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The Best Vegan Bulletproof Coffee

The Best Vegan Bulletproof Coffee | Well and Full

The best Vegan Bulletproof Coffee recipe, with a secret ingredient that knocks it out of the park! So flavorful and creamy!

very quick post today – I’m currently writing this from bed, out of commission from a terrible stomach bug. I’m hoping it’ll go away soon, because I have about 10,394,621,682 things to do right now. Yikes!


Today’s recipe is a spin-off of bulletproof coffee (essentially, coffee with butter and MCT oil in it). The whole point of bulletproof coffee is to get a boost of healthy fats in your morning drink, to help give you energy for your day ahead. But I decided to healthify and veganize this drink with coconut oil instead of butter. I also added my secret ingredient – almond butter – which gives it an extra boost of flavor and added creaminess. It’s a win-win! I hope you love this vegan bulletproof coffee, and that it fuels amazing things in your day!

The Best Vegan Bulletproof Coffee | Well and Full

The Best Vegan Bulletproof Coffee | Well and Full
5 from 5 votes
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The Best Vegan Bulletproof Coffee

This is the best vegan bulletproof coffee you'll ever have, thanks to a secret ingredient that makes it extra creamy and delicious.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Big Glass, 2 Small Glasses

Ingredients

  • 2 Cups Strongly Brewed Coffee
  • 1/2 - 1 Tbs Coconut Oil to taste, melted
  • 1-2 Tbs Natural Almond Butter
  • 1/2 Cup Almond Milk

Instructions

  1. In a blender, combine everything and blend on high until smooth and creamy.
  2. To serve iced, add ice to a glass and pour bulletproof coffee over. Enjoy!
  3. To serve hot, bring mixture to medium heat in a little pan. Right before it boils, remove from heat and pour into mugs. Enjoy!

The Best Vegan Bulletproof Coffee | Well and Full

28 Comments

  • Reply
    Karlie
    January 3, 2017 at 11:53 am

    Sarah, this sounds amazing! So creamy it can’t be bad. Sending you lots of good vibes, feel better!

    • Reply
      Sarah
      January 3, 2017 at 1:18 pm

      Thanks Karlie!! <3

  • Reply
    Ashley
    January 4, 2017 at 8:32 am

    Sarah, almond butter in bulletproof coffee?! This sounds amazing. I’ve been using just straight coconut oil and can’t wait to try your brilliant rendition.

    p.s. Stomach bugs are the worst of the worst. Hope you feel better soon—sending healing vibes! <3

    • Reply
      Sarah
      January 4, 2017 at 9:43 am

      Oooh yes you’ve got to try it with almond butter – it makes all the difference! :D And thanks girl :)

  • Reply
    Natalie | Feasting on Fruit
    January 4, 2017 at 12:57 pm

    I need to try this. Soon! I’ve made it with coconut oil before too, but almond butter sounds even more rich and delish :) Gah I hope you feel better soon so the productivity and getting stuff done can commence once again!

    • Reply
      Sarah
      January 5, 2017 at 9:22 am

      Thanks for the healing vibes, girl!! <3

  • Reply
    Louisa
    January 5, 2017 at 3:54 am

    This looks incredible! I’ll have to try it soon :)
    Hope you feel better!

    • Reply
      Sarah
      January 5, 2017 at 9:23 am

      Thanks, Louisa! <3

  • Reply
    Maya | Spice + Sprout
    January 5, 2017 at 8:16 pm

    This looks great, Sarah :) I often add tahini to my vegan bulletproof coffee, so I can imagine that almond butter would be amazing!

    • Reply
      Sarah
      January 6, 2017 at 10:18 am

      Oooh tahini sounds awesome too!! :D

  • Reply
    Agnes {Cashew Kitchen}
    January 7, 2017 at 5:16 am

    Perfect! I’ve actually been looking for a new way of drinking my coffee, as I unwillingly have to quit my beloved oat milk because of gluten reasons. And I really really don’t like cow’s milk in my coffee – yikes! Perhaps one should just practice drinking it black but I really think that makes the coffee taste SO sour. I definitely belong to the creamy, milky kind of coffee drinkers ;-) Once I pick up coffee again after a little break I will definitely try this!
    I hope you feel better from your stomach bug soon <3

    • Reply
      Sarah
      January 7, 2017 at 10:37 am

      Thanks so much Agnes! I hope you like this coffee – the almond butter makes it super creamy :)

  • Reply
    T. DIDDY
    February 14, 2017 at 8:58 am

    I made my vegan bulletproof coffee with 1/2 tbsp of almond butter and 1/2 tbsp of coconut butter with 1 tbsp of MCT oil.

    This was for 1 mug of coffee (maybe 12oz). Absolutely delicious. The coconut butter, as opposed to just coconut oil, really puts this recipe above and beyond.

    But I’m glad to see someone else was thoughtful enough to add some almond butter. Now excuse me as I continue to enjoy this cup of joe.

    • Reply
      Sarah
      February 14, 2017 at 10:07 am

      I love it when my readers make creative variations to my recipes – that’s what cooking is all about! It sounds like your coffee turned out amazing!! :D

  • Reply
    Sarah
    March 25, 2017 at 6:54 pm

    I have wanted to try bulletproof coffee for a while now, but I try to stay away from dairy. I saw your recipe recently, bookmarked it, and finally made time to try it this morning…it’s amazing! Thank you for the recipe! I used some leftover coconut milk that I had, but I think that it was a little too rich to drink frequently, and next time I’ll use almond milk like you suggested…but overall it was delicious!

    • Reply
      Sarah
      March 25, 2017 at 10:18 pm

      I’m so glad you liked the recipe, Sarah!! Coconut milk is a lot richer than almond milk, so I hope you’ll find the almond milk better :) Thanks so much for leaving a note!!

  • Reply
    Sisley
    September 28, 2017 at 9:02 pm


    I love the idea of adding almond butter – yum!!

    • Reply
      Sarah
      September 29, 2017 at 10:44 am

      It adds so much richness and creaminess! :) Thanks Sisley!

  • Reply
    Joanne
    November 4, 2017 at 2:07 pm


    Do you think it would work to make a large batch and just pour into my mug each morning? Or will it lose its effect because of the refrigerated oil? I want something really quick since I have minutes to spare each morning, but would love to make bulletproof coffee part of my day. Any tips would be appreciated! Thanks for the great recipe :)

    • Reply
      Sarah
      November 5, 2017 at 7:03 pm

      Hey Joanne! :) I’m not sure if refrigerating the coffee mixture would work, because I’d imagine the coconut oil might solidify in the cold? However I have not tested this myself… What I would recommend is making a double batch to start and putting half in the fridge as a “test”. If the mixture has not separated, I’d say it’s good to go!! :)

  • Reply
    Daniel
    December 25, 2017 at 7:47 pm

    Are you replacing the ghee from the original recipe with almond butter and keeping the mct oil. I’m recently vegan and don’t want to give up my morning BP coffees.
    Please advise…
    Cheers,
    Daniel

    • Reply
      Sarah
      December 25, 2017 at 7:59 pm

      Hi Daniel, thanks for writing! I would highly recommend keeping the almond butter in this recipe, because it adds a beautiful creaminess, and helps emulsify the drink. If you’re allergic to nuts, an unsalted sunflower seed butter would work great too, or tahini! Feel free to replace the coconut oil with MCT oil; however, I haven’t tested the combination and can’t guarantee results! Best of luck :)

  • Reply
    Bethanie
    April 5, 2018 at 1:32 pm


    This is absolutely DELICIOUS and has become my go-to breakfast for the last couple of months. Have experimented with different ingredients if I’m out of something; roasted peanut butter and a sprinkle of cinnamon or coccoa powder is a fave too. Thank you for inspiring

    • Reply
      Sarah
      April 5, 2018 at 4:05 pm

      Hi Bethanie, I’m so glad to hear you liked the recipe, and that you’ve been experimenting with different flavors! Peanut butter and cinnamon sounds like it rocks :)

  • Reply
    Su
    December 16, 2018 at 9:16 am


    I just tried this, and I must say its freaking amazing!!! I’m going to try and figure out how to melt the almond butter down without blending, it was a little too much foam for me. But, once I spooned that off I haven’t tasted anything better. Thanks girl!

    • Reply
      Sarah
      December 16, 2018 at 12:54 pm

      Hi Su, I’m so glad to hear you liked this recipe!! I definitely think melting the almond butter (about 30 seconds in the microwave should do it) and stirring it into the coffee will result in less foam :)

  • Reply
    Debra Daniel
    December 24, 2018 at 2:05 am


    Hey,

    Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? this will be perfect or not give me some suggestion

    Thanks
    Debra

    • Reply
      Sarah
      December 24, 2018 at 9:36 am

      Hi Debra, thanks for writing! Saffron is a really strong flavor and I wouldn’t recommend using it in a coffee recipe.

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