Spread the remaining 1/4
cup cocoa powder out.
Not exact matches
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal,
cocoa powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes
out clean - Transfer to a cooling rack to cool completely
ingredients: 3
cups (300 grams) confectioner's sugar 3/4
cup (90 grams) dark
cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had — milk — and they turned
out fabulously) 1 1/2
cups (135 grams) chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling
I added a half
cup more date paste than usual with my cookies, because I wanted to make sure they were still soft, and to balance
out the sight bitterness of the dark
cocoa powder.
also i replaced the 1/2
cup sugar with xylitol, and cut the
cocoa (ran
out) with 1/3 mesquite
powder and they were awesome!
YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients for the brownies: 1
cup melted unsalted butter 2
cups granulated sugar 2/3
cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso
powder (brings
out the chocolate flavor) 1
cup all purpose flour Directions: 1.
1/2
cup (1 1/2 oz) Dutch - processed
cocoa (honestly though I have made it with the hershey's dark chocolate
cocoa powder and they turned
out fine)
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped
out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca
powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional
I only had about 3/4
cup cocoa powder and a half of a bag of chocolate chips, but they turned
out great.
I left
out the spices, used 1/2
cup cocoa powder, then added chocolate, vanilla and hazelnut extracts and dropped a few cacao nibs on top of each piece for what has to be the best fat bomb recipe I've ever had.
Now, this could be because I left
out half of the
cocoa powder, by accident, because I thought I was using a 1/4
cup measuring
cup, but it was actually only a 1/8
cup (oops!).
Just swap
out 1/4
cup of the flour for 1/4
cup of Dutch Processed
cocoa powder.
If you're dusting them in
cocoa powder, put about half a
cup of
cocoa powder in a plastic container with a lid, put a handful of the truffles in, put on the cover, roll them around, and then lift them
out into a strainer and shake off the excess
cocoa powder.
For cupcakes 2
cups all - purpose flour 2/3
cup unsweetened
cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking
powder 1 teaspoon kosher salt 2
cups shredded zucchini (about 8 ounces), squeeze
out excess water 3 large eggs 2
cups granulated sugar 3/4
cup vegetable oil 2 teaspoons vanilla extract 3/4
cup mini semisweet chocolate chips
Heated the agave with the
cocoa powder (it brings the flavor
out), tasted, added a scant 1/8
cups of semi sweet chocolate off the stove.
They turned
out fantastic but I can't help myself and always have to make adjustments so tonight I used 75 grams (1/3
cup) Wax Orchards Oh Fudge in place of the honey &
cocoa powder.
2 ripe bananas from the freezer, peels removed (unfrozen bananas will work; freezer time will increase) 3 tb unsweetened
cocoa powder 1/2
cup plain, unsweetened nondairy milk, preferably almond 1/4 tsp salt (NOT optional) Optional ingredients: 1/2 tsp vanilla (brings
out sweetness), 1 tb clear liquor (makes them a bit softer), added sweetener to taste (I did not need!)
I was also
out of
cocoa powder so I subbed six squares of unsweetened baking chocolate, added an extra 1/4
cup of almond meal to balance
out the extra liquid.
I added 1 + 1/4
cup of banana, almond extract (I was
out of vanilla), 4 tablespoons of
cocoa powder instead of 3.
Flavor options to add after all coconut has been strained
out: 1/2 tsp vanilla extract, or 1/2
cup pureed fresh or frozen strawberries, or 2 tsp
cocoa powder + 1/2 tsp vanilla.
3 1/4
cups spelt flour (also some additional flour for rolling
out the dough) 2/3
cups cacao
powder (or regular
cocoa powder) 1 T ginger 1 tsp cinnamon 1/2 tsp ground cloves 1 tsp baking soda 1/2 tsp baking
powder 1 tsp salt 2/3
cup Earth Balance Buttery Spread (I got it at Whole Foods) 1/2
cup dark brown sugar 1 large egg 3/4
cup molasses
so many protein bars are high in fats and blow macros
out of the water, so have been making my own bars for a while now, 400g protein
powder, 1
cup puffed brown rice, 1
cup processed bran, 1
cup rolled oats,
cocoa to taste, stevia to taste, spirulina to «taste» — lololol, 180 ml light coconut milk, a dash of water to help form a large dense ball.
Once I've made these two things, I then take
out a big pot and put into it about 2 - 3
cups of tea, 1 - 2
cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some sugar - free chocolate,
cocoa (or
cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom
powders to up the nutritional value - but just a little, to avoid bitterness).
So I added 1/4
cup of unsweetened
cocoa powder to this recipe, and they turned
out great!
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.
2 ripe avocados 30 - 40 drops pure liquid stevia OR 1 Tbsp Stevita spoonable stevia 1 tsp pure vanilla extract 3/4
cup organic unsweetened
cocoa powder or raw carob
powder 3/4
cup unsweetened almond or rice milk (additional to thin
out to your preference) 1/3
cup organic full - fat coconut milk 1 Tbsp brandy or rum (optional) 1/4 tsp cinnamon (optional)