If you like richer cookies with a deep chocolate taste, use 1 cup of flour and 2/3
cup cocoa powder as written in the recipe below.
Not exact matches
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4
cup chocolate almond milk (such
as Blue Diamond Almond Breeze Chocolate Milk) 1/4
cup graham cracker crumbs 2 Tablespoons
cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for topping
I added in 1 Tbsp of
cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin
cups and pressed down
as hard
as I could with a spoon.
As for the chocolate topping, I melted with the coconut oil about 1/3
cup GF mini dark chocolate chips before adding the
cocoa powder.
I like to start with 2/3
cup of
cocoa and add from there,
as cocoa powders vary in their intensity.
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
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted butter 1
cup granulated sugar 1/2
cup packed brown sugar 3/4
cup good
cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2
cup mini semi sweet chocolate chips (I love Ghirardelli
as well) 1/2
cup all purpose flour 1.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4
cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3
cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened
cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to serve) 1
cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2
cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1/2
cup quinoa 1 1/2
cups unsweetened coconut or almond milk in carton 2 Tbsp unsweetened
cocoa powder 2 tsp natural sugar, such
as coconut sugar, erythritol, or xylitol Toppings of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)
1
cup butter or margarine, melted 2
cups white sugar 2 teaspoons vanilla extract 3 eggs 3/4
cup unsweetened
cocoa powder 1 1/4
cups all - purpose flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1
cup semisweet chocolate chips optional 2 tablespoons chocolate syrup, such
as Hershey ’s
Little
cocoa bites... I made a version with pure
cocoa butter and vanilla
powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin
cups and topping with chopped macadamias and inca berries.
I have made them double chocolate
as well by adding 1/4
cup of
cocoa powder to the mix.
Ingredients 1/4
cup almond flour 1 tsp baking
powder 1 tbsp
cocoa powder 2 tbsp peanut flour (such
as PB2) 3 tbsp milk (dairy or any nut milk) 1 tbsp Carrington Farms coconut oil 1 egg 1 tbsp Nutella
You use the same ingredients
as above, with one change: remove 1/2
cup flour and replace with 1/2
cup cocoa powder of choice.
for the frosting: 1/4
cup cold water 5 tbsp coconut butter (this is not the same
as oil) 1/4
cup dark brown sugar 1 1/2 tsp instant espresso 1 1/2 tbsp unsweetened
cocoa powder 6 oz bittersweet chocolate (preferably min.
1/2
cup almond butter, or other nut or seed butter of choice 3 tablespoons pure maple syrup 2 1/2 tablespoons
cocoa powder 2 tablespoons water, or
as needed to make the mixture spreadable
whip up the sauce
as the pancakes cook: mix the
cocoa powder into the molasses in a measuring
cup or bowl.
* You can not let Coconut flour sit long,
as soon
as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2
cup of
cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily.
What you'll need: • 2
cups baked sweet potato (skin removed) • 3 eggs • 1/4
cup coconut oil (melted) • 1/4
cup agave • 1/4 tsp vanilla • 3 tbsp coconut flour • 4 tbsp
cocoa powder • 2 tsp cinnamon • 1/2 tsp fresh ground ginger • 1/4 tsp pumpkin pie spice • 1/4 tsp baking
powder • Pinch sea salt • Chocolate chunks (
as many
as you'd like)
Use this go - to breakfast smoothie recipe from Authentic Simplicity
as a base recipe and think up your own variations: 1 banana + 1/2 avocado + 1/4 yogurt + 1
cup milk of choice + 1 tsp raw honey + 1 tsp
cocoa powder.
Ingredients • 2.75
cups water • 2 - 3 bananas (depending on size and your tastes) • 1 T vanilla (
as desired) • ~ 6 - 10 T (to taste) unsweetened fair trade *
cocoa powder • 1.5
cups steel cut oatmeal
What's in them: 6 oz good dark chocolate, I used 72 % cacao but you can go
as dark
as you like (about 1
cup chocolate bar squares, chunks, or chips) 1/2
cup pureed ripe avocado, about 1/2 large avocado or 1 small avocado 1/2 teaspoon vanilla extract 1/8 teaspoon sea salt Toppings of your choice: coconut flakes or chips, crushed nuts, crushed freeze dried fruit,
cocoa powder, crushed candy canes, or any other toppings you can think of
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