the eggs from scrambling when added.

Cool slightly

Add the eggs one at a time, mixing thoroughly after each addition. Use a wooden spoon, spatula, or mixer on low speed. After both eggs are incorporated, beat in 1 tsp vanilla extract. The dough should be smooth, glossy, and pipeable — thick but soft enough to press through a piping bag.

Beat in eggs

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep pan so it reaches 2–3 inches up the sides. Heat the oil over medium heat until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily but not brown instantly.

Heat oil

Fit a large sturdy piping bag with a large star tip (1/2–3/4 inch opening) or use a churro maker. Fill the bag with the dough. Squeeze 4–5 inch strips directly into the hot oil, cutting the dough with kitchen scissors or a knife. Fry in batches without overcrowding the pot, turning as needed, until deep golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Adjust heat to maintain 325–350°F (160–175°C) so they cook through without burning.

Pipe churros and fry

Use a slotted spoon to transfer churros to a wire rack set over a baking sheet or to paper towels to drain for 30–60 seconds so excess oil drains.

Drain

In a wide, shallow bowl, combine 1 cup granulated sugar and 2 tsp ground cinnamon, stirring to mix evenly.

Prepare coating

While the churros are still warm (but not dripping oil), toss them in the cinnamon-sugar mixture to coat evenly. Use tongs or two forks to roll and press the coating onto the surface so it sticks.

Toss churros in coating

In a small saucepan over low heat, warm 3 tbs canned full-fat coconut milk until just simmering (do not boil). Remove from heat and add 3 oz dairy-free dark chocolate chips and 1 tsp corn syrup or maple syrup (if using). Let sit for 1 minute, then whisk until smooth. Add a pinch of salt to balance sweetness. If the sauce is too thick, whisk in 1–2 tsp more warm coconut milk to reach desired consistency.

Melt chocolate and combine

Transfer sauce to a small serving bowl and keep warm until ready to serve with the churros.

Serve warm

Serve the cinnamon-coated churros warm with the dairy-free chocolate sauce on the side for dipping. Churros are best eaten fresh — if holding, keep in a warm oven (about 200°F/95°C) on a rack to maintain crispness for up to 20–30 minutes.

Reheating: to refresh leftover churros, reheat in a 350°F (175°C) oven for 4–6 minutes until crisp.

unsweetened dairy-free butter or margarine (solid)

all-purpose flour

large eggs

neutral oil for frying (vegetable, canola, or sunflower)

ground cinnamon

dairy-free dark chocolate chips (or chopped)

canned full-fat coconut milk

light corn syrup or maple syrup (optional, for shine)

Preheat the oven to 350°F (175°C) if using raw peanuts. Measure 3 cups of dry roasted unsalted peanuts. If you have raw peanuts, spread them on a baking sheet and roast for 8–12 minutes until fragrant and lightly golden; let cool slightly before continuing.

Preheat and measure

Place the 3 cups of roasted peanuts into a food processor fitted with an S-blade. Pulse for 20–30 seconds until the peanuts break down into coarse crumbs. Scrape down the bowl with a spatula.

First grind (crumb stage)

Run the processor continuously for 1–2 minutes. The peanuts will turn into a thick, pasty mass and may begin to clump together. Stop and scrape the sides as needed to ensure even processing.

Second grind (dry paste)

With the processor running, drizzle in 1–2 tablespoons of neutral oil in a slow stream. Continue processing for another 1–3 minutes until the mixture becomes glossy and spreads easily. Total processing time from coarse to smooth is typically 3–6 minutes depending on your processor's power.

Third grind (smooth stage)

Add 1 teaspoon kosher salt and any optional sweeteners or spices (for example: 1 teaspoon honey or maple syrup, 1 teaspoon brown sugar, or 1 teaspoon cinnamon). Pulse 4–6 times to incorporate evenly. Taste and adjust seasoning: add more salt or sweetener to taste.

Salt and optional sweeteners

If you want crunchy peanut butter, fold in 1/2 cup of chopped roasted peanuts with a spatula, or pulse 3–4 times to incorporate larger peanut pieces without over-processing.

Make it crunchy (optional)

If the peanut butter is thicker than you prefer, stir in an additional teaspoon of oil at a time until you reach the desired consistency (up to 2 tablespoons total).

Adjust consistency

Transfer the peanut butter to a clean, airtight jar. Press down to remove air pockets and level the surface.

Jar and rest

Store at room temperature for up to 2 weeks (oil separation may occur; simply stir before use). For longer storage up to 2–3 months, refrigerate — it will firm up slightly when chilled; let come to room temperature before spreading if desired.

Storage

dry roasted unsalted peanuts

neutral oil (peanut oil, grapeseed, or light olive oil)

kosher salt

honey or maple syrup (for sweetness, omit to keep strictly dairy-free & vegan)

brown sugar

cinnamon

chopped roasted peanuts (for crunchy texture)

Line a small baking sheet or chocolate molds with parchment or use silicone molds. Set a fine-mesh sieve, heatproof bowl, and a saucepan for a double boiler near your work area.

Prepare equipment

Chop the cocoa butter into uniform small pieces so it melts evenly. Measure 1 cup and place in the heatproof bowl.

Chop and measure cocoa butter

Fill the saucepan with 1–2 inches (2.5–5 cm) of water and bring to a gentle simmer. Place the heatproof bowl with cocoa butter on top (bowl should not touch the water). Stir frequently with a heatproof spatula until completely melted and smooth, about 5–8 minutes. Keep heat low to avoid overheating; aim for 45–50°C (113–122°F).

Melt cocoa butter (double boiler)

While cocoa butter melts, sift 0.75 cup cocoa powder and 0.75 cup fine granulated sugar together into a medium bowl to remove lumps. Add 1/4 tsp fine sea salt and mix.

Sift and combine dry ingredients

Remove bowl from the heat briefly. Gradually add the sifted cocoa-sugar mixture into the melted cocoa butter while whisking continuously to avoid clumps. If the mixture becomes thick, return briefly to the double boiler and keep whisking until smooth. Maintain a warm but not hot temperature.

Emulsify dry ingredients into melted cocoa butter

Stir in 1 tsp vanilla extract. If using, whisk in 1/2 tsp sunflower lecithin and 1 tsp neutral oil to improve texture and shine. If you prefer some liquid sweetener, whisk in up to 2 tbsp maple syrup or agave now and reduce granulated sugar by corresponding volume (optional). Taste cautiously—remember chocolate flavor develops as it cools.

Add flavor and optional emulsifier

For best shine and snap, temper the chocolate: keep the melted chocolate in the bowl and cool it by setting bowl over an ice bath or pouring three-quarters of it onto a cool marble or steel surface and working it with a spatula until it thickens and reaches about 27–28°C (80–82°F). Then quickly return it to the remaining warm chocolate and stir to bring temperature to 31–32°C (88–90°F) for dark chocolate. If you don’t temper, the chocolate will still set but may bloom (fat bloom) over time.

Temper (optional for glossy snap)

Working quickly while chocolate is fluid, pour or spoon the mixture into prepared molds or onto the lined baking sheet in an even layer (for bark). Tap molds gently on the counter to release air bubbles. Sprinkle any chopped nuts, sea salt flakes, or dried fruit on top if using.

Decaf Clean Coffee

Peach Mango + Raspberry

Peach Mango

Raspberry

Mixed Berry (dairy-free)

Churro (dairy-free)

Peanut Butter (dairy-free)

Chocolate (dairy-free)

Peanut Butter Chocolate (dairy-free)

Cookies & Cream (low Sugar)

Vanilla (low Sugar)

Chocolate (low Sugar)

Chocolate Mint (low Sugar)