1 banana (medium, fresh) 1 cup frozen strawberries 2 tablespoons maple almond butter (recipe below) 1 cup Califia vanilla almond milk 1/4
cup chocolate sea salt granola (recipe above)
1 medium ripe banana 1 cup plain dairy free yogurt (my favorite is this one) 1/4
cup chocolate sea salt granola (from recipe above)
Not exact matches
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
Orange Cardamom Hazelnut Dark
Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a
Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon
sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark
chocolate (make sure to use certified gluten free if that is a
chocolate (make sure to use certified gluten free if that is a concern)
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
1 1/2
cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or
sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup dark brown sugar, packed 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4
cup old - fashioned oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet
chocolate chips
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
1
cup SunButter Creamy 4 eggs 1/4
cup honey 1/4 teaspoon
sea salt 2 tablespoons unsweetened cacao 1 tablespoon cinnamon 2 teaspoons vanilla extract 2 tablespoons
chocolate chips, dairy free ⅛ teaspoon gluten free baking soda *
3
cups whole wheat pastry flour (or unbleached all - purpose flour) 1
cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain
sea salt 1
cup unsalted butter, at room temperature 2
cups sugar 3 large eggs 1 tablespoon vanilla extract 2
cups peppermint bark, roughly chopped 1/2
cup miniature
chocolate chips (optional)
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)
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
3
cups all purpose flour 1/2
cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or
sea salt 1
cup unsalted butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1
cup white
chocolate chips
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet
chocolate chips (optional)
1 1/2
cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s milk
chocolate candies
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4
cup (180 grams) whole milk 3/4
cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet
chocolate, chopped finely 1/4
cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine
sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water
Chocolate Royal Icing: 1/2 pound (2
cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or
sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water
1 1/4
cups all - purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 2 large eggs, room temperature 1/3
cup light brown sugar, packed 1/3
cup granulated sugar 1/2
cup neutral - flavored oil 1
cup pumpkin purée 1/2
cup buttermilk * 1 1/2
cups old - fashioned rolled oats 1 1/4
cups semisweet
chocolate chips
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
For filling 3/4 pound milk
chocolate, roughly chopped 1-1/2
cups heavy cream Maldon
sea salt and crushed pretzels, for serving
2 1/4
cups all - purpose flour * 1 tablespoon cornstarch or arrowroot 1 teaspoon baking soda 3/4 teaspoon salt 1
cup vegan margarine 3/4
cup brown sugar 3/4
cup sugar 1/4
cup water 1 tablespoon pure vanilla extract 2
cups semisweet
chocolate chips (dairy - free) Flaky
sea salt, optional 1 1/2
cups chocolate hazelnut butter (Justin's is vegan!)
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or
sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned oats 3/4
cup semisweet
chocolate chips 1/2
cup chopped walnuts
Topping 1
cup (about 6 ounces or 170 grams) semisweet
chocolate chips A pinch of salt 1/2
cup (120 ml) heavy cream Flaky
sea salt, to finish (optional)
The Well Fed Homestead recommends making
chocolate using unsweetened baking
chocolate (8oz) to 2 Tbs coconut oil, 1
cup honey, some vanilla and a dash of
sea salt...
1 1/2
cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2
cup raw cane or coconut palm sugar 1/2
cup powdered stevia (or same as above) 1/4 teaspoon fine
sea salt 3/4
cup unsweetened apple sauce 1/2
cup hot water 1/2
cup coconut oil, melted 1 tablespoon pure vanilla extract dark
chocolate chips for the eyes (optional)
6 ounces bittersweet
chocolate, chopped (I use Trader Joe's Pound Plus Dark Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1 cup granula
chocolate, chopped (I use Trader Joe's Pound Plus Dark
Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1 cup granula
Chocolate) 6 ounces (1 heaping
cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or
sea salt 6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1
cup granulated sugar
Brownies: 1/2
cup unsalted butter, cut into small pieces 2 ounces unsweetened
chocolate, chopped 3/4
cup granulated sugar 1/4
cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/4
cup cocoa powder (natural or dutch process) 1/4 teaspoon Kosher or
sea salt
Cake: 7 ounces bittersweet
chocolate, chopped 7 ounces unsalted European - style butter, cut into small pieces 1 1/3
cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or
sea salt
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
* 2
cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or
sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark
chocolate
* 1
cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine
sea salt * 1 heaping
cup 60 % bittersweet
chocolate chips (or chopped bittersweet
chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse
sea salt or smoked
sea salt - optional (I used large flake smoked
sea salt)
I used just shy of 1/2
cup cocoa and loved the deep
chocolate flavour, especially with the
sea salt.
2 tbsp cocoa powder 250 g (4 1/2 dl; 2
cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine
sea salt 2 eggs 175 g (2 dl; 3/4
cup plus 2 tbsp) granulated sugar 2 1/2 dl (1
cup) buttermilk 180 g bittersweet
chocolate (70 % cocoa), melted & cooled 90 g bittersweet
chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature flaked
sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top
Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocol
Chocolate Peanut Butter Granola Recipe 3
cups old - fashioned rolled oats (gluten free, if needed) 1/2
cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine
sea salt or kosher salt 1/2
cup semisweet or bittersweet
chocolatechocolate chips
Cake: 7 ounces good - quality bittersweet
chocolate *, chopped 7 ounces unsalted European - style butter *, cut into small pieces 1 1/3
cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or
sea salt
Ingredients: - 1/2
cup white sugar - 1/2
cup brown sugar - 6 tablespoons butter - 2 large eggs - 1 teaspoon vanilla - 1
cup cocoa powder - 1/4 teaspoon salt - 1/2
cup semi-sweet
chocolate chunks or chips - 1/2
cup roughly chopped walnuts or hazelnuts (optional)- Flaky
sea salt for topping
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)
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of
sea salt 50gr of Mia Cranberry
Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1
cup vegan butter, room temperature 1/2
cup powdered sugar 1 vanilla bean, split and scraped 1/4 teaspoon fine
sea salt 2
cups unbleached flour 4 oz dark
chocolate, chopped
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis
Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch of
sea salt
3/4
cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2
cup Creamy or Chunky Natural Peanut Butter 1/4
cup Maple Syrup 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Cinnamon 1/8 teaspoon Pink
Sea Salt 2 Tablespoons chopped Sugar Free
Chocolate or
Chocolate Chunks
Chocolate drizzle 1/3
cup (25g) cacao powder 2 tablespoons (22g) unrefined coconut oil, melted (but not hot) 1 tablespoon (16g) pure maple syrup Pinch of fine
sea salt
1/2
cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well)
sea salt to taste 1 6 - oz bar of dark
chocolate 1 6 - oz bar of white
chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)
Ingredients for the batter: 1/4
cup mashed sweet potato 1/4
cup chocolate whey protein powder 1tbsp peanut butter (I used
chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch
sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)
3
cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 1
cup coconut oil, melted (use refined for a milder flavor) 3/4
cup light brown sugar, packed 1/2
cup granulated sugar 1/2
cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark
chocolate, chopped
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
3
cups puffed brown rice cereal 1
cup sliced almonds 1/2
cup shelled salted pistachios, roughly chopped 1/4
cup white chia seeds 1/2
cup honey 1/2
cup smooth peanut butter 1-1/2 ounces bittersweet
chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky
sea salt
1/2
cup / 3.5 oz / 90 g turbinado sugar 6 ounces / 170 g bittersweet
chocolate 2
cups / 8.5 oz / 245 g whole wheat pastry flour 1 teaspoon baking soda 4 1/2 teaspoons ground ginger 1/2 teaspoon fine grain
sea salt 1/2
cup / 4 oz / 113 g unsalted butter 1/4
cup / 2 oz / 60 ml unsulphured molasses
1/4
cup Water 1 1/2
cups Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2
cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon Pure Vanilla Extract 3/4 teaspoon
Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2
cups Naturally Sweetened
Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
Chocolate Chips (use milk
chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
coconut oil, for greasing 2
cups BPA - free canned chickpeas, drained and rinsed 1/3
cup pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp
sea salt 1/4 tsp each baking powder and baking soda 1/2
cup chopped unsweetened dark
chocolate, divided
1 (112g) extra ripe banana, mashed 1/2
cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4
cups (78g) pure maple syrup 1/4
cup (55g) Califia Farms original almondmilk 1 1/4
cups (122g) oat flour 1/2 teaspoon fine
sea salt 1/4 teaspoon baking soda 1
cup (98g) thick rolled oats 1/4
cup unsweetened banana chip meal (see notes above) 1/4
cup dry roasted peanuts, roughly chopped 2 ounces good quality dark
chocolate, roughly chopped