Flavor Variations: Add 1/2 cup strawberries for strawberry almond milk, 1 - 2
TBSP cocoa powder for chocolate almond milk, or any other flavor you can imagine!
Not exact matches
1 tablespoon coconut oil 1/8 cup
cocoa powder 1/4 cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond milk (or coconut, hemp, or rice milk) 1/2
tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
Notes: The original recipe called
for 1 - 1.5 cups medjool dates and 4 - 6
tbsp cocoa powder.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2
tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup
cocoa powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
i used 3
Tbsp of
cocoa powder in the cookies, as called
for, and they weren't peanut butter - colored, as shown — they were definitely chocolate peanut butter cookies.
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra
for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 %
cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking
powder 3
tbsp Greek yoghurt.
Dark Chocolate Hotcakes Ingredients:
For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup
cocoa powder 1/2 cup sugar 2
tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk Directions: In a microwave safe bowl, melt butter.
Let's start baking... Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients:
For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1
tbsp of granulate sugar 1/2 tsp cinnamon 6
tbsp unsalted butter, melted
For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup
cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directions: 1.
For cocoa short crust pastry: 100 grams cold butter cut into cubes 50 grams sugar
powder 10 grams
cocoa powder 150 grams all - purpose flour 1 egg yolk 1 - 2
tbsp.
For the healthy chocolate drizzle mix 2 tsp unsweetened
cocoa powder, 1
TBSP unsweetened almond milk, and 1 - 2 stevia packets.
For the chocolate cupcakes: 1-2/3 cups all purpose flour 3/4 cups unsweetened
cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup sour cream 2
tbsp milk 1 tsp vanilla extract 8
tbsp unsalted butter, at room temperature 1-1/2 cups granulated sugar 2 large eggs
I made this
for breakfast, and after popping it out of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (1/2 banana + 1
TBSP unsweetened
cocoa powder + 1/8 tsp vanilla extract + drizzle of maple syrup) on the first and second layer of the cake.
And
for the last ice cream, chocolate, blend the last of the frozen bananas, the
cocoa powder and melted chocolate, 1
tbsp of honey and 1
tbsp of coconut cream.
For the Cake 1 cup stout 1 cup, 2 sticks unsalted butter — cut into pieces 3/4 cup Dutch
cocoa powder 2 cups flour 1 3/4 cups granulated sugar 1/2
tbsp.
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2
tbsp ground flax seed 1/4 c
cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
For every 1 cup maida remove 3
tbsp flour and add equal amount of
cocoa powder.
I also added a
tbsp of
cocoa powder and it tastes like a chocolate chai latte... mmm... And
for for those with nut / coconut allergies, I mostly don't make this recipe including the nut / coconut butter (
for the most part because I never have them in my house as I have either finished them off or am too lazy to go to the store...) and it still turns out great: P
Ingredients
for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein
powder 1
tbsp peanut butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3
tbsp ground almonds 2
tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2
tbsp coconut flour 10 drops toffee flavdrops (optional)
10 oz pitted medjool dates (approximately 1 cup, condensed) 1/2 cup almonds 1
tbsp cocoa powder 1 tsp cinnamon pinch of sea salt 2 oz almond paste (canned or use recipe below)
cocoa powder, coconut & ground pistachios,
for rolling
for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2
Tbsp all - purpose flour 1/4 cups + 2
Tbsp natural unsweetened
cocoa powder, sifted if needed 3/4 tsp baking
powder 3/4 tsp baking soda 1/2 tsp espresso
powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
Pin It 14 very large cookies Ingredients
for cookies: 400g flour 1 tsp bicarbonate of soda 2
tbsp homemade gingerbread spice mix 2
tbsp cinnamon 1 tsp ground anise 1
tbsp dark
cocoa powder 1/4 tsp salt 100g icing sugar... Continue Reading →
2.7 oz (80 g) dark chocolate 5
Tbsp (76 g) unsalted butter 4 eggs, separated 2/3 cup (80 g) coconut sugar (or other natural sugar) 1/2 cup (50 g) hazelnut meal (or bleached hazelnuts ground in a food processor) 1/3 cup (30 g) unsweetened
cocoa powder 2
Tbsp brandy or rum (optional)
Powdered sugar
for topping
1
tbsp unsweetened
cocoa powder, plus additional
cocoa powder for garnish (I like the dutch processed, which is a little milder tasting than regular, more bitter,
cocoa powder)
10 dates (soaked in warm water
for a few minutes, pitted) 1
tbsp cocoa powder 1
tbsp of almond butter 1 tsp of coconut milk 1/4 tsp of lacuma
powder (optional) a pinch of salt
2
tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2
tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup
cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple
for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
Pin It Ingredients:
For 18 cm cake
For the cake sponge: 1 egg 200 g liquid honey 180 g coconut oil, room temperature 200 g flour 1 tsp baking soda 1
tbsp unsweetened, raw
cocoa powder small pinch of salt... Continue Reading →
1 cup quick cooking oats (see note) 1 3/4 c milk 1/8 tsp salt 1 1/2
tbsp cocoa powder 2
tbsp sugar or sweetener of choice 1/2 tsp vanilla extract 1 handful mini marshmallows 2
tbsp chocolate syrup 1 graham cracker, crushed warm milk,
for serving
Ingredients: Cake 250g unsalted butter, plus extra
for greasing 200g dark chocolate 1
tbsp espresso
powder 100 ml whole milk 250g self - raising flour 40g
cocoa powder 250g caster sugar 4 large free - range eggs, lightly beaten 1 tsp vanilla extract 150 ml sour cream
You can make your own baker's chocolate by using 3
tbsp of unsweetened
cocoa powder + 1
tbsp of fat (butter, coconut oil...)
for every ounce of baker's chocolate required.
I substituted 1
TBSP of chocolate protein
powder for the
cocoa powder and stirred in a few pieces of dark chocolate.
PMS Bites (makes 6 bites) 6 dates, soaked in warm water
for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or
cocoa powder 1 heaping
tbsp of almond butter (or nut butter of your choice) a pinch of sea salt cacao nibs
for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc
for the chocolate cupcakes: 4-1/2
tbsp unsweetened
cocoa powder 3/4 cups cake flour 1/4 tsp salt 1/2 tsp baking soda 1/8 tsp baking
powder 1/4 cup unsalted butter, at room temperature 3/4 cups sugar 1 egg, at room temperature 1/4 cup brewed coffee 1/4 cup whole milk
For black garlic dressing: 1 3/4 oz (50 g) peeled black garlic cloves 1 1/2 tsp rose harissa (or regular harissa) 1 tsp pomegranate molasses 2 1/2
tbsp lemon juice 1/4 tsp Urfa chili flakes (or a pinch of regular dried chili flakes) 1/2 tsp
cocoa powder 3 1/2
tbsp olive oil
100g rice flour 50g tapioca flour 35g cornflour 150g organic raw sugar or coconut sugar 50g dutch process
cocoa powder 1/4 tsp salt 1 1/2 tsp baking
powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1
Tbsp water icing sugar or cornflour
for dusting (optional)
130g rice flour 50g tapioca flour 35g cornflour 150g rice syrup 50g dutch process
cocoa powder 1/4 tsp salt 1 1/2 tsp baking
powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1
Tbsp water icing sugar or cornflour
for dusting (optional)
For crust: 2 cups (320 g) pitted dried dates 1/2 cup (75 g) whole raw almonds 1/4 cup (15 g)
cocoa powder 1
tbsp (15 mL) virgin coconut oil, melted if solid
70 per cent
cocoa solids), finely chopped
for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso
powder 3/4 cup unsweetened
cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6
tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1
tbsp edible rose petals 1
tbsp chopped pistachios 1 x 8 - inch round springform cake pan
for the frosting: 1/4 cup cold water 5
tbsp coconut butter (this is not the same as oil) 1/4 cup dark brown sugar 1 1/2 tsp instant espresso 1 1/2
tbsp unsweetened
cocoa powder 6 oz bittersweet chocolate (preferably min.
1/3 cup almond meal 1
tbsp buckwheat flour 1/2 tsp baking
powder 2
tbsp cocoa powder or raw
cocoa 2 - 3 tsp brown sugar 1/4 tsp vanilla paste or
powder Tiny pinch salt 2 tsp milk (use non-dairy milk
for vegan option) 1 tsp coconut oil, melted 1 tsp full - fat youghurt or aquafaba (
for vegan option)
1
tbsp carob or
cocoa powder 1
tbsp mesquite (if no mesquite use: 1.5
tbsp carob
powder and 1.5
tbsp hemp protein
powder) 1
tbsp hemp protein
powder (I used Hemp Pro 70) 1
tbsp psyllium husk (check out the original version
for options with flax and chia as substitutes) 1/4 tsp baking soda sweetener to taste (none
for me) 1/4 tsp peppermint extract 3
tbsp water
1 cup raw cashews (soaked
for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2
tbsp chia seeds 6 small dates 1/4 cup
cocoa paste (or
cocoa butter) 2
tbsp cocoa (or 4 if using
cocoa butter) 1/3 — 1/2 cup agave syrup vanilla
powder, pinch of salt 1
tbsp fresh lemon juice
1 cup cashew nuts, raw and soaked in water
for at least 3 hours 2/3 cup water 4
tbsp agave nectar 1 tsp espresso
powder 1 tsp lemon juice 1/2 tsp vanilla
powder 1/3 cup
cocoa butter, melted pinch of salt 4
tbsp cocoa powder
Ingredients: 7
tbsps unsalted butter, room temperature, plus more
for greasing pan 1
tbsps cocoa powder 1 cup hazelnuts 3 ounces chocolate, broken into pieces 6 large eggs, separated 1/4 tsp sea salt 13 ounces Nutella chocolate hazelnut spread 2
tbsps espresso
Powdered Sugar,
for dusting Sweetened whipped cream (optional) Ice cream (optional)
For the brownies: 14
tbsp unsalted butter 6 oz bittersweet or semi-sweet chocolate, coarsely chopped 1 cup dark unsweetened
cocoa powder 2 cups granulated sugar 6 oz cream cheese, softened and cut into 1/2 - inch cubes 6 large eggs 2 tsp pure vanilla extract 1/2 tsp salt 1 cup all - purpose flour
Sifted 250g flour (half wholemeal, half white) into a bowl together with 1 tsp baking
powder, 1/2 tsp maca
powder (
for a mini health kick) and 1
tbsp cocoa powder.
You can try my «basic» keto pancakes instead - just add
cocoa powder (2 - 4
tbsp) and use less almond flour or coconut flour if the dough too thick: Basic Keto Pancakes Or try this recipe (chocolate waffles but should work
for pancakes too): Double Chocolate Keto Waffles I hope this helps
Note: soak
for a few hours in warm water, or cover with boiling water and soak 15 - 20 minutes if you don't care
for the recipe to remain raw) 3/4 cup
cocoa powder 1/4 cup maple syrup 1
TBSP lemon juice pinch of salt 1
TBSP vanilla extract ⅛ tsp... Read More»
What you'll need» 500g walnuts» 2 heaped
tbsp cacao or
cocoa powder» 1/2 tsp cinnamon
powder» 1/4 tsp salt» 20 pitted fresh dates» 1 orange (zest and juice)» 1 tsp vanilla extract or 1/2 tsp of paste» 3
tbsp Healthy Chef Protein (organic chocolate + maca or chocolate WPI)» 2 cups coconut, flaked
for rolling
You can make your own baker's chocolate by using 3
tbsp of unsweetened
cocoa powder + 1
tbsp of fat (butter, coconut oil...)
for every ounce of baker's chocolate required.
1/4 cup or a bit more
for thicker pudding) in that (I use potato starch) and I add raw sugar (1 - 2
Tbsp) and 3
Tbsp of
cocoa powder if you want chocolate.