Sentences with phrase «chocolate almond mixture»

Spread this mixture on the chocolate almond mixture in the pan.

Not exact matches

Into the chocolate mixture, stir graham cracker crumbs, coconut, and almonds.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

The whole mess is then pulsed in the food processor with some Nutella / Chocolate Hazelnut Spread and some almond milk until the mixture is moist enough to be rolled into balls.

This rich, moist chocolate cake uses a mixture of coconut flour and almond meal as its base.

Immediately pour mixture over almonds and chocolate in pan.

In a large bowl, add in the dates, almond butter and honey mixture, puffed oats, almonds, pecans, sesame seeds, and sour cherries (this is everything except for the white chocolate chips), and mix well.

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

Stir flour mixture, chocolate chips, cranberries and almonds into the egg mixture with a rubber spatula or wooden spoon to form a dense dough.

Pour almond milk, cinnamon, and salt in a blender then add melted chocolate mixture.

Fold in chocolate mixture and almonds mixture then add vanilla extract.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.

After they get a coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and then place them on the cookie sheet to harden.

I have never heard of these cookies, which are a mixture of almonds, chocolate pieces and a good shot (or two) of a liqueur called Strega.

The combination I like best for these cookies is a mixture of pecans, walnuts, almonds, pepitas, dried cranberries, raisins, and chocolate chips.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Add melted chocolate and coconut butter mixture, chickpeas, almonds, cacao powder, cacao nibs and 6 tablespoons of almond milk in a high - speed blender.

Pour the chocolate mixture into the prepared crust and sprinkle marshmallows, almonds, and chopped chocolate on top.

This sweet mixture of finely ground almonds or hazelnuts and caramelised sugar was first married with chocolate in Belgium, creating what is now known worldwide as the classic Belgian Cchocolate in Belgium, creating what is now known worldwide as the classic Belgian ChocolateChocolate.

Combine reserved oat mixture and almonds, if using; sprinkle over chocolate chips, patting gently.

In each of two glass coffee mugs, add 1 1/2 ounces of almond liqueur (such as Disaronno), then top off with the chocolate mixture.

Instead, this chocolate fudge is a wonderful mixture of coconut oil, cashew butter (although any nut butter would work), dark chocolate (70 % cocoa — no milk solids), roasted pistachios, almonds (again any nuts work — roasted hazelnuts are even better!)

Pour the almond butter mixture on the top of the chocolate and by using a knife or fork create a swirl pattern.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Make sure your melted chocolate has cooled and then add it to the cake mixture along with the thawed fruit and almond milk.

Print Carob and chocolate oatmeal dessert Ingredients Base mixture 120 g rolled oats 3 dl almond milk or any other alternative 1 tablespoon chia seeds 3 bananas 1 tablespoon peanut butter Carob layer 1/2 of base mixture 3 tablespoons carob ground 1 tablespoon cacao powder -LSB-...]

These roasted almonds are covered generously in dark chocolate, sea salt, and a raw turbinado sugar mixture.

In a small bowl combine half of the chocolate, (put remaining chocolate back on top of double boiler to hold at 95ºF) and half of the almond mixture until uniformly coated with chocolate.

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

Repeat with remaining chocolate and almond mixture.

As an alternative, all of the chocolate and almond mixture can be combined at one time and spread onto the parchment lined sheet pan.

carefully add the hot chocolate mixture to a blender along with the almond butter, and flax oil, blend on high for 30 - 45 seconds, until frothy.

Scatter chocolate - almond mixture around perimeter.

Spread half the brioche slices with the chocolate and almond mixture, top with banana.

Add the cocoa powder, stevia, melted chocolate, eggs, almond extract, and whey protein to the mixture and blend until smooth.

Fold in almonds, chocolate, dates and figs to the whites and pour the mixture into a greased and lined springform cake tin.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Using your hands, form the chocolate mixture into 1 - inch balls and either roll them in the shredded coconut or top with almonds.

In a large bowl, whisk together the melted coconut oil, chocolate pouch, flax mixture and almond milk.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

I suppose you could use more almond flour and less of the avocado - chocolate mixture to make them more cake like

When ready to eat, dish out the cooked chocolate oatmeal mixture into a bowl, top with ground flax seed, dried fruit and a lot of almond milk.

Pour the peanut butter mixture, along with the almond milk and mini chocolate chips, into the oatmeal mixture.

These roasted almonds are covered generously in dark chocolate, sea salt, and a raw turbinado sugar mixture.

Remove the chocolate from heat, and fold in the almond mixture.