Sentences with phrase «cup pure cacao»

vanilla extract 1/2 cup coconut oil, room temperature (not melted) 1 large egg 1 cup pure cacao or cocoa powder 1/4 cup + 2 Tbs.

Not exact matches

1 cup pitted Medjool dates (pitted) 1/2 cup unsalted sunflower seeds 1/2 cup walnuts 3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder) 1/2 tbsp pure vanilla extract

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)

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

14.5 ounces full - fat organic coconut milk 2 cups fresh mint 1/2 cup maple syrup 2 avocados 2 bananas pinch of salt 1/4 cup cacao nibs (pure raw chocolate!)

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)

Chocolate drizzle 1/3 cup (25g) cacao powder 2 tablespoons (22g) unrefined coconut oil, melted (but not hot) 1 tablespoon (16g) pure maple syrup Pinch of fine sea salt

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

1 scoop Pure Food Cacao Protein Powder 1/2 cup frozen organic berries 1 T organic chia seeds (flax, hemp, or pumpkin work too) Handful of ice 2 cups of water (or almond or coconut milk)

Cacao Fat Burning Smoothie 1 scoop Pure Food Cacao Protein Powder 1 cup coffee 1 T coconut oil 1 T cinnamon Handful of ice 2 cups of water (or almond or coconut milk)

1 scoop Pure Food Cacao Protein Powder 1 banana Handful of ice 2 cups of water (or almond or coconut milk) Chocolate Chia Berry Blast

Simple recipe, in food processor put 1/2 cup unsweetened almond milk, 1 ripe avocado, peeled and pitted, 2 1/2 tablespoons cacao powder, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon cinnamon.

2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips

Put walnuts, 2 cups fresh pure water, sweetener, cacao, vanilla, salt into a high speed blender.

2 ripe bananas 1 cup Little Island Drinking Coconut Milk 1 Tbsp raw cacao powder 2 Tbsp pure maple syrup 1/2 cup coconut oil pinch himalayan pink salt

2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt

Chocolate Glaze 1/4 cup raw cashews 1/4 cup coconut milk 1 Tbsp pure maple syrup, rice syrup or raw honey 1/4 cup coconut oil, melted pinch pink Himalayan salt 1 Tbsp raw cacao powder

chocolate shell 3/4 cup raw cacao butter 3/4 cup raw cacao powder 1/4 cup plus 2 tablespoons pure maple syrup

1/3 cup coconut oil, gently melted (see above) 1/3 cup raw cacao butter, gently melted (see above) 1/3 cup pure maple syrup 1/3 cup raw cacao powder generous pinch salt

2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar 1 cup raw cacao powder 1/2 cup desiccated coconut 1 tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze dried raspberries (depending on your tastebuds) *

1 cup (140g) white whole wheat flour 2 tablespoons (20g) potato starch 1/2 cup (40g) cacao powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract

2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see not above)

Raw Chocolate Glaze (Optional) 1/4 cup raw cacao butter 1/4 cup coconut oil 1/4 cup pure maple syrup, rice syrup or raw honey 1/4 cup raw cacao powder pinch pink Himalayan salt

2 cups raw cashew nuts, soaked 2 - 4 hours 3/4 cup pure maple syrup 1 lemon, juiced 1 vanilla pod, scraped 3/4 cup raw cacao powder pinch sea salt 1/2 cup coconut oil, gently melted (see note above) 1/4 cup raw cacao butter, gently melted (see note above)

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

1/2 cup creamy, natural peanut butter 1/2 cup pure maple syrup 1/4 cup raw cacao powder 1/4 cup plain, unsweetened soy milk (or almond milk)

chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus extra for rolling) 1/4 cup raw cacao powder few dashes of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified water

1/2 cup (110g) Califia Farms unsweetened better half 1 cup (212g) Califia Farms unsweetened almondmilk 1/3 cup (88g) pure maple syrup 2 tablespoons (12g) cacao powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality dark chocolate, broken into large chunks Pinch of vanilla bean powder, optional Pinch of fine sea salt

2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional

Chocolate Shortbread 1 cup unsifted all - purpose flour 1/3 cup granulated sugar 1⁄4 teaspoon salt 6 tablespoons (3 ounces) unsalted butter, at room temperature; cut into 6 pieces 2 ounces (1/3 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, melted 1 teaspoon pure vanilla extract Mousse Filling 2/3 cup unsifted all - purpose flour 1/4 teaspoon salt 3 ounces (1/2 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, chopped 5 tablespoons (2 1/2 ounces) unsalted butter 1 tablespoon water 1 cup packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract Chocolate Glaze 2 tablespoons (1 ounce) unsalted butter 4 ounces Collection Etienne 61 %, chopped 1 tablespoon heavy cream

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

1/4 cup virgin unrefined coconut oil, melted 1/3 cup raw cacao powder 1 tsp - 1tbsp honey 1 tsp pure vanilla extract (I like this alcohol - free one) pinch cinnamon toppings: goji berries, almonds, cashews, coconut flakes, cacao nibs, hemp seeds, nut butter, etc..

1 cup heavy cream 6 ounces (1 cup) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet Chocolate wafers 1 teaspoon pure vanilla extract Pinch of salt

Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs

Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups) almond milk 100g (about 1 cup) blueberries, fresh or frozen 2 tablespoons pure, unsweetened cacao powder 3 tablespoons potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla powder (ground vanilla) 1 tablespoon brown rice syrup fresh figs or berries, to serve toasted almonds, to serve

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes of ground cinnamon 2 tablespoons raw cacao powder 1 tablespoon vanilla protein powder 1/2 teaspoon maca powder 1 teaspoon pure maple syrup

Brownie cakes 1 1/4 cups whole spelt flour 1/2 cup cacao powder 1 tsp fine sea salt 1/4 tsp baking powder 6 tbsp unrefined coconut oil 3 oz good quality dark chocolate, chopped 1 cup cane sugar 1 tsp pure vanilla extract 2 flax eggs 1 1/4 cups boiling water

1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

Take 3 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 2 tablespoons pure maple syrup 2 tablespoons unrefined coconut oil 2 tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate Pinch of fine sea salt

Take 4 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2 tablespoons unrefined coconut oil 2 tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate Pinch of fine sea salt

Take 3 1 cup (130g) unbleached cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1 bar (90g) good quality dark chocolate, roughly chopped 1/4 cup (52g) refined coconut oil 1 cup (210g) light brown sugar 2 teaspoons (8g) pure vanilla extract 1/4 cup (55g) unsweetened almondmilk 1 (40g) flax egg 1/2 cup (60g) mixed nuts, roughly chopped

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

cookies 1 cup (120 g) chickpea flour 3⁄4 cup (85 g) oat flour 3⁄4 cup (108 g) coconut sugar 1⁄2 cup (40 g) cacao powder, plus extra for dusting 1 teaspoon psyllium husk powder 1⁄4 teaspoon baking soda Pinch of fine salt 1⁄4 cup (60 ml) coconut oil, melted 1 teaspoon pure vanilla extract 1⁄4 cup plus 1 tablespoon almond milk

Take 1 1 cup (140g) white whole wheat flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (210g) brown sugar 1/2 cup (110g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 1 flax egg 1/4 cup mixed nuts, roughly chopped

Take 1 1 cup (210g) black & white 3 - 4 tablespoons (45 - 60g) pure maple syrup 1/4 cup (60g) raw cashew butter 1 ounce (30g) cacao butter Heavy pinch of fine sea salt 1/2 cup (115g) unsweetened almondmilk creamer

1/4 cup refined coconut oil 1/2 cup natural almond butter 3 tablespoons Grade B maple syrup 3 medium extra ripe bananas 1 tablespoon pure vanilla extract (yes, tablespoon) 1/2 teaspoon fine sea salt 5 cups thick rolled oats 1/4 cup cacao nibs 1/2 cup roughly chopped almonds

Take 2 1 cup (130g) cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (210g) brown sugar 1/4 cup (55g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 2 flax eggs 1/4 cup mixed nuts, roughly chopped

Take 6 (alternate title: UGHHHHHH) 1/4 cup Califia Farms better half 1 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2 tablespoons cacao powder 1/2 teaspoon pectin 1 bar good quality dark chocolate Pinch of fine sea salt

1/4 cup (45g) melted cacao butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g) tablespoons cacao powder 1 cup (98g) rolled oats Heavy pinch of sea salt flakes