Not exact matches
Due to the contents of my kitchen I ditched the caraway seeds, substituted
coco powder for the
chocolate & instant coffee for the espresso.
I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of
coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a
chocolate mould in the freezer and half in the fridge.
Speaking of German
Chocolate Cake, I made a new version of your «Faux Meal» using: 3/4 cup of warm unsweetened Chocolate almond milk 2 TBS freshly ground golden flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS unsweetened coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded coconut 8grams Chopped Pecans You inspired me Maria:) T
Chocolate Cake, I made a new version of your «Faux Meal» using: 3/4 cup of warm unsweetened
Chocolate almond milk 2 TBS freshly ground golden flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS unsweetened coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded coconut 8grams Chopped Pecans You inspired me Maria:) T
Chocolate almond milk 2 TBS freshly ground golden flaxseeds 1 scoop
chocolate whey protein (Jay Robb) 1 TBS unsweetened coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded coconut 8grams Chopped Pecans You inspired me Maria:) T
chocolate whey protein (Jay Robb) 1 TBS unsweetened
coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened shredded coconut 8grams Chopped Pecans You inspired me Maria:) Thank you!
I had tu put apple sauce, lots more
coco -
powder, hot
chocolate powder, maple sirup to try to balance it out & still... I could barely taste the
chocolate since the avocado taste was so strong.
To make this cake a little more decadent, I would serve it atop some
chocolate sauce (i make mine with
coco powder, maple syrup and water or oil), and garnish with a few banana or strawberry slices alongside.
We use
coco powder for hot
chocolate and
chocolate cake.
Some things that are missing: Coles brand tomato sauce (says vegan on the bottle), Coles brand soups - Mexican Bean flavour, Quinoa & sweet potato flavour, Bonsoy soy milk, Amy's Kitchen canned soups - Lentil flavours, Split pea flavour, Celebrate Health recipe bases - Tuscan Meatball, Chinese Beef Stirfry, Teriyaki Chicken, Indian Butter Chicken flavours, Bio Cheese, Nuttelex coconut oil spread, Kraft Promite (spread), Coles organic drinking
chocolate (
powder), Eclipse mints, Soothers, Mentos - mint and fruit flavours, Cobs popcorn - lightly salted slightly sweet, sea salt flavours, Kettle chips - sea salt, salt & vinegar, chili flavours, Helga's bread, Kellogs
coco pops.
It's really important to
powder the
coco sugar because otherwise your white
chocolate is hella grainy.
for the
chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa
powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet
chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose
coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
If using
coco powder instead of
chocolate use a bit of butter or oil to moisten batter.
I adore putting dates and a little
coco powder for
chocolate milk.
How much
coco powder for
chocolate pudding?
Because the percentages of
coco butter and
powder vary product - to - product and brand - to - brand, it is important to use
chocolate that is 68 % -75 % cacao in my recipes.
for the
chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa
powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet
chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose
coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Swap your usual
coco mix with a scoop of Orgain
Chocolate protein
powder!