Measure out 6 ounces of grass-fed, unsalted butter with a food scale in a microwave-safe bowl. Another option for measuring is to use sticks of grass-fed, unsalted butter. If you're using sticks of butter, use 1 full stick of butter and one 1/2 stick of butter to make 6 ounces.
Heat butter in microwave for approximately 30 seconds or until melted. Make sure not to over-heat butter in the microwave so it doesn't burn. Then pour melted butter into the blender cup.
Measure out 12 ounces of pure coconut oil using a food scale in a microwave-safe bowl.
Heat coconut oil in microwave for approximately 1 minute or until melted. Heat until coconut oil is most of the way melted. Be careful not to over-heat coconut oil in the microwave or it could burn and splatter. Then pour melted coconut oil into the blender with the melted butter.
Measure out and add 3 level tablespoons of unsweetened cocoa to the blender with coconut oil and butter.
Measure out and add 3 level teaspoons of cinnamon to the ingredients in blender. Optional ingredients are adding a dash of nutmeg or a dash of pumpkin pie spice to give the bulletproof style coffee pods a slightly different flavor.
Measure out and add 1 1/2 teaspoons of vanilla extract to the ingredients in blender.
Add 5 full droppers (approximately 5 teaspoons) of liquid stevia to blender. This can be modified depending on the sweetness you desire. For a sweeter pod, add all 5 droppers of stevia, for less sweeter taste, reduce the amount of stevia to 2 or 3 droppers (or teaspoons).
Blend all ingredients on a medium high setting until fully blended
Place silicone mini muffin pan on top of a cookie sheet for stability and pour blended bulletproof mixture into silicone mini muffin pan, filling each cup to the top. After filling half of the mini muffin silicone pan cups with the bulletproof mixture, blend the remaining amount of mixture again to make sure the ingredients in the blender haven't separated. Then pour the remaining mixture into the rest of the mini muffin silicone pan cups.
Place cookie sheet with the filled silicone mini muffin pan onto a shelf in the refrigerator for 45 minutes.
Remove cookie sheet with filled silicone mini muffin pan from refrigerator and push on the bottom of each mini muffin cup to pop out each bulletproof-style coffee pod. Store pods in a glass or plastic storage container with a lid in the refrigerator to prevent melting.
Place one bulletproof-style coffee pod into a brewed cup of coffee and blend with a small frother. Sweeten as desired.
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