I can never be bothered — with two tablespoons of sugar and half
a cup of choc chips.
I just made this with my VitaMixer and the only change I made was that I used 1/2 cup of Coconut Milk plus 1/2
cup of Choc Almond Milk and then 2 ice cubes.
Today's rendition is with 1
cup of choc chips plus about 2 cups of crunched up Gravel Crunch (Rex's Outrageoous Road Crew Crunch, look it up, SOO good!).
l did one
cup of choc chips (dark chocolate chopped up) and half a cup of chopped hazelnuts.....
Drizzle about 1/3
cup of choc - rasp sauce over ice cream.
rather than one and a half
cups of choc chips.....
Not exact matches
We admittedly added 3/4
cup of semi sweet
choc chips too.
Also mixed in about a
cup of semi-sweet
choc chips at the end, and sprinkled a handful
of pecans and a bit
of course maple sugar over the top before putting it in the oven.
I added 1/4
cup of unsweetened cocoa powder to the caramel right after melting the margarine, and 1/2 a
cup of vegan
choc chips & 3 tablespoons
of bourbon when mixing in the tofu.
100 g
CHOC Chick Raw Cacao Butter 2 tbsp (heaped)
CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener
of choice) 6 shredded wheat 8 medjool dates, pitted 1/3
cup water 1 pinch salt (generous)
I baked them at about 175c for about 25 minutes and came out moist and delicious, I only put about 1 and bit
cup of sugar and I thought that was enough, and added a couple
choc chips on top, didn't add them into the mixture.
I tweaked a bit to make Vegan
Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla almond milk + a dash
of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
Ingredients for the batter: 1/2
cup soaked cashews (soak in water for a couple
of hours) Juice
of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free
choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
50 g (1/2 a
cup) coconut flour 60 ml (1/4
of a
cup) maple syrup 3 tbsp cashew nut butter 2 tbsp
CHOC Chick Raw Cacao Powder 1 tbsp
CHOC Chick Raw Cacao Butter melte 1 tsp vanilla
Duncan Hines Dark Chocolate Fudge Cake Mix 18.25 oz (Pack
of 2) Smucker's Caramel Ice Cream Topping, 12.25 ozSnickers Milk
Choc Peanut Butter Square 11.5 Oz (Pack
of 2) KitchenAid K45SSOB 4.5 - Quart Classic Series Stand Mixer, Onyx BlackNorpro 3 -
Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel Ice Cream Scoop with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - scoop
vanilla bean paste Chocolate Layer 1 x 400 ml tin full fat coconut milk (use the fat on top) 1/4
cup maple syrup 1/4
cup Choc Chick Cacao Powder 1/4
cup Choc Chick Cacao Butter Pinch
of salt
280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2
cup water (1/4
cup for marinade, 1/4 for crust) 1/2
cup almonds Handful
of fresh basil 1/4
cup cornstarch 1/4
cup plain flour (gluten - free if necessary) 6
CHOC Chick Raw Cacao Butter beans Salt and pepper, to taste
12 cherry tomatoes (mix
of red and yellow), halved 2 peppers, diced 1 medium red onion, diced 1
cup cup cooked quinoa 2 garlic cloves, minced Handful
of fresh basil 4
CHOC Chick Raw Cacao Butter beans
Also, instead
of choc chips I crushed up a half
cup of Newman's espresso dark
choc bar — fabulous.
I used whole wheat pastry flour, 3 / 4
cup of sugar and chopped walnuts (instead
of choc / chips).
I make several variations - add nuts, mini chocolate chips or make chocolate swirl bread by taking one
cup of batter and mixing in approx. 1/4 c. melted
choc.
I substituted (for the oil) 1/4 avocado & 1/4
cup coconut oil / I used a mix
of dark & milk
choc / used coconut sugar instead
of normal & added chia seeds, 1/2 a banana and almonds!
Calculated them to have approx 142 cals or 149 if you use 1/4
cup of semisweet
choc chips in place
of walnuts.
i had to do some modifications but was very happy with the results ~ didn't have any cocoa = melted a bar
of 74 % dark
choc ~ didn't have buttermilk = used a
cup of milk minus a tbsp BUT plus a tbsp
of lemon juiceThank you once again for another fantastic recipe:)
Increasing urbanisation
of public spaces means that, now more than ever, we need respite, to recharge our batteries (not just our phones), and to take stock, and the solitude
of relaxing with a
cup of tea — or Coffee, Hot
Choc, Herbal T or CUPASOUP — is nourishment for all our souls.