First, you will need to make a half
batch of my Chocolate Coconut Butter.
I usually make a huge
batch of chocolate coconut clusters (with 90 % cocoa chocolate) for the kids to have for snacks on the go.
Not exact matches
Hazelnut fudge... the second time we made it we left out the nuts and the honey... liked the second
batch best.Love
chocolate but it bothers my tummy... to acidic for me but no problem with the fudge we made with
coconut cream.both
of my gradaughters are big on
coconut oil... I must share this recipe with them.
That means making a
batch of these Vegan
Coconut Chocolate Chip Cookies means I can have both — a gift for myself and one to be shared as well.
In the meanwhile, here's a
batch of almond
coconut chocolate chunk cookies that I made sometime back when my friend Marina visited us.
I quadrupled the
batch (to feed a hungry co-op), swapped the
coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit
of molasses (for lack
of brown sugar), and
chocolate soy milk (for lack
of plain almond milk).
I also delivered a double
batch of my
coconut oil
chocolate chunk cookies so I can say with certainty that the granola hasn't been touched.
I whipped up a
batch of double
chocolate chip
coconut flour cookies for you!
You start by making a
batch of chocolate cookies for the base, then create a cheesecake - like middle without using any dairy, and then top it off with
coconut cream and cacao nibs for the finale.
If you do the math, that's 25
batches of cookies comprised
of six jars
of coconut oil, a bottle
of my favorite almondmilk, and more
chocolate bars than I'd like to count.
For my
batch of Oatmeal Energy Balls, I chose to make four different flavors: dark
chocolate chip, banana chip, apple cinnamon, and
coconut.
Instead
of giving up on my craving all together, I decided to whip up a
batch of no - bake cookies with some
of my favorite ingredients: almond flour, shredded
coconut,
coconut butter, honey, and
chocolate chips.
My hair stylist loves
chocolate and
coconut and I can't wait to bake a
batch of these for her.
I've made two
batches of carrot - banana muffins,
coconut macaroons and
chocolate chip cookies (the
chocolate chip cookies I made before I realized I shouldn't use Bob's Red Mill — disaster!).
I've started a new job this week and I've made two
batches of this recipe and used the rest
of the almond -
coconut milk to make a version
of your
chocolate chia pudding.
Pin It Ingredients: Brownie: A double
batch of my Flourless Classic Brownies recipe Mint
Chocolate Chip Ice Cream: two 16 oz cans
of coconut milk 1/4 cup Arrowroot Starch 1/4 cup unfiltered honey or maple syrup 2 eggs 1 Tbsp... Continue Reading →
2 3/4 cups walnut halves and pieces (pecans would also work) 2 1/4 cups confectioners» sugar 1/2 cup plus 3 tablespoons unsweetened Dutch - process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Optional: I added a cup
of shredded sweetened
coconut to half the
batch and they were divine... like
chocolate -
coconut macaroons — with walnuts!
I've shared a few
batches of my «skinny» muffins here on the blog, my faves being the
Coconut Yogurt Quinoa Muffins and the
Chocolate Chip Zucchini Quinoa Muffins, but for some
of you, the ingredient on those muffins are a bit long.
I did a few
batches of these and made some fun additions like adding sea salt to the top
chocolate layer and also adding a fourth layer
of coconut oil along with
coconut flakes and chopped nuts.