The key ingredients here are calcium, chromium,
cocoa seed extract, green tea extract, caffeine, cayenne fruit, and l - carnitine.
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.
Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates,
cocoa powder, coconut oil, chia
seeds, vanilla
extract and salt in a food processor.
1 cup pitted Medjool dates (pitted) 1/2 cup unsalted sunflower
seeds 1/2 cup walnuts 3 Tbsp raw cacao powder (or 4 Tbsp
cocoa powder) 1/2 tbsp pure vanilla
extract
Puddings: 1/2 c. full - fat coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia
seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla
extract 1 T. + 1 t.
cocoa powder
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
1/4 tsp of almond
extract 1/2 cup of tapioca flour 3 tbsp ground flax
seeds 1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of
cocoa powder 1/2 tbsp of baking powder 1 tsp of baking soda
Almonds, pumpkin
seeds, grass fed hydrolyzed collagen, pre-biotic fiber (from cassava root), coconut flakes, honey, natural flavors, water, coconut oil, unsweetened chocolate, organic fair trade
cocoa powder,
cocoa nibs, Himalayan pink salt, monk fruit
extract, tocopherols, hazelnuts, macadamia nuts, cashews.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla
extract 1/2 tsp coffee
extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup
cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts /
seeds for topping (pecans, pumpkin
seeds and hazelnuts is what I chose)
The Cacao Bean is the dried and fully fermented
seed of the Theobroma Cacao tree from which
cocoa solids and
cocoa butter are
extracted.
1/2 cup Almond milk (I used home - made) 1/3 cup water with 1 tsp chia
seeds (mix and leave for 10 mins) 1 tsp vanilla
extract 2/3 cup
cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp apple cider vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla
extract 1 tsp almond
extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax
seed 1/4 c
cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax
seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia
extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons
cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of roasted unsalted or salted peanuts 1/4 tsp of salt (you can omit this if you decide to use salted peanuts) 1/8 tsp of vanilla
extract 2 tbl of shredded and toasted coconut 2 tbl of dark
cocoa powder 1 tsp of chia
seeds (optional) 1/4 c of chocolate chips (optional)
3/4 cup non-dairy milk, or water 2 tablespoons chia
seeds 2 tablespoons raw cacao powder (or
cocoa powder) 4 Medjool dates, pitted 1/4 teaspoon vanilla
extract (optional)
Peanuts, pea protein crisps (pea protein, rice starch), organic brown rice syrup, organic tapioca syrup, brown rice protein, sugar, organic peanut butter, inulin (from chicory root), organic date paste, palm kernel oil, organic peanut flour, pea protein,
cocoa powder (processed with alkali), organic agave syrup, chocolate liquor, sacha inchi oil,
cocoa powder, organic buckwheat, organic peanut
extract,
cocoa butter, sea salt, hemp
seeds, natural flavors, chia
seeds, sunflower lecithin, brown rice crisps.
pea protein crisps (pea protein, rice starch), organic brown rice syrup, organic tapioca syrup, almonds, almond butter, brown rice protein, organic sugar, inulin (from chicory root), pea protein, organic agave syrup, organic date paste,
cocoa powder (processed with alkali), palm kernel oil, chocolate liquor, sacha inchi oil, brown rice crisps,
cocoa powder, organic tapioca solids, organic buckwheat, natural flavor, sunflower lecithin, chia
seeds, sea salt, hemp
seeds, organic vanilla
extract.
By: Danae Ingredients Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia
seeds 2 tablespoons unsweetened
cocoa powder 3 tablespoons maple syrup or agave 1/2 teaspoon vanilla
extract Chopped dark chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue reading →
Plus, they are endlessly customizable by varying the spices,
extracts, and other add - ins, or by giving them a chic coating of chia
seeds,
cocoa powder, or chopped nuts.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado,
seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened
cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla
extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
Cookies: 1 1/4 cup whole spelt or whole wheat flour 2 tbsp plus 2 tsp
cocoa powder 3/4 tsp anise
seeds 1 tbsp chia
seeds 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 2/3 cup sucanat 1 tsp vanilla
extract 1 egg Glaze: 1 tbsp plain yogurt 1/2 tsp lemon juice 1/4 tsp lemon zest 2 tbsp powdered sucanat
2 tablespoons chia
seeds soaked in 6 tablespoons water 3 tablespoons almond milk 1 teaspoon vanilla
extract 2 tablespoons tahini 1/2 cup
cocoa powder 1 can black beans, drained (230 grams drained weight) 2 tablespoons dark strong coffee granules soaked in 2 tablespoon hot water
I recently discovered chia «pudding,» which I make with unsweetened coconut milk (the canned varieties don't have nasty carageenan), cinnamon, dark
cocoa powder, unsweetened vanilla
extract, one mashed banana, and one cup of chia
seeds.
I purchase it at my local Albertson's but there are 12 flavors that can be purchased directly online) 2 Tb organic peanut butter or almond butter 1 Tb unsweetened
cocoa powder 1 Tb chia
seeds (see the benefits here of this tiny superfood) 1 tsp pure vanilla
extract
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
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
for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened
cocoa powder 1 cup boiling water 1/4 cup ground flax
seeds 1/2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla
extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
3 cups dried sprouted sunflower
seeds (or just raw sunflower
seeds) 3/4 cup
cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin
seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla
extract — optional
These little friends are made of a chia
seed egg, oats, salt,
cocoa powder, tahini, maple syrup, coconut oil, vanilla
extract, and almond milk.
In a medium mixing bowl, combined the blended mixture with the chia
seeds,
cocoa powder, cinnamon, and vanilla
extract and stir to combine.
You can add nuts,
seeds, and any additional powders (e.g.
cocoa, maca powder, lucuma powder), spices (e.g. cinnamon, cloves, ginger), and flavorings (e.g. vanilla
extract, orange peel, almond essence) to your batter, too.
Workers
extract the
seeds (often called beans) from football - shaped pods and then ferment and dry them to form
cocoa liquor, butter and powder.
Ingredients: 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups pure maple syrup 2 TBSP ground flax
seeds 2 tsp pure vanilla
extract 1/2 cup organic fair trade
cocoa powder] 1 tsp baking soda 1/2 tsp fine ground Celtic sea salt 3/4 cup gluten free organic flour Avocado oil cooking spray Instructions: Preheat oven to 350F.
Cream Base: Purified water, PEG - sorbitan monolaurate, 1,2,3 hydroxypropane, helianthus annuus
seed oil, tinctorius
seed oil,
cocoa butter, theobroma cacao, coconut oil, wheat germ oil, shea butter, medicina aloe, lecithin, mixed phospholipids, castor oil, polysaccharide derivatives, rosemary oil
extract, citrus
seed extract, citric acid, ascorbic acid and potassium sorbate.
All other ingredients are natural or wildcrafted * Theobroma cacao
seed (
cocoa butter), Persea gratissima (avocado butter avocado oil), Coffea Arabica — prunus amygdalus dalcis (coffee butter), Olea europaea (Olive butter olive oil), Cannabis sativa (hemp butter hemp oil), * Cocos nucifera (coconut oil)- Elaesis guinessis (palm kernel oil)- Tocopherol (Vitamin E butter), * Butyrospermun Parkii (shea butter), Aloe barbadensis leaf
extract (aloe butter), Beeswax, * Simmondsia chinensis (jojoba oil), * Sesamum indicum (sesame oil), Vitis vinifera (grapeseed oil), Hydrogenated Vegetable oil, * Essential Fragrance Oil (fragrance oils are a combo of organic and natural)
Combine the pumpkin
seeds, hemp
seeds, pitted dates, almond meal,
cocoa powder, coconut oil, and vanilla
extract in the bowl of a food processor.
Cream Base: Purified sterile water, PEG - sorbitan monolaurate, 1,2,3 hydroxypropane, helianthus annuus
seed oil, tinctorius
seed oil,
cocoa butter, thoeobroma
cocoa, coconut oil, wheat germ oil, shea butter, medicina aloe, mixed phospholipids, poly - saccharide derivatives, rosemary oil
extract, citrus
seed extract, citric acid, sodium bicarbonate, potassium sorbate, cycloheptaamylose
Donut Holes: 3/4 cup sweetener 1/4 cup milled / ground chia
seeds (if grinding whole
seeds, use about 2 heaping tbsp) 1/2 cup unsweetened
cocoa powder 1 tsp baking powder 1/4 tsp sea salt 3 egg whites, or about 1/3 cup egg white 1 tsp vanilla
extract
Cream Base: Purified water, PEG = sorbitan monolaurate, 2, 3, 4 hydroxypropane, helianthus annuus
seed oil, tinctorius
seed oil,
cocoa butter, theo broma cacao, coconut oil, wheat germ oil, shea butter medicine, aloe, lecithin, mixed phospholipids, polysaccaride derivatives, rosemary oil
extract, citrus
seed extract, citric acid, potassium sorbate, cyclotheptaamylose.
1 1/4 cup raw walnuts (or any kind of nuts or
seeds, my favorites are walnuts and pecans) 1 cup almond flour (or any nut /
seed flour) 10 medjool dates (pitted) 1/2 cup raw cacao powder (or regular
cocoa powder) 1 teaspoon vanilla
extract (gluten - free variety) 1 - 2 Tablespoon raw coconut oil, melted (but not hot)
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
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
Ingredients: Vegan Pro 5 Protein Blend (pea isolate, rice concentrate, organic hemp, chia
seed, cranberry fruit), natural cocoa, evaporated organic cane juice, natural chocolate flavors, xylitol, arabinogalactans, steviol glycosides, l - glutamine, GS Broccoli Seed Extract, Aminogen ®, medium chain triglycerides, AlgaeCal ®, taurine, calcium d - glucarate, suma root 4:1 powder, sodium, natural alpha - tocopher
seed, cranberry fruit), natural
cocoa, evaporated organic cane juice, natural chocolate flavors, xylitol, arabinogalactans, steviol glycosides, l - glutamine, GS Broccoli
Seed Extract, Aminogen ®, medium chain triglycerides, AlgaeCal ®, taurine, calcium d - glucarate, suma root 4:1 powder, sodium, natural alpha - tocopher
Seed Extract, Aminogen ®, medium chain triglycerides, AlgaeCal ®, taurine, calcium d - glucarate, suma root 4:1 powder, sodium, natural alpha - tocopherols.
Raw Chocolate - Chia Energy Bars From the January 2010 issue of Vegetarian Times 1 1/2 c pitted dates 1/3 c raw unsweetened
cocoa powder 1/3 c whole chia
seeds 1/2 t vanilla
extract 1/4 t almond
extract 1 c raw slivered almonds
These little friends are made of a chia
seed egg, oats, salt,
cocoa powder, tahini, maple syrup, coconut oil, vanilla
extract, and almond milk.
They will have Peppermint Patty bars using essential oils of peppermint and chocolate and
cocoa butter, Green Tea using essential oils, botanical
extracts and grape
seed oil, Oatmeal Honey which is fabulous as a facial cleanser / moisturizer and gentle enough for baby, and more.
1 cup (114gm) walnuts 2 cups (280gm) dates 3/4 cup (90gm) hemp
seeds 3/4 tsp mint
extract 1 teaspoon clear liquid stevia, such as NuNaturals 1 1/2 cups (150gm) unflavored vegan protein powder, such as True Nutrition 50/50 Rice / Pea blend (see full blog post for more information and discount code) 6 tablespoons (30gm)
cocoa powder 1/4 cup + 1 tablespoon brown rice syrup
Huh, mine is: - 2 tbs chia
seeds (betterbody goods) 120 cal; 6g protein; 6g fat; 0g ncarb - 1/4 cup Silk unsweetened coconut milk 11 cal; 0g protein; 1g fat;.5 g carb - 1 tbs unrefined organic coconut oil (spectrum) 120 cal; 0g protein; 14g fat; 0g carb - 1/2 tsp vanilla
extract Negligible - 1 tbs unsweetened
cocoa (Trader Joe's) 20 cal; 1g protein; 1g fat; 1g ncarb * I took out any supplemental protein powder bc I eat meat for lunch.