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Mid-Day Cold Brew Pick Me Up

Looking for a snack or treat to pair with your afternoon pick me up cold brew? Try our favorite Chameleon Cold-Brew recipes for a quick bite!

Mocha Coconut Almond Bites

Fuel your mid-day pick me up with Chameleon Cold-Brew snacks and coffee!
Mocha Coconut Almond Bites made with Chameleon Cold-Brew Mocha Coffee Concentrate

Ingredients

Layer 1

  • 3/4 cup coconut butter
  • 1 tablespoon maple syrup

Layer 2

Top with

  • Flaky Sea Salt
  • Cacao Nibs

 

Instructions

  • Melt coconut butter and stir in maple syrup.​
  • Evenly distribute and press mixture into a silicone mini muffin tray (or lined mini muffin tray). ​
  • Stir together Layer 2 ingredients then evenly distribute and press on top of Layer 1. ​
  • Sprinkle with sea salt and cacao nibs and freeze 30+ minutes.​
  • Remove from tray and store in a bag in the freezer.​
  • Let sit at room temperature about 3 minutes before eating.

 

Bite Sized Churros

Fuel your mid-day pick me up with Chameleon Cold-Brew snacks and coffee!
Bite Sized Churros made with Chameleon Cold-Brew Ready to Enjoy Mexican Coffee

Ingredients

Churro Toppings

  • 1/4 cup sugar
  • 2 tsp cinnamon

 

Instructions

  • 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.

 

Dark Chocolate Adaptogen Truffles

Fuel your mid-day pick me up with Chameleon Cold-Brew snacks and coffee!
Dark Chocolate Adaptogen Truffles made with Chameleon Cold-Brew Ready to Enjoy Mexican Coffee

Ingredients

Toppings:

  • cacao powder for rolling
  • raspberry powder
  • cacao
  • chopped almonds
  • coconut

 

Instructions

  • Melt chocolate with coconut milk and Chameleon Cold-Brew.
  • Stir in remaining ingredients and refrigerate 2 hours until set but still formable.
  • Coat hands with cacao and roll into 1” balls, placing on a parchment lined baking sheet.
  • Refrigerate 10-15 minutes then roll in additional toppings if you wish!

 

Pecan Toffee Coffee Popcorn

Ingredients

 

Instructions

  • 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.

 

Cold Brew Coffee Puppy Chow

Fuel your mid-day pick me up with Chameleon Cold-Brew snacks and coffee!
Cold Brew Puppy Chow made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients

 

Instructions

  • 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.

Show us how you are snacking and staying caffeinated throughout your day by tagging @ChameleonColdBrew on Instagram!

Author: Emma Hughes

Published on 03/20/2019