Hero Fall-ing for Cold Brew Treats

Fall-ing for Cold Brew Treats

Bring a buzzy dessert to every fall holiday party with our favorite sweet and spiced cold brew treats made with Chameleon Cold-Brew Coffee.

Try our favorite fall-inspired recipes, and add a holiday twist for a festive treat!

Body Fall-ing for Cold Brew Treats
Cold Brew Puppy Chow made with Chameleon Cold-Brew Black Coffee Concentrate.




  • Melt chocolate and whisk together with Chameleon Cold-Brew and peanut butter until smooth.
  • Fold cereal into chocolate mixture gently to coat, little by little if that makes it easier!
  • Let cereal mixture cool to about room temperature.
  • Pour powdered sugar into a large plastic bag, add chocolatey cereal and shake until coated.
  • Serve immediately or refrigerate in sealed container.

Add a Holiday Twist: Use white chocolate chips mixed with food coloring for a holiday rainbow treat!

Body Fall-ing for Cold Brew Treats
Cold Brew S’mores Bar made with Chameleon Cold-Brew Mocha Coffee Concentrate.




  • 3 sleeves of vegan graham crackers
  • 1 cup shredded coconut, unsweetened
  • 1⁄2 cup coconut oil, melted
  • 2⁄3 cup granulated sugar
  • 1⁄2 tsp sea salt
  • 1⁄4 cup almond or coconut milk
  • 1⁄2 cup Chameleon Cold-Brew Mocha Coffee Concentrate


  • 1 1⁄2 cups vegan dark chocolate chips
  • 1⁄4 cup full-fat coconut milk
  • 1⁄4 cup Chameleon Cold-Brew Mocha Coffee Concentrate

On Top:

  • 10 – 20 oz (1−2 bags) large vegan marshmallows, we used Dandies


  • Preheat oven to 350°F and line an 8×8” pan with parchment paper, with excess paper on the sides so you can easily remove bars from your pan.
  • Smash graham crackers into rough crumbs using food processor or bag-and-rolling pin method. You should get 4 cups crumbs.
  • Mix together remaining crust ingredients in a large bowl.
  • Press graham mixture into 8”x8” pan and bake for 30 – 35 minutes until golden and firm around the edges. Let cool.
  • Melt chocolate then stir in coconut milk and Chameleon Cold-Brew until smooth.
  • Pour chocolate mixture over cooled graham crust.
  • Press marshmallows gently into chocolate.
  • Freeze bars for 1 hour to set chocolate.
  • Right before serving, broil on top rack for 2 – 3 minutes, until golden on top. Watch closely to avoid burning.
  • Lift bars from pan and cut into 16 (crazy delicious) bars.

Add a Holiday Twist: Add holiday sprinkles on top of the roasted marshmallows!

Body Fall-ing for Cold Brew Treats
Cold Brew Spice Cupcakes with Maple Cream Cheese Frosting made with Chameleon Cold-Brew Pecan Coffee Concentrate.



Cupcake Ingredients

  • 1 cup packed brown sugar
  • 1⁄2 cup butter, softened
  • 2 eggs
  • 1⁄2 cup plain yogurt
  • 1⁄2 cup Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1⁄4 cup maple syrup
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1⁄2 tsp ground cloves
  • 1⁄2 tsp ground nutmeg

Frosting Ingredients

  • 8 oz cream cheese, room temperature
  • 1⁄4 cup unsalted butter, room temperature
  • 1⁄4 tsp sea salt
  • 4 cups powdered sugar
  • 1 tsp Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1⁄4 cup pure maple syrup
  • Nutmeg &/or gold leaf, for garnish (optional)


  • Preheat oven to 350 degrees and line cupcake pans.
  • Cream butter and sugar until fluffy with an electric mixer on medium speed.
  • Beat in remaining ingredients until smooth.
  • Fill baking cups ¾ full. Bake about 20 – 25 minutes until toothpick comes out clean.
  • For the frosting, beat cream cheese, butter and salt on medium speed until smooth. Gradually add powdered sugar then add Chameleon Cold-Brew and maple syrup and beat until smooth and creamy.
  • Frost cooled cupcakes and garnish if desired.

Add a Holiday Twist: Add color to the maple frosting and add festive sprinkles on top!

Body Fall-ing for Cold Brew Treats
Superfood Cold Brew Cinnamon Fat Balls made with Chameleon Cold-Brew Vanilla Coffee Concentrate.



  • 1 cup shredded coconut
  • 1⁄2 cup Chameleon Cold-Brew Vanilla Coffee Concentrate
  • 6 dates
  • 1 cup raw nuts (we used cashews and almonds)
  • 1⁄2 cup seeds (we used hemp and ground flax)
  • 1⁄2 cup coconut oil, melted
  • 3TBSP Philosophie Cacaobee (Superfood Honey)
  • 2TBSP Philosophie Coconut Magic (Superfood Coconut Butter)
  • 1TBSP cinnamon
  • 1 tsp sea salt

For Topping:

  • 1⁄4 cup coconut oil
  • 4TBSP powdered sugar


  • In a food processor, blend shredded coconut, Chameleon Cold-Brew and dates until dates are finely chopped or smooth.
  • Add remaining ingredients and blend until a sticky dough forms.
  • Refrigerate for 10 minutes, roll into 1 tablespoon sized balls and freeze.
  • Once frozen, whisk together topping ingredients and dip frozen balls in 1 – 2 times.
  • Pop balls back in the freezer and let thaw a few minutes before snacking!

Add a Holiday Twist: Switch up the ingredients for a holiday spice (pumpkin or ginger) or add coloring to the topping!



  • 1⁄2 cup popcorn kernels, popped
  • 1⁄4 cup Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1 1⁄2 cups brown sugar
  • 1⁄2 cup unsalted butter (1 stick)
  • 1⁄2 tsp sea salt
  • 3⁄4 cup pecans


  • Preheat oven to 300°F
  • In a large saucepan over medium heat, melt the butter then add the Chameleon, brown sugar and sea salt.
  • Stir mixture until it comes to a boil. Reduce heat to low and let simmer without stirring for 5 – 10 minutes until mixture is golden and thickens enough to briefly leave a trail when a spoon is scraped along the bottom of the saucepan.
  • Drizzle toffee over popped popcorn and pecans then stir to evenly coat.
  • Lay popcorn flat on a parchment lined baking sheet.
  • Bake 20 – 30 minutes, stirring every 10 minutes.
  • Let cool at room temperature then break up any clumps.
  • Store in an airtight container until ready to serve.

Add a Holiday Twist: Add holiday candy on top of the popcorn for a sweet addition, or melt chocolate and peppermint into the toffee drizzle!

Body Fall-ing for Cold Brew Treats
Bite Size Churro Bites made with Chameleon Mexican Cold Brew On-The-Go.



Churro Toppings

  • 1⁄4 cup sugar
  • 2 tsp cinnamon


  • Bring Chameleon, butter and salt to a boil then remove from heat and stir in flour until a ball forms.
  • Add to a stand mixer* and mix on low with a paddle attachment for 1 minute. Then increase speed to medium and add eggs 1 at a time until fully incorporated. *This can also be done by hand.
  • When cool enough to handle, spoon churro mix into a piping bag with a large star tip and refrigerate 1 hour+.
  • Heat about 2 inches of oil in a pot to about 360°F and pipe 1 inch churros into the oil, cutting them with scissors or a knife as you go.
  • Fry, turning once, about 40 seconds per side or until golden then transfer to a towel lined plate. Dust with cinnamon sugar mixture while still hot.
  • Repeat #4 – 5 until you’ve finished frying the remaining dough.

Add a Holiday Twist: Create a chocolate dip for the churro bites using holiday spices!

Show us how you enjoy your favorite holiday-inspired Chameleon Cold-Brew lattes by tagging #ChameleonColdBrew on Instagram! Find more recipes using Chameleon Cold-Brew Coffee on our website.

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