Sentences with phrase «chocolate coconut cups»

Low carb chocolate coconut cups are ridiculously easy to whip up.

I love your blog post, CHOCOLATE COCONUT CUPS, and we would love to feature it on our website, GreenThickies.com.

Low carb chocolate coconut cups are a ridiculously easy to make, no bake recipe.

I love your blog post, CHOCOLATE COCONUT CUPS, and we would love to feature it on our website, GreenThickies.com.

Low carb chocolate coconut cups are a ridiculously easy to make, no bake recipe.

This chocolate coconut cups absolutely something new for me!

This recipe is similar to some chocolate coconut cups I make.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

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

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

3 cups of gluten free rolled oats 3/4 cup of walnut halves 2 tbl of maple syrup or 1/4 cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chips

1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

1 apple 1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chips

• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)

Now sprinkle the rest of the melted chocolate (2 tbsp) on top of the coconut and then drizzle 1/2 cup of the caramel sauce over on top.

I added 2/3 cup shredded coconut and 2 tbsp flaxseed meal, then substituted wheat bran for the oats and dried cranberries for the chocolate chips.

Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.

1 1/4 cups organic brown rice syrup 3/4 cup organic peanut butter * 2 tablespoons organic virgin coconut oil 6 cups brown rice cereal (gluten - free) 1/4 cup cacao nibs or dark chocolate chips (optional)

Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Place 1/2 cup white chocolate chips in a glass bowl along with 1/2 tsp coconut oil.

I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!

Coconut butter is and in particular, Native's coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut Coconut butter is and in particular, Native's coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut coconut butter.

I «ll be poolside with these fruit - loaded, chocolate - drizzled coconut cups tomorrow, celebrating American independence on the 4th of July.

1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped

2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate

Chocolate Peanut Butter CheesecakeCrust: 1 cup Anthony's Almond Flour 1/4 cup Anthony's Coconut Flour 2 tablespoons...

-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional

Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a bakingCoconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a bakingcoconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.

vanilla extract 1/2 cup coconut sugar 1 cup semisweet chocolate chips 1Tbs.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

As for the chocolate topping, I melted with the coconut oil about 1/3 cup GF mini dark chocolate chips before adding the cocoa powder.

For the chocolate chip cookies: 1 cup almond butter (must be drippy) 1/2 cup vanilla protein powder 1/3 cup coconut palm sugar 1 egg, large 3 tablespoons dairy - free chocolate chips, mini

Vegan Salted Chocolate Fudge Pops Recipe 3/4 cup full fat coconut milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks

They are a little chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

Chocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia Seeds 1/3 cup Anthony's Coconut Flour 1 teaspoon Anthony's Psyllium Husk Powder 1/2 teaspoon vanilla extract 1/4 cup finely chopped dark choChocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia Seeds 1/3 cup Anthony's Coconut Flour 1 teaspoon Anthony's Psyllium Husk Powder 1/2 teaspoon vanilla extract 1/4 cup finely chopped dark chocolatechocolate...

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

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

Stir in 1/2 cup shredded coconut and mini chocolate chips.

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

ingredients: 2 1/4 cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4 cup (170 grams) butter, melted 3/4 cup (135 grams) brown sugar 1/2 cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1 tablespoon vanilla extract 1/3 cup shredded coconut 1/2 cup sour cherries 1/4 cup dark chocolate chips 1/3 cup white chocolate chips

1 cup creamy sunflower seed butter 1/2 cup coconut sugar (or light brown sugar) 1 large egg, room temperature 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 cup gluten - free, dairy - free chocolate chips or 4 - 6 ounces chopped chocolate

6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut

Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butCup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butcup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butcup chocolate peanut butter

Merge the flavors or coconut and dark chocolate with these almond butter cup cookies.

1 pack Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8 cup almond milk 1/4 cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate