Healthy 5 minute Brownies — 2 cups of walnuts, 2.25 cups of pitted dates (you can also substitute 1/2 a cup of the dates with dry figs), 3/4
cup of unsweetened cocoa powder or raw cacao powder, 1 - 2 tsp of coffee grinds — place in food processor and process until doughy consistency.
The ratio I use is 1/2
cup of unsweetened cocoa powder + 1/3 cup of powdered Erythritol for every 4 ounces of cocoa butter.
So I added 1/4
cup of unsweetened cocoa powder to this recipe, and they turned out great!
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
A LITTLE MORE KID - FRIENDLY: Substitute 1/2 cup of sugar for sweetened cocoa powder, or keep the sugar and add 1/2
cup of unsweetened cocoa powder.
The ratio I use is 1/2
cup of unsweetened cocoa powder + 1/3 cup of powdered Erythritol for every 4 ounces of cocoa butter.
I did my own version of the icing though with (roughly) 1 cup of virgin coconut oil, maybe 1/4
cup of unsweetened cocoa powder, and a bit of vanilla, and some tapioca flour to thicken it up a bit.
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
1) 200g of dark chocolate, roughly chopped 2) 175g of butter 3) 170g of brown sugar 4) 4 eggs 5) 1 teaspoon of pure vanilla extract 6) 1/2 cup of almond meal 7) 2/3
cup of unsweetened cocoa powder 8) 1 1/2 teaspoons of baking powder (or 1 teaspoon of baking soda) 9) 1/2 teaspoon of salt 10) 1/2 cup chopped walnuts, for garnish
Grab a small mixing bowl and Combine 1/4
cup of unsweetened cocoa powder, 1/4 cup honey and 1/4 cup yogurt in a small mixing bowl.
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.
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.
10 pieces
of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking
powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5
cups hot water
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
1 stick
of butter, softened 4 tablespoons half «n» half 1 teaspoon vanilla 3
cups confectioner's sugar 4 tablespoons
unsweetened cocoa powder
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
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal
of your choice 1
cup rolled or quick - cooking oats 3/4
cup non-fat
powdered milk 2 tablespoons
unsweetened cocoa powder 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2
cup Splenda or the sucralose - based sweetener
of your choice 2 eggs 1/2
cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
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
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark
unsweetened chocolate (seems to be nonexistant in Germany, I used 90 %
cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy
powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Substitutions that worked fine: I didn't have espresso
powder, used brewed coffee instead — about a
cup, replacing the water (so 1
cup water, 1
cup coffee for liquid); also I didn't have an ounce
of unsweetened chocolate, used
unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon
of butter.
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
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)
-LSB-...] Rosemary Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca
powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional -LSB-...]
Ingredients 1 1/2
cups all - purpose flour 1/2
cup unsweetened cocoa powder 1 tsp baking
powder 1 tsp salt 1 12 - ounce package semi-sweet chocolate chips * 3/4
cup butter, softened and divided 1 1/2
cups packed brown sugar 3 eggs 1 tsp vanilla 1 - 1 1/2
cups chocolate chips
of your choice
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)
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.
Pin It Author: Sandi Gaertner Ingredients: For the Brownie 1/2
cup unsweetened cocoa 1/2
cup gluten free flour 1 teaspoon baking
powder dash
of salt 1
cup sugar 1/2 teaspoon vanilla 2 large eggs 1 stick
of butter, melted 1/4... Continue Reading →
Ingredients 1/2
cup unsweetened cocoa powder 2 1/4
cups all - purpose flour 1/2
cup (1 stick) unsalted butter, softened 3/4
cup sugar 3/4
cup packed brown sugar 1 tsp white vinegar (OR 1 tsp cream
of tartar) 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cayenne pepper (optional) 2 eggs 2 tsp vanilla
1
cup Unsweetened almond milk (or low fat milk
of choice) 1/2
cup Vanilla low fat Greek yogurt (or mashed banana, or pumpkin) 2 tbs
Unsweetened cocoa powder (or more, to taste) 1/8 tsp Salt 2 tbs Baking stevia 1
cup Old fashioned oats 1/4
cup Carrington Farms Coconut Protein
powder
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
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso
powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3
cup plus 2 tablespoons pure maple syrup 1/3
cup unsweetened coconut milk 1/4
cup unsweetened cocoa powder 2 teaspoons
of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4
cups all - purpose flour 1/2
cup unsweetened Dutch process
cocoa 1 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon salt 1 1/4
cups sugar 1/2
cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4
cup (1/2 stick) room - temperature, unsalted butter 1/4
cup vegetable shortening 2
cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle
of the oven.
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
If you'd like, stir in 2 teaspoons
unsweetened cocoa powder to about 34 / -1
cup stout buttercream to fill in between the layers
of cake.
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
1.5
cups pitted dates 2
cups almonds 1/2
cup ground flax meal 1/2
cup unsweetened shredded coconut 1/4
cup raw
cocoa powder Teaspoon celtic sea salt 1/2
cup almond butter 3 scoops all greens or meta greens
powder 1/2
cup coconut oil 1 tablespoon agave nectar 5 drops
of stevia 1 teaspoon vanilla
Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4
cup rolled oats, cinnamon, vanilla, splash
of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1
cup sweet potato w / cinnamon, sea salt, vanilla stevia,
cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite
of unsweetened chocolate (S), water 8:00: bite
of unsweetened chocolate & natural calm cherry water
I recently discovered chia «pudding,» which I make with
unsweetened coconut milk (the canned varieties don't have nasty carageenan), cinnamon, dark
cocoa powder,
unsweetened vanilla extract, one mashed banana, and one
cup of chia seeds.
1 3/4 (219g)
cups all - purpose flour 2
cups (400g) sugar 3/4
cups (94g) good
unsweetened cocoa powder 2 teaspoons (10g) baking soda 1 teaspoon (5g) baking
powder 1 teaspoon (5g) kosher salt 1
cup (240g) buttermilk 1/2
cup (110g) vegetable oil 2 extra-large eggs, at room temperature 2 teaspoons (10g) pure vanilla extract 1
cup (249g) freshly brewed hot coffee 30 Oreo's for bottom
of pans
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
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.
3 avocados (or 3
cups cottage cheese) 6 TBS
cocoa powder 1/2
cup chocolate
unsweetened almond milk or coconut milk 1/4
cup Swerve confectioners Optional: chopped pieces
of ChocoPerfection Bar
2
cups 2 % milk 2
cups unsweetened vanilla almond milk 2 tbsp brown sugar zest
of one clementine (or orange) 4 tbsp dark chocolate
cocoa powder 1/2 tsp cinnamon water
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.
Chocolate Chip Cookie Dough 3/4
cup chopped, very ripe banana (about two small bananas) 1/3
cup coconut flour 3 pitted Medjool dates 3 Tablespoons
unsweetened cocoa powder 2 teaspoons coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.) Handful
of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons coconut oil
2 3/4
cups walnut halves and pieces (pecans would also work) 2 1/4
cups confectioners» sugar 1/2
cup plus 3 tablespoons
unsweetened Dutch - process
cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Optional: I added a
cup of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!
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)
3/4
cup (heaping) RAW virgin coconut oil 3/4
cup (exact) RAW CACAO
powder (if you only have
unsweetened cocoa, you can use it, but cacao is much healthier and better) 3 - 4 tablespoons raw honey 1 pinch
of sea salt
Chocolate Peanut Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2 tablespoons peanut butter or almond butter 1 - 2
cups of spinach 1 - 2 tablespoon
unsweetened dark
cocoa powder 2 - 3
cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and serve.