I have been collaborating with RealFoodSource in designing another FREE ebook... this time featuring their «as raw as it get's»
chocolate powder blend.
Not exact matches
Double
Chocolate Protein Sandwich Cookie Ingredients:
Chocolate Peanut Spread (Dry Roasted Peanuts, Protein
Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia],
Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and
Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa
Powder, Whole Eggs, Salt, Baking Soda.
I guess the avocado must be ripe to
blend it better with the
chocolate powder and the rest of ingredients.
Add
chocolate, confectioners» sugar, cocoa, salt, and five - spice
powder;
blend until combined.
In one of the bowls
blend in the cocoa
powder and
chocolate chips.
Highest - quality cocoa butter, whole milk
powder, and exotic vanilla
blend together in creamy, sweet baking chips, perfect for making everything from
chocolate chip cookies to triple
chocolate blondies the possibilities are endlessly irresistible.
If you do not have the Vega Sport Protein
Powder, you may be able to substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2 tablespoons of cocoa powder and mix it straight into the milk while it's heating up on the
Powder, you may be able to substitute with another
chocolate porting
blend or you can just replace it with an additional 1 - 2 tablespoons of cocoa
powder and mix it straight into the milk while it's heating up on the
powder and mix it straight into the milk while it's heating up on the stove.
This blogger attempts it with a
blend of
chocolate chips, espresso
powder, and spices, and the result is mouthwatering.
I use one banana, 1/2 cup almond milk, almond butter, cinnamon, cacao
powder, vanilla, chia seeds,
chocolate chips (and whatever else I might be feeling)
Blend it all together and boom!
The
blend of the Vega Sport protein
powder and cacao
powder (or cocoa
powder) with milk and little bit of sweetener made for not only a delicious hot
chocolate, but one that could actually replace my daily smoothie.
Add the melted
chocolate, vanilla, and cocoa
powder and
blend it again.
Chocolate tart shells: in a food processor with a steel blade
blend flour, cocoa
powder, sugar, butter, vanilla, salt and cinnamon until mixture is crumbly.
I used Sunwarrior's Warrior
Blend chocolate protein
powder in these shakes.
Other Connoisseur
chocolates feature chili
powder, a pecan brittle, or rosemary
blended with orange, lemon and grapefruit.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking
powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour
blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan
chocolate chips
Chocolate Peanut: Oat
Blend (40 %)(Rolled Oats, Toasted Malted Oats (Wholegrain Oat Flakes, Palm Oil, Barley Malt Extract)-RRB-, Protein
Blend (14 %)(Milk Protein, Whey Protein Concentrate (Milk)-RRB-, Humectants (Glycerol, Maltitol), Hydrolysed Collagen, Milk
Chocolate Flavoured Coating (8 %)(Sweeteners (Isomalt, Sucralose), Non-Hydrogenated Palm and Palm Kernel Oil, Whey
Powder (Milk), Fat Reduced Cocoa
Powder, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers (Soya Lecithin, E476), Natural Flavouring), Isomalto - Oligosaccharides, Nibbed Peanuts, Fat Reduced Cocoa
Powder, Flavouring (Peanut), Peanut Flour, Rapeseed Oil, Salt, Antioxidant (Natural Mixed Tocopherols).
Salted Caramel: Oat
Blend (40 %)(Rolled Oats), Toasted Malted Oats (Wholegrain Oat Flakes, Palm Oil, Barley Malt Extract)-RRB-, Protein
Blend (16 %)(Milk Protein, Whey Protein Concentrate (Milk)-RRB-, Humectants (Glycerol, Maltitol), Hydrolysed Collagen, Milk
Chocolate Flavoured Coating (8 %)(Sweeteners (Isomalt, Sucralose), Non-Hydrogenated Palm and Palm Kernel Oil, Whey
Powder (Milk), Fat Reduced Cocoa
Powder, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers (Soya Lecithin, E476), Natural Flavouring), Isomalto - Oligosaccharides, Nibbed Peanuts, Flavouring, Rapeseed Oil, Salt, Colour (Plain Caramel), Antioxidant (Natural Mixed Tocopherols).
Simply
blend all your ingredients with your hand mixer (watch out for flying cacao
powder) and then fold in your mini dairy - free
chocolate chips.
Thoroughly
blend remaining cream mixture with chopped
chocolate and cocoa
powder, then spoon mixture into the center.
Chocolate Chips: Oat
Blend (40 %)(Rolled Oats, Toasted Malted Oats (Wholegrain Oat Flakes, Palm Oil, Barley Malt Extract)-RRB-, Protein
Blend (14 %)(Milk Protein, Whey Protein Concentrate (Milk)-RRB-, Humectants (Glycerol, Maltitol), Hydrolysed Collagen, Milk
Chocolate Flavoured Coating (8 %)(Sweeteners (Isomalt, Sucralose), Non-Hydrogenated Palm and Palm Kernel Oil, Whey
Powder (Milk), Fat Reduced Cocoa
Powder, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Emulsifiers (Soya Lecithin, E476), Natural Flavouring), Isomalto - Oligosaccharides, Fat Reduced Cocoa
Powder,
Chocolate Chips with Sweetener (Sweetener (Maltitol), Cocoa Mass, Emulsifier (Soya Lecithin), Fat Reduced Cocoa
Powder, Natural Flavouring), Flavouring, Rapeseed Oil, Antioxidant (Natural Mixed Tocopherols).
And for the last ice cream,
chocolate,
blend the last of the frozen bananas, the cocoa
powder and melted
chocolate, 1 tbsp of honey and 1 tbsp of coconut cream.
1 cup of oat flour (just
blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao
powder or cocoa
powder 1/2 teaspoon of baking
powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or
powder 80gr of good quality dark
chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
We looked on this website for an almond milk recipe as we found this recipe in a magazine that sounded really yummy:
Blend 6 oz of brewed coffee, add some almond milk with
chocolate protein
powder and ice.
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend t
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa
powder 140g (5 oz) bittersweet or semi-sweet
chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend t
chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa
powder in medium saucepan, whisking to thoroughly
blend the cocoa.
Ingredients: WATER, ORGANIC SOYMILK (WATER, ORGANIC SOYBEANS), ORGANIC DRIED CANE SYRUP, COOKIE DOUGH -LCB- DARK BROWN CANE SUGAR, RICE FLOUR,
CHOCOLATE CHIPS [CANE SUGAR,
CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT], NATURAL OIL
BLEND [PALM FRUIT, CANOLA OIL, OLIVE OIL, WATER, SALT, NATURAL FLAVOR, SUNFLOWER LECITHIN, LACTIC ACID, ANNATTO EXTRACT], POTATO FLOUR, TAPIOCA FLOUR, CANE SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING
POWDER,
POWDERED CANE SUGAR -RCB-, ORGANIC TAPIOCA SYRUP,
CHOCOLATE FLAKE (CANE SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI,
CHOCOLATE LIQUOR, VANILLA), ORGANIC SOYBEAN OIL, CHICORY ROOT EXTRACT, NATURAL FLAVORS, CAROB BEAN GUM, TAPIOCA DEXTROSE, GUAR GUM, ALGIN (KELP EXTRACT), YUCCA EXTRACT, SEA SALT, GELLANGUM, ANNATTO.
Ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), ORGANIC DRIED CANE SYRUP, COOKIE DOUGH -LCB- DARK BROWN CANE SUGAR, RICE FLOUR,
CHOCOLATE CHIPS [CANE SUGAR,
CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOYA LECITHIN (AN EMULSIFIER), VANILLA EXTRACT], NATURAL OIL
BLEND [PALM FRUIT, CANOLA OIL, OLIVE OIL, WATER, SALT, NATURAL FLAVOR, SUNFLOWER LECITHIN, LACTIC ACID, ANNATTO EXTRACT], POTATO FLOUR, TAPIOCA FLOUR, CANE SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING
POWDER,
POWDERED CANE SUGAR -RCB-, CHICORY ROOT EXTRACT,
CHOCOLATE FLAKE (DRIED CANE SYRUP, COCONUT OIL, COOCA PROCESSED WITH ALKALI,
CHOCOLATE LIQUOR, VANILLA), CAROB BEAN GUM, GUAR GUM, NATURAL VANILLA FLAVOR.
Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein
Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *,
Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega
Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (From Chicory Root), Buckwheat, Cocoa
Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by
blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao
powder 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark
chocolate chips
2 tbsp oat flour (or
blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup cocoa
powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup
chocolate chips 3/4 cup hot water
Simple and easy to use, the Gourmia GKM9000 kitchen machine will: cook pasta, rice, vegetable dishes, soups, and sauces; prepare herbs and vegetables; steam vegetables and fish;
blend mayonnaise and creams; puree baby food; chop fruits and vegetables; grind nuts; knead dough; whip cream; grate vegetables, hard cheese, and
chocolate; prepare smoothies or cocktails; crush ice;
powder sugar; and more.
Great for baking, desserts, smoothies, shakes, hot
chocolate, coffee, cooking (it's great in eggs) or our favorite: in the Wild Butter Brew (pastured butter and wild coffee and vanilla
powder blended together).
•
Chocolate — made with cocoa
powder for a smooth chocolaty flavor • Vanilla — creamy and inviting vanilla flavor • Coffee — coffee extract adds bright, robust flavor • Vanilla Chai —
blend of aromatic vanilla and warm spices
I like to use cocoa
powder because it
blends very well into the chili and it is easyier to use then baking
chocolate.
To prepare the
chocolate drizzle: Mix the oil, agave nectar, and cocoa
powder in a small bowl until
blended.
Once you
blend everything, you can add the
chocolate powder on top, as you would do on a cappuccino.
Recipe: Gluten Free
Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup white sugar 1/4 cup gluten free cocoa powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2 tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar pinch of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400
Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour
blend 1 cup white sugar 1/4 cup gluten free cocoa
powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2 tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar pinch of salt optional 1/2 cup Enjoy Life
chocolate chips Preheat oven to 400
chocolate chips Preheat oven to 400 degrees.
The cocoa mass and butter are replaced with a
blend of cocoa
powder and vegetable fat in the
chocolate compound.
Add coconut cream, cacao
powder, melted
chocolate and agave in a blender and
blend until smooth and creamy.
Ingredients For the «jelly puddings» 500 ml mixed berry juice (the one I used was a
blend of blackcurrant, cranberry, strawberry and raspberry juices) 3 teaspoons agar
powder For the white
chocolate sauce 100 g white
chocolate (I used vegan white
chocolate chips) half a teaspoon ground cinnamon 200 ml soy milk 1 teaspoon cornstarch -LSB-...]
Put coconut cream, silken tofu, melted
chocolate, date syrup and acai berry
powder to the blender and
blend until smooth and creamy.
A
blend of almonds and butter act as the binder for this flourless
chocolate cake that uses raw cacao
powder, which retains more nutrients than cooked
powder.
I first tried it with cottage cheese and cocoa
powder and that came out too bitter for my liking, so I changed it up and threw in a milk
chocolate Choco - Perfection bar instead and
blended it all up with the cottage cheese and it was perfect!
Add all ingredients, except shaved
chocolate and chopped hazelnuts, to a high -
powdered blender and
blend until smooth.
Navitas Naturals cacao
powder is easy to use
blended with smoothies, coffee, tea, desserts, sprinkled on fruit, or to make the best hot or cold
chocolate drink.
TriSource Protein
Blend (soy protein isolate, calcium caseinate, whey protein isolate), maltitol syrup,
chocolate flavored coating (sugar, fractionated palm kernel oil, cocoa
powder, whey, nonfat milk, soy lecithin, natural flavor), cane invert syrup, fructose syrup, oligofructose (from chicory root), soy crisps (soy protein isolate, tapioca starch, salt), alkalized cocoa
powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of:
chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, peanuts
1 scoop Less Naked
Chocolate Whey Protein
Powder 1 scoop Naked
Powdered Peanut Butter 1/2 cup milk (of choice) 1 cup water Ice, as needed Place all of the ingredients in your blender and
blend until -LSB-...]
Add the cacao
powder to the remaining mixture in the blender (I added 4 tablespoons for a more intense
chocolate flavor) and
blend until well combined.
- put all the filling ingredients in the blender and
blend except for the cacao -
blend very well at high speed until totally creamy - pour 3/4 of the filling on the prepared crust - put the cacao
powder in the blender with what is rest of the filling and
blend well - pour cacao filling on top of the other filling creating a swirly shape - shape further with a chopstick or a knife so that the
chocolate cream penetrates the speculaas cream - cover with plastic wrap and freeze for a couple of hours until well set - sprinkle with cacao nibs
Dry ingredients: 2 1/4 cups Whole Wheat Pastry Flour 3/4 cup / 4 oz / 115g sugar 1 1/2 teaspoons baking
powder 3/4 teaspoon kosher salt Wet ingredients: 3/4 cup silken tofu,
blended with 1 - 2 tablespoons water 1 cup / 240 ml olive oil 3/4 cup / 180 ml hemp milk (original flavor) 1 1/2 tablespoons fresh rosemary, finely chopped 5 ounces / 140 g bittersweet
chocolate (70 % cacao), chopped into 1 / 2 - inch pieces 2 tablespoons sugar for top crunch
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.