Sometimes I like to make it more «dessert - like» by adding about 1/2 cup of
chopped dark chocolate pieces to the recipe.
Not exact matches
I
chopped a
dark chocolate bar up to toss in but feel free to use what you have on hand —
chocolate chips, m & m's, reese's
pieces — whatever sets your heart aflutter.
Stirred in 40g
chopped dark orange
chocolate (I used Lindt Orange Intense which also contains
pieces of orange and almonds), 1 tsp vanilla extract and 15g very finely
chopped mixed peel.
Ingredients 1/2 cup unsalted raw cashew
pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces
dark chocolate (70 % or higher),
chopped Instructions Combine the cashew
pieces and the filtered water in the bowl of a high powered blender.
Ingredients 1 tbs olive oil 1 onion, finely
chopped 1 organic free - range chicken, cut into at least 8
pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g
dark organic cooking
chocolate
Instead of the
chocolate chips, I finely
chopped just 3
pieces of a super
dark chocolate and put those in the mix.
I use lots of cocoa powder, and
pieces of
chopped dark chocolate for added flavor and moisture.
3 cups of white flour 1 sachet of dried yeast 1 teaspoon of sugar 1/3 cup of melted coconut oil 1/4 cup of coconut sugar 3/4 cup of lukewarm unsweetened almond milk 1/2 cup of lukewarm water 60gr of Mia 100 %
dark chocolate chopped into small
pieces 1/2 teaspoon of cinnamon A pinch of sea salt
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade
dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar) * 1 bar / 3 ounces
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint,
chopped into 1/2 inch
pieces (I used Theo Peppermint Stick
Dark Chocol
Dark ChocolateChocolate)
106 grams / 3 -3 / 4 ounces / 2/3 cup extra
dark chocolate baking chips (I like Guittard's), lightly
chopped, or
dark chocolate bar
chopped into small
pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
1/2
dark chocolate bar (
chopped into
chocolate chip - sized
pieces).
Ingredients: 175g plain flour 85g butter,
chopped into
pieces 2 tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g butter, melted 50g plain flour 50g cocoa, plus extra to serve 50g macadamia nuts,
chopped 50g
dark chocolate,
chopped ice cream, whipped cream and
chocolate syrup (optional)
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch
pieces * 1⁄2 packed cup
dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet
chocolate, roughly
chopped into 1⁄2 - inch
pieces (I
chopped my
chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Mix - ins 3 plain graham crackers, broken into
pieces 1/2 cup vegan marshmallows,
chopped 1/4 cup good quality
dark chocolate chunks, coarsely
chopped
Take 1 1 cup (140g) white whole wheat flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality
dark chocolate, broken into
pieces 1 cup (210g) brown sugar 1/2 cup (110g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 1 flax egg 1/4 cup mixed nuts, roughly
chopped
3/4 cup (170 grams) butter, softened 1/2 cup tahini 1 1/4 cup packed
dark brown sugar 1/4 tsp salt 2 cups flour + extra for dates 8 Medjool dates,
chopped into small
pieces (you can replace dates with other ingredients like
chocolate or nuts) Handful of sesame seeds
Take 2 1 cup (130g) cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality
dark chocolate, broken into
pieces 1 cup (210g) brown sugar 1/4 cup (55g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 2 flax eggs 1/4 cup mixed nuts, roughly
chopped
1-1/2 cups rolled oats 1/4 cup heavy cream 4 oz 70 % or more
chocolate,
chopped into small
pieces 3/4 cup brown sugar 1/4 teaspoon ground ginger 1/2 teaspoon salt 5 Tablespoons melted butter 1 cup
dark corn syrup 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar 4 large eggs
Ingredients: 1 package Setton Farms Pistachio Chewy Bites (6
pieces) 1/4 cup almond milk 1/2 cup non-dairy
dark chocolate chips Dash sea salt 1 tablespoon dried cranberries 6 - 8 pistachio kernels, finely
chopped
9 am: 1/2 cup overnight oats, cinnamon, 1/2 cup mixed frozen berries (thawed), 3 T hemp seeds plus an Americano (2 shots espresso in hot water) 11:30 Vega
chocolate All - in One Nutrition Shake (mixed with water — this was a post workout on the way to second breakfast) 1 pm Mixed chard, spinach and arugula with 3 poached eggs, 1/4 cup
chopped squash, 2 T pecans 5 pm snack: 2 T 70 %
dark chocolate pieces, 2 T walnuts, 3 dried apricots
chopped, cinnamon 8 pm 1/4 cup green tea cha Soba noodles with sashimi my friend was nice enough to bring me while I was packing
106 grams / 3 -3 / 4 ounces / 2/3 cup extra
dark chocolate baking chips (I like Guittard's), lightly
chopped, or
dark chocolate bar
chopped into small
pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
Cooking Time: 12 minutes Serves: 9 Ingredients 3 1/3 cups Almond Flour 1 tsp Baking Soda 10 Tbsp (10oz) Kerrygold Salted Butter 2 tsp Pure Vanilla 1 Whole Egg 1 Egg Yolk 1 Cup Coconut Sugar 1 Cup
Dark Chocolate Chips, or 1
Dark Chocolate Bar (
chopped into pieces) 1/2 Chopped Pecans Preheat
chopped into
pieces) 1/2
Chopped Pecans Preheat
Chopped Pecans Preheat Oven to
Method: Make the
dark chocolate pieces first: Melt the
chopped dark chocolate and the coconut oil together over a double broiler on low - ish heat.
For 100 % raw, leave out the
dark chocolate pieces or use raw
chocolate (
chop up a raw bar) or add more cacao nibs.
Take 2 1 cup (130g) cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality
dark chocolate, broken into
pieces 1 cup (210g) brown sugar 1/4 cup (55g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 2 flax eggs 1/4 cup mixed nuts, roughly
chopped