Not exact matches
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup
cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice
flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1/2 cup softened vegan butter or margarine (can also use
coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups
flour 1/4 cup
cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (
about 5 mini or 1 - 2 large) crushed
I kept seeing tweets, instagrams, and fb posts
about National Donut Day today, and it quickly solved my indecision
about what to do in the kitchen (I was debating between
coconut flour mini pizzas,
cocoa cashew cookies, and macaroons...) I made a very small batch because (1) I didn't know how they'd turn out, and -LSB-...]
1 cup of oat
flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or
cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted
coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional
About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
I love this recipe but when I use only
coconut flour I find the amount of
coconut oil is way off — I end up needing to add
about 6 - 7 extra Tbsp of
coconut flour and
cocoa powder to make a batter (I would need to add even more if I wanted to be able to roll it into balls).
1/2 cup cherry preserves 1/2 cup
coconut milk 1/2 cup packed brown sugar 1/4 cup liquid
coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose
flour 1/2 cup
cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(
about one chocolate bar)
Chocolate Chip Cookie Dough 3/4 cup chopped, very ripe banana (
about two small bananas) 1/3 cup
coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened
cocoa powder 2 teaspoons
coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.) Handful of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons
coconut oil
-- coffee - unsweetened
cocoa - cinnamon for a mokaccino flavor (replacing part of the
flour, of course)- replacing
about 1/2 cup of the
flour with grated
coconut and adding 2 teaspoons or so of lemon zest as well.
- Instead of
coconut oil: ghee (in cakes) or
cocoa butter (for chocolate coating)- Instead of
coconut milk / cream: cream, cream cheese, mascarpone or almond / nut milk (very low in fat so may not work in all recipes)- Instead of shredded
coconut: almond meal or other nut / seed meal, flaked almonds, etc. - Instead of
coconut flour:
about double the amount of almond or other nut / seed
flour
1/2 cup shredded zucchini (
about 1 zucchini) 1/3 cup applesauce 1 cup plus 2 tbsp water 2 tsp pure vanilla extract 3 tbsp grounded flax or chia seeds 1/2 cup plus 2 tbsp
coconut oil 3/4 cup
cocoa powder 1 cup
coconut flour or whole wheat pastry
flour if not GF 1/2 tsp sea salt 1/2 tsp baking soda 3/4 cup
coconut palm sugar 1/2 cup chocolate chips, optional