I added 2 Tbsp flax seed meal and about 2
Tbsp chopped dark chocolate and I cut the total sugar / honey by about a third.
Not exact matches
-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2
tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2
dark chocolate, I used 70 % (90g)-- handful of
chopped almonds, optional
Optional: 2
tbsp hot
chocolate powder or
chopped dark chocolate, and a scoop of either vegan vanilla ice cream / whipped cream to top.
Chocolate Glaze 9 ounces dark chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
Chocolate Glaze 9 ounces
dark chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
chocolate, finely
chopped 1 cup heavy cream 1 1/2
tbsp light corn syrup 2 tsp vanilla extract
Cheesecake Brownies 1/2 cup butter 2 - oz
dark chocolate,
chopped 1 cup sugar 2 large eggs 1 tsp vanilla extract 2/3 cup flour 2
tbsp cocoa powder 1/4 tsp salt
10 fresh soft medjool - like dates, pitted 75 g 85 %
dark chocolate, coarsely
chopped 30 (about 25 g) raw almonds 3 organic egg whites 1
tbsp extra virgin coconut oil or organic butter, room temperature 200 g shredded coconut, unsweetened
bars)
dark chocolate,
chopped (saving a little to sprinkle on - top)- 1
Tbsp.
coconut oil, for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup pure maple syrup 3
tbsp hemp seeds 1
tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup
chopped unsweetened
dark chocolate, divided
2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1
Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz)
dark chocolate,
chopped into small chunks
1/3 cup and 1
tbsp flour 1/8 teaspoon baking soda 3
tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup
dark chocolate chips (I used a mix of
chopped chocolate and peanut butter chips) pinch of flaky sea salt, for garnishing
1/3 cup honey 1/2 cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup
dark cocoa powder 1/4 teaspoon baking soda pinch of salt 1 ounce unsweetened
chocolate,
chopped 2
tbsp cocoa nibs 1/3 cup
chopped hazelnuts
Ingredients: 175g plain flour 85g butter,
chopped into pieces 2
tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g butter, melted 50g plain flour 50g cocoa, plus extra to serve 50g macadamia nuts,
chopped 50g
dark chocolate,
chopped ice cream, whipped cream and
chocolate syrup (optional)
Triple Choc Brownie 12 maraschino cherries, seeds and stalks removed 30 ml maraschino cherry liquer 30 ml vodka 40g
dark chocolate, roughly
chopped 8 ice cubes 1/2
tbsp cocoa powder 250 ml full cream milk Whipped cream,
chocolate sprinkles and maraschino cherry with stalk to decorate Combine all ingredients except garnishes in a blender.
Brownie cakes 1 1/4 cups whole spelt flour 1/2 cup cacao powder 1 tsp fine sea salt 1/4 tsp baking powder 6
tbsp unrefined coconut oil 3 oz good quality
dark chocolate,
chopped 1 cup cane sugar 1 tsp pure vanilla extract 2 flax eggs 1 1/4 cups boiling water
2 cups (5 dl) fine spelt flour 1/2 cup + 2
tbsp (1,5 dl) wholemeal rye flour 4
tbsp cacao powder 6
tbsp (1 dl) whole hazelnuts 6
tbsp (1 dl) sunflower seeds 3
tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality
dark chocolate (at least 70 %), roughly
chopped... 2 cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3
tbsp (1/2 dl) maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
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
1/2 cup
dark brown sugar 1/2 cup butter or vegan butter 2
Tbsp corn syrup 2 1/2 cups non-contaminated oats 2/3 cup
chopped up dried apricots 1/4 cup
dark Gluten - Free
Chocolate chips (Enjoy Life brand is great) 1 tsp cinnamon 1/3 cup dried cranberries 2
Tbsp sliced almonds 1/3 cup shredded coconut
You will need: 3/4 Cup TigerNut Flour (divided into 1/2 cup and 1/4 cup amounts) 1
tbsp cacao nibs or
chopped dark chocolate 1
tbsp honey 1
tbsp coconut oil 1 tsp ghee Pinch of Real Salt In a small bowl, mix 1/2 cup of the TigerNut flour with 1
tbsp cacao nibs and honey.
Ingredients2 scoops
chocolate protein powder 1/2 cup fresh or frozen cherries, pitted 1/2 frozen, ripe banana1 heaped tbsp Well Naturally Rich Dark Chocolate, roughly chopped 3/4 cup coconut or almond milk 4 ice cubes1 tsp Natvia, or...
chocolate protein powder 1/2 cup fresh or frozen cherries, pitted 1/2 frozen, ripe banana1 heaped
tbsp Well Naturally Rich
Dark Chocolate, roughly chopped 3/4 cup coconut or almond milk 4 ice cubes1 tsp Natvia, or...
Chocolate, roughly
chopped 3/4 cup coconut or almond milk 4 ice cubes1 tsp Natvia, or... read more
2
tbsp flaxseed meal 2 eggs 2
tbsp sour cream (I like green valley organics the best) 1 strip of bacon already cooked and
chopped up 1 tsp of #lilyschocolate
dark chocolate chips (sweetened with stevia!)
Cooking Time: 12 minutes Serves: 9 Ingredients 3 1/3 cups Almond Flour 1 tsp Baking Soda 10
Tbsp (10oz) Kerrygold Salted Butter 2 tsp Pure Vanilla 1 Whole Egg 1 Egg Yolk 1 Cup Coconut Sugar 1 Cup
Dark Chocolate Chips, or 1
Dark Chocolate Bar (
chopped into pieces) 1/2 Chopped Pecans Preheat
chopped into pieces) 1/2
Chopped Pecans Preheat
Chopped Pecans Preheat Oven to
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened
chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tb
chocolate,
chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract
Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tb
Chocolate Topping: 5 ounces sugar - free
dark chocolate, chopped 1 tb
chocolate,
chopped 1
tbsp butter