If using homemade chocolate recipe, combine 1/4 cup melted coconut oil, 1/4 cup cocoa, and 2
tbsp of coconut nectar until smooth, following the same directions as noted above.
Not exact matches
I used 2
Tbsp cup
coconut nectar instead
of honey and I added a touch
of vanilla.
* Optional: 1
Tbsp coconut nectar, melted, whisked w / 1/2
Tbsp cacao & a pinch
of ceylon cinnamon to create dark chocolate crackly topping.
Add 1
Tbsp of raw cacao powder to a mug, pour in 1c
of warmed plant - based milk, and add 1 - 2 tsp
of natural organic unprocessed sweetener such as yacon syrup, agave syrup,
coconut nectar,
coconut sugar, or maple syrup.
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive oil 3
Tbsp apple cider vinegar or white balsamic vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener
of your choice, such as
coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
6
Tbsp dry adzuki beans or a can
of Eden brand cooked unsweetened aduki beans, drained Pinch salt 2
Tbsp coconut nectar or other liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts, cooked and peeled (optional) 2 tsp agar - agar powder 4
Tbsp erythritol, xylitol or
coconut sugar
-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix
of all three — 1 cup extra — dried fruit,
coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4
tbsp coconut oil — 2
tbsp sweetener — honey, maple, date
nectar
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2
Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened
coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3
Tbsp liquid sweetener
of your choice, such as raw
coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened
coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener
of your choice, such as raw
coconut nectar, raw honey or maple syrup 1 1/2
Tbsp ground cinnamon 1/2
Tbsp ground nutmeg 1/2
Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2 cup persimmon, peeled and diced 1
Tbsp shredded
coconut 1/2 cup rolled oats 1/2 cup almond milk (or other milk
of your choice) 1 1/2
Tbsp agave
nectar or honey See more... Continue Reading →
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)
Ingredients 4 organic eggs 2 tsp
of vanilla extract 2 tsp
of cinnamon 175g
of peanut butter 120g Groovy food agave
nectar 3
tbsp Sukrin
coconut flour 2 tsp baking soda 200g
of 80 % dark chocolate chips.
OMG... Just checking I did it from memory and was a bit off, but one orange peeled frozen, three bananas pelled frozen, three
tbsp cacao powder, one half
tbsp of orange extract, ice cubes and hemp milk (I used
coconut milk cuz there are so few options) but d $ # @ it was bitter and no matter how much agave
nectar I added, it wouldn't get any better.
Put on a baking tray with half the vanilla seeds and the empty vanilla pod (bean), 1
tbsp of honey or
coconut nectar and the zest and juice
of half an orange.
For vanilla cashew «yogurt»: 1 x recipe cashew cream (recipe follows) 1/2 vanilla pod (bean), cut in half lengthways and seeds scraped out Finely grated zest and 4 tsp juice
of 1/2 lemon 2
tbsp (40 g) raw clear honey or blonde
coconut nectar 1 1/2 tsp vanilla extract
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves
of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2
tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1
tbsp rice vinegar 2 tsp agave
nectar 1
tbsp tamari soy sauce little scoop
of extra virgin
coconut oil (optional, but I love the
coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil
Raspberry layer 2 c raspberries, defrosted 4
tbsp chia seeds 1
tbsp liquid sweetener (brown rice syrup &
coconut nectar work great here) 1/2 tsp vanilla extract Juice
of 1/2 a lemon 4
tbsp freeze dried raspberries - optional
You will need the following ingredients: 1
Tbsp coconut oil 1
Tbsp agave
nectar or brown rice syrup (for thicker consistency) 1/4 tsp vanilla extract Pinch
of Stevia 2
Tbsp raw, organic coco powder
1/2 cup soaked raw Cashews 1/2 cup
Coconut Butter, softened 2
Tbsp Coconut Oil, softened 1
Tbsp Coconut Nectar 1/2
Tbsp Vanilla 10 drops liquid Stevia Pinch
of sea salt 1 - 2
Tbsp water, as needed
1 3/4 cup
Coconut Flour 1/4 cup
Coconut Crystals 1/4 cup Water 1
Tbsp Coconut Nectar 1
Tbsp Vanilla 1 tsp Cinnamon Pinch
of Sea Salt
In the same pan, remove the water and melt
coconut butter, milk,
nectar, and 2
tbsp of coconut oil until fully combined.