Not exact matches
I added some
organic cocoa
powder and a little
instant coffee to bring out the chocolate flavor.
In a small bowl, mix the
instant coffee with the cocoa
powder and 2 tbsp of
organic (or raw) granulated sugar and set it aside.
1 cup
organic non-hydrogenated vegetable shortening 1 1/2 cups
powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon
instant espresso
powder (decaf is fine) 1 tablespoon brewed
coffee (decaf is fine)
Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to
organic cane sugar, added vanilla for flavor, then cool to use in this recipe), added additional 1/2 tsp baking
powder just for fun, Decaf
instant coffee, and Enjoy Life chocolate chunks.
325g dark chocolate (I use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut sugar 3 eggs 1 tsp baking
powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso
coffee (or 1Tbsp
instant coffee mixed with 1Tbsp cold water) 200g frozen
organic raspberries
instant coffee powder (
organic instant coffee is best but any brand will do) to the blender with the other ingredients.
For this recipe I'm sharing today, I also added decaf
instant (preferably
organic)
coffee and a pinch of Hershey's dark cocoa
powder.
3/4 cups coconut oil 1 cups honey 4 medium / large eggs at room temp 3/4 cup cocoa 1 tsp vanilla 1 1/2 cups almond meal / flour 1 tbsp baking
powder 1 tablespoon
instant coffee (THIS is an
organic fair - trade version) Pinch pink salt
For this recipe I'm sharing today, I also added decaf
instant (preferably
organic)
coffee and a pinch of Hershey's dark cocoa
powder.