3/4 cup all - purpose flour 1/3
cup cocoa powder Pinch of salt 6 tablespoons butter, at room temperature 3/4 cup powdered sugar 1 large egg 1/2 teaspoon vanilla extract
Not exact matches
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.
for the meringue mushrooms: 3 egg whites small
pinch cream of tartar 3/4
cup (300 grams) sugar
pinch of salt 1/4
cup (60 mL) water
cocoa powder, for dusting
5 medium beets (or enough for 2
cups pureed beets) 1
cup butter, softened 1 1/2
cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2
cup cocoa powder 1 1/2
cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon
Pinch of salt Confectioner's sugar, for dusting
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g
cocoa powder 2
cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda
pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
11 tablespoons unsalted butter 1 1/4
cups white granulated sugar 3/4
cup cocoa powder 1 teaspoon vanilla extract hefty
pinch of salt 2 large eggs 1/3
cup unbleached all purpose flour heaping
cup of garbage mix - ins (I used 4 nutty bars that I sliced.
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 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons
cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon
pinch of sea salt 1/3
cup coconut flakes
Frosting: 1
cup (2 sticks) unsalted butter, softened to room temperature 2
cups confectioner's sugar 3/4
cup natural unsweetened
cocoa powder 1
cup malted milk
powder (I use Carnation)
pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
for the chocolate Italian meringue buttercream: 3 egg whites
pinch salt, to taste 150 grams (3/4
cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2
cups, 24 tablespoons, 3 sticks) butter 170 grams (1
cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4
cup)
cocoa powder, as needed
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2
cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour
pinch of salt 6 TBSP strawberry jam 3 TBSP unsweetened
cocoa powder 4 - 5 drops neon pink food coloring
1/2
cup (1 stick) Earth Balance, softened 1
cup granulated sugar 1/2
cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1
cup whole wheat pastry flour 1/3
cup cocoa powder 1 tsp baking
powder 1/2 tsp baking soda
Pinch of salt 1/2
cup peanut butter and / or chocolate chips
Cookies 1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar
pinch of baking soda 1/4
cup cocoa powder 1/2
cup brown rice flour 1 teaspoon xanthan...
• 1
cup sugar • 1
cup chocolate chips • 1/2
cup cocoa powder • 1/2 teaspoon xanthan gum • 1 1/4 ounce of Yellowbird Habanero Hot Sauce •
Pinch cayenne pepper •
Pinch of salt
1
cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3
cup unsweetened
cocoa or cacao
powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract
Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
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 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated cane juice) 1/4
cup brown sugar
pinch of baking soda 1/4
cup cocoa powder 1/2
cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4
cup water
1
cup sugar 2 tablespoons
cocoa 1 teaspoon baking
powder 1 teaspoon baking soda 1 1/2
cups flour 1 egg 1/2
cup milk 150g butter (melted) 1 teaspoon vanilla essence
Pinch of salt 1/2
cup boiling water
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 the
cocoa.
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)
2
cups whole wheat pastry flour 1/2
cup sugar 1 tablespoon
cocoa powder 2 teaspoons instant espresso
powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking
powder 1/4
cup well - chopped pecans 1/2
cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2
cup blackstrap molasses (see note above) 1/4
cup demerara sugar
Combine 1 can sweetened condensed milk, 3/4
cup evaporated milk, 3 tablespoons butter,
cocoa powder, instant coffee, vanilla extract, and a
pinch of salt in a large saucepan.
10 oz pitted medjool dates (approximately 1
cup, condensed) 1/2
cup almonds 1 tbsp
cocoa powder 1 tsp cinnamon
pinch of sea salt 2 oz almond paste (canned or use recipe below)
cocoa powder, coconut & ground pistachios, for rolling
For the Cookies: Recipe adapted from Food52: 1/2
cup unsalted butter, room temp 3/4
cup sugar 3 eggs Zest of an orange (I did 3 tangerines) 1 teaspoon vanilla extract 2 teaspoon Grand Marnier (orange liqueur) 1
cup flour 2 tablespoons
cocoa powder 1/2 teaspoon baking
powder 3 ounces semisweet chocolate
Pinch of salt
Next, sprinkle in 1 3/4
cups rolled oats, 1/4
cup cocoa powder, 2 teaspoons baking
powder, 1 teaspoon baking soda, a couple
pinches of kosher salt, and a good splash of either almond or vanilla extract.
ingredients: for the crust: 140 grams (1
cup) whole almonds 8 - 10 dates, depending on how juicy they are 2 tablespoons cacao or
cocoa powder pinch sea salt
1/3
cup honey 1/2
cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1
cup almond flour 1/2
cup dark
cocoa powder 1/4 teaspoon baking soda
pinch of salt 1 ounce unsweetened chocolate, chopped 2 tbsp
cocoa nibs 1/3
cup chopped hazelnuts
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4
cup sugar 3/4 teaspoon vanilla extract 3/4 + 2/3
cups flour, sifted 1 tsp baking
powder Pinch of salt 1.5 tsp sifted unsweetened
cocoa, diluted with 2 Tbsp whole milk 1.5 tsp Matcha
powder
Chocolate Buttercream: 2
cups (4 sticks) unsalted butter, softened to room temperature 5 1/2
cups confectioners sugar 1 1/4
cups natural unsweetened
cocoa powder pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3
cup heavy cream
1 3/4
cups (415 ml) whole or 2 % milk 3 tablespoons
cocoa powder 3 tablespoons granulated sugar
Pinch of salt 1 teaspoon vanilla extract Mini semi-sweet chocolate chips Mini marshmallows
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2
cups Cup4
Cup 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 degrees.
Hot
Cocoa Raw milk from grass - fed cows (1
cup) Cream, grass - fed, organic (1/2
cup)
Powdered cocoa (1 TBS)
Pinch of sea salt Maple syrup, raw honey, or organic cane sugar to taste Optional: Egg yolks, raw, pastured (2)
4 tablespoons coconut oil 2 tablespoons finely shredded coconut /
powder (blend if it's too coarse) 2 tablespoons coconut milk 1/4
cup apple sauce 1 tablespoon
cocoa pinch fine sea salt
3/4
cup light spelt flour 1/4
cup raw cacao
powder (or unsweetened
cocoa) 1 tablespoon arrowroot
powder 1/4 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon fine sea salt
pinch of ground cinnamon 1/4
cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4
cup light tahini 1/2
cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
Chocolate Cashew Butter Cupcakes (makes 8) Dry 1/2
cup brown rice flour 1/2
cup white rice flour 1/4
cup tapioca flour 1/4
cup arrowroot flour 1/2
cup cocoa powder 1/2
cup cane sugar 1/2
cup coconut sugar 1 tsp baking
powder 1 tsp baking soda 1 tsp xanthan gum a
pinch of salt
4 ounces (1 stick, 1/2
cup) unsalted butter, at room temperature 3/4
cup packed brown sugar (light or dark) 1 egg 3/4
cup mashed, ripe bananas (about 2 medium) 1/4
cup sour cream 1 teaspoon vanilla extract 1
cup all purpose flour 1/2
cup cocoa powder (I used dutch - processed, but natural should work in a
pinch) 1 1/2 teaspoons baking bowder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup chopped bittersweet chocolate
ingredients COFFEE MARSALA SYRUP: 1/3
cup water 1 tablespoon instant espresso
powder 1 tablespoon Marsala wine 2 tablespoons light brown sugar (packed) CREAMY WHIPPED FROSTING: 1 (8 - ounce) package cream cheese (softened) 1/2
cup confectioners» sugar (plus 1 teaspoon, divided) 1 1/4 teaspoon vanilla extract (divided)
pinch Kosher salt 1
cup heavy cream TO ASSEMBLE: 1 store - bought 9 - inch round yellow cake 2 tablespoons unsweetened
cocoa powder (to garnish)
Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2
cup (170g) confectioner's sugar (
powdered sugar) 2 tablespoon unsweetened
cocoa (not the Dutch - process kind)
pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if needed
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
Top Layer: 1/2
cup cashews, soaked and rinsed 1/4
cup cocoa powder 2 tbsp maple or agave syrup 4 tbsp coconut oil 1/4
cup water cinnamon to taste
pinch of Himalayan salt
Base: 1
cup dates 1
cup roasted hazelnuts 1/2
cup soaked raw buckwheat groats 2 tbsp coconut oil, melted
pinch of Himalayan salt 2 tbsp
cocoa powder 1/2 tsp vanilla
powder 1 tsp Maca
powder (optional)
3
cups rolled oats 1/2
cup almonds chopped 1/2
cup dates chopped 1/2
cup sunflower seeds 2 tbsp chia seeds 2 tbsp
cocoa nibs 1/2
cup sesame seeds 1/4 tsp cinnamon 1/2 tsp vanilla
powder pinch of Himalayan salt 2 tbsp coconut sugar
Brownies with white chocolate and raspberries own recipe 3/4
cup (170g) unsalted butter, chopped 3/4
cup (150g) granulated sugar 1/2
cup (88g) light brown sugar, packed 1
cup (90g) unsweetened
cocoa powder, sifted 1 teaspoon vanilla extract 2 large eggs, room temperature 1/3
cup (46g) all purpose flour
pinch of salt 3/4
cup (75g) frozen raspberries, unthawed 100g white chocolate chips Preheat the oven to 180 °C / 350 °F.
1 small banana 1
cup plant - based milk or water 2 Tablespoons Dandy Blend instant herbal coffee 1 Tablespoon maca
powder 1 Tablespoon
cocoa or cacao
powder pinch vanilla
powder (optional) Ice
1/3
cup almond meal 1 tbsp buckwheat flour 1/2 tsp baking
powder 2 tbsp
cocoa powder or raw
cocoa 2 - 3 tsp brown sugar 1/4 tsp vanilla paste or
powder Tiny
pinch salt 2 tsp milk (use non-dairy milk for vegan option) 1 tsp coconut oil, melted 1 tsp full - fat youghurt or aquafaba (for vegan option)
1
cup raw cashews (soaked for at least 3 hours) 2/3
cup water (up to 1
cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4
cup cocoa paste (or
cocoa butter) 2 tbsp
cocoa (or 4 if using
cocoa butter) 1/3 — 1/2
cup agave syrup vanilla
powder,
pinch of salt 1 tbsp fresh lemon juice
1
cup cashew nuts, raw and soaked in water for at least 3 hours 2/3
cup water 4 tbsp agave nectar 1 tsp espresso
powder 1 tsp lemon juice 1/2 tsp vanilla
powder 1/3
cup cocoa butter, melted
pinch of salt 4 tbsp
cocoa powder
2 1/4
cups whole milk 1/3
cup heavy cream 3/4
cup sugar, divided 1
cup unsweetened
cocoa powder (Scharffen Bergen) 2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70 %) 4 extra-large egg yolks 2 tbsp Bailey's Irish Cream 2 tsp pure vanilla extract Large
pinch of kosher salt 8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)
2
cups coffee ice cream 1/2 tablespoon Dutch - processed
cocoa powder Pinch of cinnamon 1/3
cup cold coffee 1/4
cup milk Whipped cream, for garnish Melted chocolate, for garnish