Sentences with phrase «tbsp cacao butter»

1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)

Not exact matches

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut

PB & J + Greens 1 Smoothie Starter 1 tbsp Peanut Butter 1/4 cup Raspberries 1 cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4 cup Blueberries 1/4 cup Strawberries 1 cup Apple Juice Caffeinated Cacao 1 Smoothie Starter 1 tbsp Cacao Powder 1 cup Coconut Milk

4 tbsp hemp protein powder One medium banana 1 tbsp peanut butter 1/2 cup water 1/2 cup coconut milk 1 tbsp cacao powder 4 - 5 ice cubes

It's supposed to be 3 tbsp of cocoa butter (or cacao butter).

INGREDIENTS 1/2 cup cacao powder 1 cup maple syrup 1 tbsp coconut butter 4 cups almond milk 1 ounce bourbon (optional)

2 tbsp nut butter 2 tbsp sunflower or pumpkin seeds 1 tbsp maca powder Chopped nuts or seeds (topping) Cacao nibs (topping)

Once the cacao butter has melted add 6 tbsp cacao powder and sweeten with 3 - 4 tbsp your sweetener or choice (Sweet Freedom, agave syrup, honey or maple syrup) and add the vanilla and cayenne pepper.

100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and add a little more if required) 1/2 tsp vanilla bean extract

50 g CHOC Chick Raw Cacao Butter 25 g popping corn 5 tbsp CHOC Chick Sweet Freedom or honey 3 tbsp CHOC Chick Raw Cacao Powder 2 tbsp cooking oil (coconut oil is good but use whatever you have) 1 teaspoon vanilla bean extract (optional) 1 tsp vanilla bean extract (optional)

Ingredients: 1 cup tahini (I use this kind) 1 cup grass fed butter or ghee 1/4 cup cacao 1 tbsp turmeric 1/2 tbsp cinnamon 1/2 tbsp maca 1/2 tbsp honey 1 tsp vanilla 1/8 tsp cayenne

Peanut Butter Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp...

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

50 g (1/2 a cup) coconut flour 60 ml (1/4 of a cup) maple syrup 3 tbsp cashew nut butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp vbutter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp vButter melte 1 tsp vanilla

100 g CHOC Chick Raw Cacao Butter 5 - 6 tbsp CHOC Chick Raw Cacao Powder 6 tbsp for a darker taste 3 - 4 tbsp CHOC Chick Sweet Freedom or other fruit syrup walnut pieces soaked in whiskey

50 g CHOC Chick Raw Cacao Butter 3 - 4 tbsp CHOC Chick Raw Cacao Powder 2 - 3 tbsp CHOC Chick Sweet Freedom or maple syrup / date syrup 100 g dried mango 75g g soft dried apricots

120 g biscuits 100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 2 - 3 tbsp CHOC Chick Sweet Freedom or maple syrup 500 g cream cheese such as marscapone 50 g icing sugar 40 g approx of fresh mint with stalks removed (see notes)

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken into small pieces 1 - 2 cocoa beans bashed up into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger chopped as fine or chunky as you like (optional)

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 tbsp maple syrup or CHOC Chick Sweet Freedom 50 g cashews 3 tbsp maple syrup 2 tbsp water 1 tsp peppermint extract 1 tsp vanilla extract pinch salt

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 5 tbsp CHOC Chick Sweet Freedom or maple syrup / date syrup

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp CHOC Chick Sweet Freedom or agave syrup or honey (to taste) 1 tsp vanilla bean extract or other essences such as orange or peppermint (optional)

3/4 cup CHOC Chick Raw Cacao Powder 3/4 cup CHOC Chick Raw Cacao Butter 3 1/2 tbsp Baileys Liqueur (Use Besos De Oro to make vegan - friendly) 4 - 5 tbsp CHOC Chick Sweet Freedom or maple syrup

300 g ground almonds 1/4 cup orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg

cacao powder 1 Tbsp coconut butter 2 tsp.

1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt

2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt

1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)

1 ripe banana 1 tbsp cacao powder 1 tbsp peanut butter 400 ml plant - based milk + 1 tbsp chia seeds Handful of almonds

Ingredients for the Simple Raw CHOC Recipe 100g CHOC Chick Organic Raw Cacao Butter 6 tbsp CHOC Chick Organic Raw Cacao Powsder 3 - 5 tbsp Sweet Freedom or Agave or Coconut nectar

100 g CHOC Chick Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliaButter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliabutter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliabutter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantly!)

180 ml egg whites 100 ml almond milk 1 tbsp coconut flour 2 sachets of chocolate missfits 1 tsp baking powder Sweetener (to taste if required) Optional fillings: cacao nibs, berries, superfood powder or nut butter

Serves 9 1 Cup Almond Milk (unsweetened) 1/3 Cup Peanut Butter 1 tsp Cinnamon 1 TBSP Stevia Powder 1 Small Ripe Banana 2 Cups Puffed Wheat 1/4 Cup Old Fashioned Oats 2 Scoops Chocolate Protein Powder 1/4 Cup Almond Meal 1/2 Cup Cacao Nibs (unsweetened) 1/4 Cup Chopped Dates

Homemade mini easter eggs Easter egg mould Cooking brush 100g coconut oil (I use the natural empire coconut oil) 3 tbsp agrave nectar 70g cacao powder 1 tsp peanut butter (optional) Caramel Sauce Recipe inspired from The Almond Eater

1/2 c. raw cacao butter, roughly chopped 1 tbsp.

200 g CHOC Chick cacao butter 60 g CHOC Chick cacao powder (12 tablespoons) 200 g coconut cream 6 tbsp agave syrup, fruit syrup or maple syrup (sweeten to taste) 1 vanilla pod

3 tbsp Peanut Butter 1/2 tbsp CHOC Chick Cacao Powder 1/2 tbsp Tamari 1 tsp CHOC Chick Cacao Butter, Melted 1/4 tsp Miso Paste 1 tsp Maple Syrup Half a lime, Juiced 1 - 2 tbsp Water Chilli Flakes to taste

150 g Cashew nuts 80 g Oats 4 Medjool dates, pitted 1 CHOC Chick cacao butter bean, melted 1 tbsp Water 1 tsp Vanilla

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Butter 3 - 4 tbsp Fruit Syrup or other natural syrup / sweetener (to taste) 1 pinch Rock salt (optional)

150 g Almonds 6 Medjool dates 2 tbsp Oats 1 tbsp CHOC Chick cacao butter (8 beans), melted 2 tbsp CHOC Chick cacao powder

1 x 400 ml tin of coconut milk - but only use the fat from the top 4 tbsp CHOC Chick cacao powder 3 tbsp Fruit syrup 28 g CHOC Chick cacao butter (20 beans), melted

4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey Pinch sea salt 1 tbsp vanilla extract Extra cherries for topping

Peanut butter & banana layer 5 tbsp pure peanut butter 1 and a half ripe banana cacao nibs for topping

Chocolate Mousse 2 ripe avocado 10 Tbsp raw cacao powder 8 medjool dates 2 Tbsp smooth peanut butter (or nut butter of choice) 1/4 tsp pink Himalayan salt 1/4 cup coconut oil

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

- Paleo Pro Protein powder Ancient Cacao -1 cup unsweetened almond milk -1 frozen banana -1 tbsp almond butter -1 tbsp flaxseeds - topped with unsweetened coconut shreds • • • • • • • • • #paleopro #paleoproproducts #paleoprotein #protein #health #nutrition #paleolife #smoothie #paleolifestyle #foodie #tasty #blueberries #recipe #paleorecipes #paleorecipe

1/2 scoop rice protein 1 scoop pea protein 1 tsp maca 1 tbsp cacao 1 tbsp smooth peanut butter Ice and almond milk to taste

1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)