You could also mix 6 Tablespoons of sugar and 2
Tablespoons of cocoa powder for a nearly identical coating.
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened
cocoa powder 2
tablespoons coconut oil — melted 1
tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened
cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
Note: If your bunch
of kale seems to be extra-large, add an extra
tablespoon of coconut oil and
cocoa powder to make sure you can coat all the leaves (or do it anyway
for extra chocolate kale chips!).
Substitutions that worked fine: I didn't have espresso
powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee
for liquid); also I didn't have an ounce
of unsweetened chocolate, used unsweetened
cocoa powder (3
Tablespoons) and an extra
tablespoon of butter.
For Double Chocolate Oatmeal Pancakes Mix 1
tablespoon of sugar with 1 - 2 teaspoons
cocoa powder.
2 cups unsweetened almond milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2
tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water
for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1
tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2
tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water
for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional -LSB-...]
I made this sauce as directed It was good but I could still get that
Cocoa taste I mulled on it
for a bit took it out if the fridge put it in a sauce pan and added the following 1
tablespoon unsalted butter 1
tablespoon light corn syrup and the other 2 ounces
of a 4 ounce giradelle bittersweet bar
of chocolate I let it melt and kept it stirred it is FANTASTIC The
cocoa powder taste is gone the consistency is perfect Love it Thank you
Sometimes I put a
tablespoon of cocoa powder (pure)- very good
for you and the items above act as the sweetner.
For the Cookies: Recipe adapted from Food52: 1/2 cup unsalted butter, room temp 3/4 cup sugar 3 eggs Zest
of an orange (I did 3 tangerines) 1 teaspoon vanilla extract 2 teaspoon Grand Marnier (orange liqueur) 1 cup flour 2
tablespoons cocoa powder 1/2 teaspoon baking
powder 3 ounces semisweet chocolate Pinch
of salt
Add 4
tablespoons (20 g)
of the
cocoa powder to the coconut, and with a hand mixer (or in the bowl
of a stand mixer fitted with the whisk attachment), whip on high speed
for about 2 minutes, or until light and fluffy and nearly doubled in volume.
I notice it calls
for 2
tablespoons of cocoa powder.
Ingredients 10 - 12 dates 1 cup
of drinking water 2
tablespoons of cocoa powder or cacao
powder Preparation Soak your dates in the water
for about an hour.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso
powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2
tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened
cocoa powder 2 teaspoons
of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream,
for topping Shaved bittersweet chocolate,
for topping Directions
From Smitten Kitchen Makes 25 to 30 sandwich cookies
For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process
cocoa 1 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2
tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg
For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle
of the oven.
125g Chocolate Digestive biscuits 45g unsalted butter, melted 50g double cream 300g soft cheese 1 1/2
tablespoons cocoa powder 1 medium egg 40g golden caster sugar 1
tablespoon of fresh orange juice plain chocolate grated
for decoration Pre-heat your oven to 180 °C / 160 °C fan / gas 4.
Chocolate Coconut Cupcakes — In addition to the ingredients
for a boxed cake mix toss in a
tablespoon of cocoa powder and a tsp
of vanilla.
3/4 cup light spelt flour 1/4 cup raw cacao
powder (or unsweetened
cocoa) 1
tablespoon arrowroot
powder 1/4 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon fine sea salt pinch
of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3
tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate,
for topping coconut ribbons,
for topping
2
tablespoons honey (
for a very bittersweet, intense chocolate mousse, use only 1
tablespoon) 4 ounces
of 100 % chocolate 3
tablespoons water 1
tablespoon cocoa 1/2 teaspoon espresso
powder (optional) 2 pasteurized eggs or eggs that you feel you can safely eat raw.
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1
tablespoon of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom
for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down
for a few hours 2
tablespoons of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1
tablespoon of dried edible rose petals METHOD
I used honey because I didn't have coconut sugar and the
cocoa powder flavor was a bit strong
for me so I added a couple
tablespoons of stevia and they turned out great!
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2
tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest
of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them
for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it
for cocoa powder but make sure you add some (appr.
2 cups coffee ice cream 1/2
tablespoon Dutch - processed
cocoa powder Pinch
of cinnamon 1/3 cup cold coffee 1/4 cup milk Whipped cream,
for garnish Melted chocolate,
for garnish
* You can not let Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup
of cocoa powder to your taste liking * You can store these in an airtight container
for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8
tablespoons would probably be too oily.
This recipe is written
for a salted caramel latte but it can easily be made in to a salted caramel mocha with the addition
of up to a
Tablespoon of cocoa powder.
For deliciously simple energy balls combine the following in a small bowl: two
tablespoons of tahini, one
tablespoon of honey, two
tablespoons of raw or non-Dutched
cocoa powder, a quarter cup
of almond flour, and a quarter teaspoon each fresh grated ginger and ground cinnamon.
1/2 -1 cup almond milk (use less
for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1
tablespoon cacao
powder or unsweetened
cocoa powder 1
tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead
of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein
powder (optional) Pinch
of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs
for an extra decadent smoothie
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1
tablespoon of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom
for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down
for a few hours 2
tablespoons of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1
tablespoon of dried edible rose petals METHOD
I'd go
for 1/4 -1 / 3 cup almond flour or 2 - 3
tablespoons coconut flour instead
of the 1/4 cup
cocoa powder.
Preparation time: 5 minutes Chill: 20 min Ingredients
for 2 people: 4 - 5 ripe bananas 3
tablespoons of ground flax seeds 2
tablespoons of extra-virgin coconut oil 3
tablespoons of cocoa powder 2
tablespoons of honey Methods / steps: 1.
Ingredients
for a round cake
of 10» (26 cm) in diameter — Dough: 1 1/2 cups
of carob
powder 2 cups
of coconut flour 1/2 cup
of cocoa powder pinch
of salt 1/2 cup
of honey 1/2 — 2/3 cup
of water Cream: 2 ripe bananas 2
tablespoons of extra-virgin coconut oil 3
tablespoons of coconut flour 1/2 teaspoon
of vanilla 2 teaspoons
of cocoa powder Methods / steps — Dough: 1...
Raw Chocolate Ice Cream Recipe Preparation time: 5 minutes Freeze: 3 hours or overnight Ingredients
for 2 people: 4 — 8 ripe bananas (depends on how much ice - cream you can eat) 2 - 3
tablespoons of cocoa powder Methods / steps — 1.
Chocolate Coconut Cupcakes — In addition to the ingredients
for a boxed cake mix toss in a
tablespoon of cocoa powder and a tsp
of vanilla.
For the Chocolate Icing: 1 1/2 cups powedered sugar 4
tablespoons unsweetened
cocoa powder pinch
of salt 3 to 4
tablespoons milk 1 teaspoon pure vanilla extract
All you do is take 2
tablespoons of arrowroot, and mix in your
cocoa powder until you have a shade that will work
for your skin.
Chocolate Coconut Cupcakes — In addition to the ingredients
for a boxed cake mix toss in a
tablespoon of cocoa powder and a tsp
of vanilla.