Sentences with phrase «use organic dark chocolate»

Not exact matches

An alternative that my mom use to make was to buy organic hazelnut spread and melt dark chocolate in it and it was really good too!

If you make sure to use organic / healthy dark chocolate chips with minimal added sugar, and substitute dates for the honey (adding the dates to be pulsed before the almonds on their own, otherwise they might not get smooth enough), then you could consider this recipe to be ENTIRELY healthy and sin - free.

* 4 unwaxed oranges (I used Cara Cara) * 4 cups water * 3 1/4 cups sugar (I used organic) * additional sugar, for dredging (optional) * melted dark chocolate, preferably organic and fair - trade (optional)

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

1/3 cup olive oil 2 organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking powder 12 oz dark chocolate chips

I used part of a 72 % organic dark chocolate bar and chopped it up or for a vegan alternative you can use Enjoy Life chocolate chips

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)

I used organic flour and used about 1 and 3/4 cups as organic flour needs more moisture (so I use less of it), added 3 tablespoons of cacao and used whittakers dark Ghana chocolate which is 72 % dark and accidentally vegan.

325g dark chocolate (I use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut sugar 3 eggs 1 tsp baking powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen organic raspberries

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocoldark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocoldark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocoldark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Cchocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark ChocolDark ChocolateChocolate)

I used organic dark cooking chocolate, so feel that although there is sugar in the chocolate it's organic (so, no nasties!)

-- 70 % Dark chocolate, 2 bars (I used Green & Black's brand of fair trade & organic chocolate)-- Natural almonds, 1/2 cup (dry toasted)-- Pitted dates, about 3 cups (400 grams)-- Orange, zest from 1 medium fruit (wash the skin well)-- Pistachios, 1/2 cup — Sea salt, a tiny pinch

-LSB-...] Organic dark chocolate, organic graham crackers (and we'll be making homemade marshmallows using the recipe at Sweet Kisses and Dirty Dishes - can you guess what we're -LSB-...]

«I used Dagoba organic 87 % cacao chocolate (if you like dark chocolate, this stuff might as well be crack - cocaine), coconut oil, and cashew butter (pretty sure we discussed this at your birthday party, but I make my own with roasted cashews, agave nectar, and either coconut or safflower oil depending on what I have at the time).

I did use a semisweet organic chocolate (sweetened with unrefined cane juice) for the cup because that's what I had on hand but if you wanted this recipe to be entirely honey sweetened you could use a dark unsweetened bitter chocolate for the cups and I think it would be just as good if not better!

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

I like to use dark cooking chocolate for my chocolate covered strawberries, making them vegan - friendly (my favourite is Green & Blacks 70 % organic dark cooking chocolate).

I used: Nature's Path Organic Love Crunch granola in dark chocolate & red berries Some defrosted strawberries Toasted coconut flakes Green & Black's organic milk chocolate with chopped almonds

This recipe is also highly versatile; lighten it by omitting coconut milk, or speed up the process by using store - bought organic dark chocolate instead of raw cacao powder.

I used a dark, dairy - free chocolate from our organics store and added cashew butter to lighten to a more milk chocolate - like consistency.

Be sure to use properly prepared sprouted almonds (dehydrated at home or from a trusted source), organic coconut spread and either homemade carob chips using high quality coconut oil or a cold - processed dark chocolate according to your dietary needs and preferences.

I made this recipe with 70 % dark chocolate chunks instead of the cranberry / almond, some agave mixed in with the honey and sugar, and used all organic ingredients except for the butter.

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

We do a low - carb diet but will use dark chocolate, organic coffee, nuts and seeds so long as they aren't dealing with an autoimmune disease.

1 bag organic, non-dairy, semi-sweet dark chocolate chips 14 vegan marshmallows (I used Dandies) 1 cup coconut milk (just the fat, save the water for another use) NOTE: If you chill a can of coconut milk the fat will solidify and the water will separate.

When I make dark chocolate, I use equal parts organic cacao powder and organic cacao butter (usually a 1/2 cup of each) as my cacao components, which constitutes the majority of the bar.

1 bag organic, non-dairy, semi-sweet dark chocolate chips 14 vegan marshmallows (I used Dandies) 1 cup coconut milk (just the fat, save the water for another use) NOTE: If you chill a can of coconut milk the...

... and they are also made with all organic ingredients using nut butters, rice protein, organic dark chocolate, etc..