Check out my post on Care2 to find four awesome vegan recipes that use the green goodness of matcha green tea in raw ice cream bars, lattes, whoopie pies, and
chocolate nut butter cups.
Or my own
chocolate nut butter cups?
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
cup all - purpose flour 1
cup old fashioned oats 3/4
cup brown sugar 1/2
cup (1 stick)
butter, softened 1 14 - ounce can sweetened condensed milk 1
cup semi-sweet
chocolate chips 1/2
cup sliced almonds (or other
nut of choice)
These
nut -
butter filled
chocolate cups are the perfect treat for you Easter baskets.
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
Coated with good quality semi-sweet or dark
chocolate, these dairy - free
chocolate pumpkin
butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and
nut - free options — all are scrumptious!).
1/2
cup of
butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter, softened (I used I Can't Believe It's Not
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3
cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2
cup of peanut or any other
nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2
Chocolate chips
3
cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks)
butter, plus more for skillet (buy grass - fed
butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4
cup chopped macadamia
nuts, preferably soaked & dehydrated (buy soaked & dehydrated
nuts here, see how to make them here) 1 1/2
cups white
chocolate chips (see how to make GAPS white
chocolate chips here)
I bet some dandies marshmallows + crushed
nuts would be a delicious rocky road inspired version, or you could even omit the cacao powder and substitute in powdered peanut
butter and dip them in a
chocolate cashew cream «frosting», for a peanut
butter cup version.
8 tablespoons
butter or dairy - free shortening, of choice 4 ounces unsweetened baking
chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk of choice (cow, rice, soy,
nut, hemp) 1 teaspoon pure vanilla extract 1
cup gluten - free flour blend of choice 1/2 teaspoon salt
Resembling an amped - up peanut
butter cup, the peanut
butter filling is partially dipped into
chocolate to look like the
nuts of the buckeye tree.
1
cup of old fashioned rolled oats (I use gluten free organic) 2/3
cup of toasted coconut flakes 1/2
cup of
nut butter (almond, peanut — whatever you have on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4
cup of fiber cereal
Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2
cup
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet
chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
2/3
cups of Bob's Redmill gluten free rolled oats 4 tablespoons of
nut butter — I used Justin's peanut
butter 1/3
cup of chopped vegan
chocolate — I used Vega Maca bars chopped up or vegan
chocolate chips
Recipe Courtesy of David Dredge Jr / Slightly Adapted by Winner Dinners Makes about 48 cookies 1-1/2
cups white sugar 2
cups brown sugar, packed 1 pound
butter, softened 3 eggs 2 tablespoons vanilla 5
cups flour 1-1/2 teaspoons baking soda 1/2 teaspoon salt 3
cups chocolate chips 2
cups nuts (optional)
These coconut
cups are filled with pure coconut
butter surrounded by dairy free, soy free, peanut free, tree
nut free dark
chocolate.
1
cup (8 ounces) unsalted
butter plus more for pan 2
cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1
cup light brown sugar, packed 1/2
cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1
cup white
chocolate chunks 1/2
cup macadamia
nuts, roughly chopped
1/4
cup unflavoured whey protein 1/4
cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein
nuts n more white
chocolate peanut
butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white
chocolate 6 flaked almonds
1/8
cup whey protein (I used our awesome one - ingredient Pow whey) 1/8
cup ground hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients into a dough) 2 tbsp
chocolate nut butter spread (note: I used Meridian's new
chocolate hazelnut spread!!!! If you don't have it, you can just use any
chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
Chocolate Power Protein Smoothie 1 - 2
cups unsweetened almond or coconut milk 1 - 2 scoops Vega Choc - o - lot Protein Powder 2 tbs raw cacao powder 1 tbs maca root powder 1 tbs
nut -
butter or PB2 (powdered peanut
butter) Ice Top with raw cacao nibs
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2
cup (1 stick)
butter or margarine, softened 1/2
cup all - purpose flour 1/2
cup granulated sugar 1/2
cup packed brown sugar 1
cup combination of milk and white
chocolate chips 3/4
cup flaked sweetened coconut 3/4
cup chopped macadamia
nuts
Ingredients 1 1/2
cups rolled oats 1/4
cup flaxseed meal 1/4
cup sunflower seeds 1/3
cup pumpkin seeds 1/2
cup cashews 1/2
cup macadamia
nuts 1/8
cup shredded coconut 1/2
cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1
cup natural peanut
butter 1/2
cup chocolate chips
1
cup whole wheat pastry flour 1 1/2 tsp baking powder 1/3
cup sugar 1/2 tsp salt 1/2
cup unsweetened applesauce 1/2
cup soymilk (vanilla or plain) 1/2
cup creamy peanut
butter 2 tsp
nut oil (optional) 3/4
cup chocolate chips 1/3
cup chopped peanuts
1/2
cup peanut
butter or other
nut butter 1 tbsp honey or maple syrup 1 tsp vanilla 1 - 2 pinches of sea salt 1 tbsp coconut flour 1 - 2 tbsp mini
chocolate chips
5 - Minutes Dessert: Paleo Pumpkin Cake in a
Cup by Oh Snap, Let's Eat
Chocolate Lava Cake by
Butter Nutrition Coconut
Chocolate Coffee Cake by Real Food Liz Coconut Flour Carrot Cupcakes by A Girl Worth Saving Coconut Flour Classic Vanilla Cake by Healy Eats Real Coconut Flour Cupcakes with
Chocolate Frosting By Healy Eats Real Coconut Flour Pound Cake by The Urban Poser Easiest Banana
Nut Cake by GI 365 Strawberry Birthday Cake by Raising Generation Nourished Grain - Free Pineapple Upside Down Cake by A Girl Worth Saving Grain - Free Vanilla Bean Birthday Cake by Everyday Maven Lemondrop Cupcakes with Creamy Lemon Frosting by The Nourishing Hombe Orange Coconut Cake by Delicious Obsessions Paleo
Chocolate Cupcakes by Hollywood Homestead Strawberry Basil Cupcakes by Plaid and Paleo Strawberry Cupcakes by Elena's Pantry
Nut butter filled
chocolate cups are a lot easier to make at home than you'd think.
ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3
cup coconut cream 3 tablespoons coconut oil 2 teaspoons vanilla extract 1/2 teaspoon Kosher salt PHYLLO
CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut oil spray 1/2
cup granulated sugar BRULEED BANANA,
CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granula
CHOCOLATE,
NUT TOPPING: 1/2
cup walnuts (chopped) 1/2
cup pecans (chopped) 2 tablespoons vegan
butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2
cup semi-sweet
chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granula
chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granulated sugar
Ingredients: 8 apples, any variety 1
cup chopped peanuts or other
nut of your choice (you can also use
chocolate chips, chopped dried fruits, candy sprinklers, etc.) 1
cup heavy cream, divided 3/4
cup light corn syrup 1/2
cup (1 stick) unsalted
butter 1
cup sugar 1 teaspoon vanilla extract Procedures;
1/4
cup unsalted
butter at room temperature plus more for pan 1/2
cup packed light brown sugar 1/2
cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1
cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2
cups mix - ins (assorted
chocolate chips, pretzels,
nuts, crushed potato chips, dried fruit, shredded coconut)
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and
nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut
butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and
chocolate ice cream banana berry soft serve banana
chocolate caramel ice cream cake banana ice cream floats banana peanut
butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel
chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake
chocolate banana coconut cream pie
chocolate banana pie with whipped coconut cream
chocolate caramel orange tart with seasalt
chocolate covered bananas with walnuts
chocolate hazelnut ice cream
chocolate maca truffles
chocolate mint cookie dough bites
chocolate molten lava cakes with goji berries
chocolate mousse
chocolate peanut
butter cake
chocolate peanut
butter cream pie
chocolate protein truffles
chocolate pudding
chocolate tahini caramel delights cinnamon vanilla almond
butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double
chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat
chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut
butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut
butter and
chocolate ice cream peanut
butter coconut
cups with dark
chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw
chocolate cupcakes with vanilla frosting raw
chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla
chocolate cake vanilla
chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut
butter, caramel cheesecake vegan and gluten free, peanut
butter and
chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
BREAKFAST: almond
butter chocolate chip baked oatmeal almond joy granola almond joy waffles apple cinnamon baked oatmeal apple cinnamon granola apple spice oatmeal pancakes apple stuffed french toast baby step buns banana bread oatmeal banana pancakes breakfast bread
chocolate overnight oats cranberry coconut granola dairy and gluten free pancakes double whole grain pancakes eggie veggie bake egg white crepes egg white veggie omelet english muffins fluffy canadian pancakes ginger bread granola ginger bread oatmeal ginger bread pancakes gluten free banana bread pancakes gluten free coconut pancakes granola healthy poptarts high protein breakfast cookies honey cloud pancakes honey
nut breakfast cookies maple vanilla almond granola maple vanilla almond waffles oatmeal breakfast cookie oatmeal pancakes pancakes peanut
butter and jelly pancakes peanut
butter banana breakfast cookies peanut
butter cup granola peanut
butter granola strawberry banana baked oatmeal strawberry banana waffles turkey breakfast sausage vegan banana strawberry oatmeal squares vegan and gluten free peach crisp vegan banana oatmeal waffles vegan crepes vegan nutella granola whole grain pancakes whole grain protein bowl whole wheat pancakes
2 1/8
cups all - purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons
butter, melted and cooled 1
cup brown sugar 1/2
cup sugar 1 large egg + 1 large egg yolk 2 teaspoons vanilla extract 2
cups of any combination of the following:
chocolate chips,
chocolate chunks, M&M s,
nuts
Uniquely delicious dark
chocolate mango and macadamia
nut butter cups, made from scratch.
Pin It Pin It Ingredients: For about 20 bites 1
cup oatmeal 1/2
cup peanut
butter (or other
nut butter) 1/3
cup honey 1
cup coconut flakes 1/2
cup ground flaxseed 1/2
cup mini
chocolate chips 1 tsp vanilla Directions:... Continue Reading →
Not only that, I also opted for «white
chocolate»
nut butter & jelly
cups.
1 stick unsalted
butter, or non dairy margarine, melted 1/3
cup granulated sugar 1/2
cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit if using salted
nuts) 1
cup (4oz or 140g) Better Batter Gluten Free Flour 2
cups mix - ins (milk or semi-sweet
chocolate chips, cinnamon chips, peanut
butter chips, roasted
nuts, etc), divided (you may omit
nuts if allergic.
Ingredients: 6 ounces semisweet baking
chocolate or white baking bars (white
chocolate), chopped 2 tablespoons
butter or margarine 1/4
cup whipping (heavy) cream 1 tablespoon shortening 1
cup (6 ounces) semisweet or milk
chocolate chips or white baking chips Finely chopped
nuts or candy decorations, if desired
Chickee Dough Bites (makes 18 - 24 bites) 1 can of chickpeas, drained & rinsed (reserve 1 tbsp of the chickpea brine) 1 tsbp of chickpea brine 1/2
cup of almond
butter (I used chunky — you can use any
nut butter) 1/3
cup of maple syrup 1 tsp of vanilla a pinch of salt 24
chocolate chips 1
cup of
chocolate chips (I used Enjoy Life) + 1 tsp of coconut oil
I can't think of a
chocolate cup I've met and DID N'T love, but sometimes non
nut butter is a yummy alternative.
Chocolate Mousse 2 ripe avocado 10 Tbsp raw cacao powder 8 medjool dates 2 Tbsp smooth peanut
butter (or
nut butter of choice) 1/4 tsp pink Himalayan salt 1/4
cup coconut oil
1
cup Confectioner's sugar 1
cup Peanut
butter 1/2
cup chopped dates (or raisins) 1/2
cup finely chopped
nuts (such as almonds, cashews, pecans, macadamia)
Chocolate chips, enough for melting and coating
3/4
cup of rolled oats (gluten free) 1
cup of cashew or almond milk 2 tablespoons of Peanut
Butter & Co Mighty
Nut Powered Peanut
Butter (I used
chocolate in this recipe) 1/2 teaspoon ground cinnamon 1 banana sliced
Chocolate Truffles 1/2
Cup unsalted butter 2 1/3 C confectioner's sugar 1/2 C cocoa 1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla Centers: pecan, walnuts, whole almonds or after - dinner mints Coatings: coconut, crushed nuts, confectioners sugar Makes about 3 dozen truffles Cream butter in large mixer bo
Cup unsalted
butter 2 1/3 C confectioner's sugar 1/2 C cocoa 1/4
cup heavy or whipping cream 1 1/2 teaspoon vanilla Centers: pecan, walnuts, whole almonds or after - dinner mints Coatings: coconut, crushed nuts, confectioners sugar Makes about 3 dozen truffles Cream butter in large mixer bo
cup heavy or whipping cream 1 1/2 teaspoon vanilla Centers: pecan, walnuts, whole almonds or after - dinner mints Coatings: coconut, crushed
nuts, confectioners sugar Makes about 3 dozen truffles Cream
butter in large mixer bowl.
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
Homemade dark
chocolate peanut
butter (or any
nut butter)
cups made with cocao
butter, caoco powder and lightly sweetened with coconut nectar.
Brownies 1 (1 - ounce) square unsweetend baking
chocolate 1/4
cup butter 1 large egg 2/3
cup all - purpose flour 1/4 teaspoon baking powder 1/4
cup milk 1/2 teaspoon vanilla extract 1/2
cup chopped
nuts of your choice
1 ripe banana, mashed 3 eggs 1/2
cup nut butter of your choice (eg cashew, almond etc) 1/2
cup coconut sugar 1/4
cup dutch process cocoa 1 tsp baking soda pinch of himalayan pink salt 125g dark
chocolate (70 % or higher) OR
nuts of your choice, cut into chunks (optional)
2
cups packed large flaked unsweetened coconut 1 1/2
cups rolled oats 1/4
cup dried currants or raisins 1/4
cup chocolate chips 1/2
cup almond
butter (or any
nut / seed
butter you like — see headnote) 1/2
cup honey or maple syrup 1/4
cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2
cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.