These no bake cocoa almond butter bites are the perfect healthy snack food.
Not exact matches
1) used a food processor instead of hand held blender 2) ground fresh
almonds instead of
almond meal 3) cacao powder instead of
cocoa powder — THANK YOU again for introducing me to this «magic dust» through your detailed cacao page and «cheerleading» 4) longer
bake time per your various suggestions / reasons (adjusting for my oven and desired texture) and...
Ingredients:
Almond flour,
baking powder,
cocoa, espresso powder, salt, eggs, coconut sugar, vanilla extract, mixed berries.
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup
cocoa powder 1 tsp
baking powder 1 tsp
baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
While your oven heats up, mix all your dry ingredients together in a mixing bowl:
almond flour, coconut flour,
cocoa powder,
baking soda, and sea salt.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal,
cocoa powder,
baking soda,
baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full -
Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Whisk together the
almond flour, tapioca flour,
cocoa, salt,
baking soda, and cream of tartar in a medium bowl.
Combine the rye flour,
almond flour,
cocoa powder, coconut sugar,
baking soda, and salt in a large bowl.
In a medium bowl mix together all the dry ingredients (
almond flour, coconut flour, salt,
baking soda and
cocoa powder).
Combine your dry ingredients (
Almond flour,
cocoa powder,
baking soda, and sea salt) in a mixing bowl.
;)
Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process
cocoa powder 1 teaspoon
baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy
almond butter 5 tablespoons
cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon
baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1/4 tsp of
almond extract 1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of
almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of
cocoa powder 1/2 tbsp of
baking powder 1 tsp of
baking soda
In a small mixing bowl, combine the
almond flour, oat flour,
cocoa powder,
baking powder, and salt.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp
baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub
almond, rice or soy milk) 1/2 cup
cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Combine the dry ingredients (
almond flour, coconut flour, sweetener,
cocoa powder, salt,
baking powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.
Sift together the
almond meal, sugar,
cocoa powder, salt, and
baking soda.
I'm currently loving them on top of a
baked sweet potato with
almond butter, cinnamon and
cocoa nibs:) ReplyCancel
4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened
cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup
almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon
baking powder Powdered sugar for garnish (optional)
Add the eggs; fold in the flour,
almonds,
cocoa,
baking powder and a pinch of salt.
1 cup
almond flour 1/2 cup coconut sugar (can sub regular sugar) 1/2 cup
cocoa powder 1 tsp
baking powder 2 eggs 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting:
In a medium mixing bowl, sift together
almond flour,
cocoa powder,
baking soda, cream of tartar, and salt.
Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp
almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp
baking soda 1/2 tsp
baking powder 1 cup cane sugar 3/4 cup special dark
cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
In a separate bowl, combine the protein powder,
almond flour,
baking powder,
baking soda, and
cocoa powder.
Ingredients 250g plain flour 75g ground
almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon pinch of ground cloves pinch of ground nutmeg 2 tsp
cocoa powder 1 tsp
baking powder 1/2 tsp bicarbonate of soda 200g honey 75g butter 150g plain chocolate Method 1.
Combine the flour,
almonds, spices,
cocoa powder,
baking powder and bicarbonate of soda into a medium sized bowl.
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
In a large bowl, place the
almond flour,
cocoa powder,
baking soda, salt and coconut palm sugar, and whisk to combine well.
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)
1/2 cup
Almond milk (I used home - made) 1/3 cup water with 1 tsp chia seeds (mix and leave for 10 mins) 1 tsp vanilla extract 2/3 cup
cocoa powder 1/4 tsp cinnamon 2 tsp
baking powder 1/2 tsp salt 1/4 tsp apple cider vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)
In a large bowl, combine the
almond flour,
cocoa powder, salt, and
baking soda.
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp
almond extract 4 oz semi-sweet
baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c
cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
While the dates are warming, combine the dry ingredients in a bowl (
almond flour, oat flour,
cocoa powder,
baking soda,
baking powder) and set aside
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched
almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons
cocoa 1/3 teaspoon
baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
In a large bowl combine the
almond meal, coconut flour,
cocoa powder, cinnamon, cayenne pepper,
baking powder and sea salt.
Mix together stevia, potato starch,
almond flour, coconut flour,
cocoa powder, beet powder,
baking powder, and salt until combined.
Ingredients:
ALMOND MILK (WATER,
ALMONDS), ORGANIC TAPIOCA SYRUP, GLUTEN FREE CREÌ $ ME COOKIE (TAPIOCA FLOUR, RICE FLOUR, CANE SUGAR, ORGANIC POWDERED SUGAR, PALM OIL,
COCOA PROCESSED WITH ALKALI, ORGANIC TAPIOCA SYRUP, CASSAVA FLOUR,
COCOA, POTATO FLOUR, SUNFLOWER LECITHIN, SALT, NATURAL VANILLA FLAVOR,
BAKING SODA, XANTHAN, SALT), CHICORY ROOT EXTRACT, ORGANIC DRIED CANE SYRUP, ERYTHRITOL, PEA PROTEIN, CAROB BEAN GUM, GUAR GUM, NATURAL FLAVOR, MONK FRUIT.
Ingredients: 2 1/2 cups all - purpose flour 2 cups white sugar 3/4 cup unsweetened
cocoa powder 5 eggs 1 teaspoon vanilla extract 1 teaspoon
baking soda 1/2 teaspoon salt 1 cup blanched slivered
almonds Procedures:
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup
cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon
baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup slivered
almonds ⠀ ⠀ NUTRITION ⠀ This makes a total of 6 Keto Brownie Breakfast Muffins.
Add oat flour,
almond meal,
cocoa powder,
baking powder,
baking soda and salt.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle
baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (
almond meal,
cocoa powder,
baking powder and salt) 8) Pour batter into the greased
baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10)
Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
Mix dry ingredients (oat flour,
almond flour, protein and
baking powder, raw
cocoa) together in another bowl.
1) 200g of dark chocolate, roughly chopped 2) 175g of butter 3) 170g of brown sugar 4) 4 eggs 5) 1 teaspoon of pure vanilla extract 6) 1/2 cup of
almond meal 7) 2/3 cup of unsweetened
cocoa powder 8) 1 1/2 teaspoons of
baking powder (or 1 teaspoon of
baking soda) 9) 1/2 teaspoon of salt 10) 1/2 cup chopped walnuts, for garnish
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T.
almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened
cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon
baking soda 1 teaspoon
baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
Next, sprinkle in 1 3/4 cups rolled oats, 1/4 cup
cocoa powder, 2 teaspoons
baking powder, 1 teaspoon
baking soda, a couple pinches of kosher salt, and a good splash of either
almond or vanilla extract.
Combine the
almond flour, arrowroot,
cocoa powder,
baking soda,
baking powder and sea salt.
* 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 Chocolate)
1 cup Unsweetened
almond milk (or low fat milk of choice) 1/2 cup Vanilla low fat Greek yogurt (or mashed banana, or pumpkin) 2 tbs Unsweetened
cocoa powder (or more, to taste) 1/8 tsp Salt 2 tbs
Baking stevia 1 cup Old fashioned oats 1/4 cup Carrington Farms Coconut Protein powder
Ingredients 1/4 cup
almond flour 1 tsp
baking powder 1 tbsp
cocoa powder 2 tbsp peanut flour (such as PB2) 3 tbsp milk (dairy or any nut milk) 1 tbsp Carrington Farms coconut oil 1 egg 1 tbsp Nutella
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