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)
Raw
Chocolate Candy 1
cup cacao butter, shaved (that's what you see in the first picture) 1/2
cup raw cacao powder 1/4
cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave
syrup
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
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark
chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date
syrup 1/2 tsp.
1 1/4
cups organic brown rice
syrup 3/4
cup organic peanut butter * 2 tablespoons organic virgin coconut oil 6
cups brown rice cereal (gluten - free) 1/4
cup cacao nibs or dark
chocolate chips (optional)
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet
chocolate 1/4
cup light corn
syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
Chocolate -
Chocolate Chip Cherry Pancakes Adapted from
Chocolate -
Chocolate Chip Pancakes from Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple
Syrup 2 Teaspoons Vanilla Extract -LSB-...]
In my second round, I didn't add any sugar or
syrup, added dark
chocolate pieces (about 3/4
cup) instead, only 1/2 teaspoon of cinnamon instead of 1 teaspoon and baked muffins.
Just made these and did half a
cup of maple
syrup instead of the sugar and raisins instead of
chocolate chips.
for the milk
chocolate ganache: 5 ounces milk
chocolate, chopped 4 ounces bittersweet
chocolate, chopped pinch of kosher salt 1 tablespoon corn
syrup, optional 1
cup heavy cream
Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple
syrup to 1/4
cup, and added a 1/4
cup of dark
chocolate chips.
Meanwhile, combine
chocolate chips, 2/3
cup cream, corn
syrup, and 1 teaspoon vanilla in microwave - safe bowl.
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
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave
syrup 1 tbsp almond milk or water 1/8
cup of ground almonds 2 mini bars of sugar - free milk
chocolate + a square of 90 % dark
chocolate
Chocolate Chia Biscotti 1/2
cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4
cup maple
syrup 1/4
cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1
cup Anthony's Brown Rice Flour 1/4
cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
Fortunately I added in about a half
cup of dark
chocolate chips, so the end result was good - the
chocolate added the much needed sweetness that was lost with the forgotten maple
syrup...
We tweaked it (as always), reducing the sugar by 1 whole
cup and taking out the corn
syrup and
chocolate chips.
Blend the cocoa mixture, 1/4
cup vanilla soy milk, 1 shot vanilla - infused vodka, 1 teaspoon
chocolate syrup, and 1/2
cup ice.
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
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
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple
syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple
syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
Ingredients: 1/2
cup butter 2 Tbsp corn
syrup 9 ounces of dark
chocolate 1 box of Kinnikinnick gluten free graham crackers 2
cups mini marshmallows 1/2
cup sliced almonds 1/4
cup coconut
2
cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3
cup +2 tbsp honey (or maple
syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or
chocolate chips) 1/4
cup coconut oil, liquid 1 mint
chocolate bar for dipping, melted (about 3oz)
1
cup unsalted butter 1
cup granulated sugar 3/4
cup light brown sugar 1 tbsp corn
syrup 1 tsp vanilla extract 2 large eggs 1-3/4
cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2
cups baking ingredients (
chocolate chips, coconut, toffee bits, etc.) 1-1/2
cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds
Cookie Dough Truffles 1/2
cup Anthony's Blanched Almond Flour 3 tablespoons softened Anthony's Coconut Oil 2 tablespoons maple
syrup 3 tablespoons chopped dark
chocolate 1/4
cup chocolate chips melted with 1 tablespoon Anthony's Coconut Oil In a small bowl, combine all ingredients except the
chocolate chips melted...
for the whipped ganache frosting: 225 grams (8 ounces, 1
cup, 2 sticks) butter 180 grams (6 ounces) dark
chocolate, chopped 1 tablespoon corn
syrup, optional small pinch salt
Cassava Flour Brownies with Caramel Brownies: 1/2
cup chocolate chips 2 tablespoons maple
syrup 1/2
cup Anthony's Coconut Sugar 1/3
cup Anthony's Coconut Oil 1/3
cup Anthony's Cocoa Powder 2 eggs 1/3
cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2
cup Anthony's Coconut Sugar 1 tablespoon maple
syrup 2 tablespoons coconut cream Pinch salt 1/4
cup butter...
1
cup granulated sugar 1/4
cup water 1 tbsp corn
syrup 1/4
cup unsalted butter, cut into 4 pieces 1/2
cup heavy cream 3/4 tsp salt 1-1/2
cups whole hazelnuts, skinned 2 oz semisweet
chocolate, melted for drizzling
Chocolate Glaze 9 ounces dark chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
Chocolate Glaze 9 ounces dark
chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
chocolate, finely chopped 1
cup heavy cream 1 1/2 tbsp light corn
syrup 2 tsp vanilla extract
FOR THE
CHOCOLATE SAUCE 1 cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 2 tablespoons light corn syrup 1 cup powdered sugar, sifted 1 teaspoon vanill
CHOCOLATE SAUCE 1
cup semisweet
chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 2 tablespoons light corn syrup 1 cup powdered sugar, sifted 1 teaspoon vanill
chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4
cup heavy cream 2 tablespoons light corn
syrup 1
cup powdered sugar, sifted 1 teaspoon vanilla extract
Ingredients - 1
cup tahini - 1/2
cup coconut sugar - 1/4
cup pure maple
syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3
cup unsweetened cocoa powder - 1 tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3
cup chocolate chips For the
chocolate drizzle - 2 tablespoons
chocolate chips - 1 teaspoon coconut oil
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.
2
cups old - fashioned oats (use certified gluten - free oats if making this GF) 1
cup raw pecan halves 1
cup raw pepitas (pumpkin seeds) 1/4
cup maple
syrup 1/4
cup melted coconut oil 1/4
cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2
cup shredded or shaved coconut (optional) 1/2
cup white or semisweet
chocolate chips
Wet ingredients 3 eggs 1
cup / 240 ml full - fat coconut milk 2/3
cup / 160 ml maple
syrup 2/3
cup / 160 ml cold - pressed olive oil 100 g 75 % dark
chocolate (of your choice), coarsely chopped
I didn't have maple
syrup, so added 1/3
cup coconut sugar instead, as well as some chopped raw dark
chocolate and sultanas - it added a lovely jammy sweetness.
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
I stick to 1/4
cup coconut oil, maple
syrup, and
chocolate chips.
Chocolate Almond Smoothies 1
cup unsweetened vanilla or original almond milk 2 medium bananas, sliced 2 tablespoons almond butter or 20 raw almonds, chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon pure maple
syrup or agave
syrup 1
cup ice cubes
Top each piece with 1/2
cup banana, 1 teaspoon
chocolate syrup, and 1 teaspoon peanuts.
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
14.5 ounces full - fat organic coconut milk 2
cups fresh mint 1/2
cup maple
syrup 2 avocados 2 bananas pinch of salt 1/4
cup cacao nibs (pure raw
chocolate!)
Ganache 5 ounces bittersweet
chocolate, roughly chopped 1 tablespoon golden
syrup or brown - rice
syrup 1/3
cup soy cream
Ingredients 1
cup flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 stick butter, softened, plus 2 tablespoons melted butter 1/3
cup brown sugar 2/3
cup maple
syrup 2 eggs 1 teaspoon vanilla extract 1
cup chocolate cookie crumbs * 1 tablespoon cocoa powder
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
Add in 1/3
cup of milk (any milk you want: full - fat, low - fat, soy milk, etc), 1 tablespoon of granulated sugar, and 2 tablespoons of
chocolate syrup.
Confession — I just finished a bowl of vanilla ice cream with a chopped Reese's
cup,
chocolate syrup and caramel sauce.
2 tablespoons butter 1/4
cup brown sugar 1 egg yolk 2-1/2
cups all purpose flour 3-3/4 teaspoon baking powder 1-1/4 teaspoon salt 3 teaspoons ginger 1-1/2 teaspoon cinnamon 1/4 teaspoon cloves 1
cup buttermilk 2 tablespoons honey (or corn
syrup) 1
cup chocolate chips
2 1/3
cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple
syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan
chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.