Sentences with phrase «cups white chocolate almond»

Not exact matches

Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips

1 egg whisked with 1 teaspoon of water 1/4 cup raw pepitas - pumpkin seeds, for around the eyes and nose 1 Tablespoon Raw almonds, for the gentleman nose 2 Tablespoons Pine nuts, for the teeth 1 Tablespoon Cashews, for mustaches 2 Tablespoon Golden Raisins, for eyeballs 1 Tablespoon Cranberries, for eyeballs, lips, and chicks 1 Tablespoon Dark chocolate chips, for eyeballs 1 Tablespoon White chocolate chips, for eyeballs

4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips

2 cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4 cups coconut 1 cup almond slivers (best if toasted) 1 cup chocolate chips 1/4 cup whipping cream (we used evaporated milk) 1/2 cup white chocolate chips

1 — 1/4 cup butter, softened 1 cup packed brown sugar 2/3 cup white sugar 1/4 teaspoon almond extract 3 — 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup slivered almonds 1 cup white chocolate chips 2 cups fresh or frozen cranberries, chopped

1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate

1 Bag extra butter microwaved popcorn, unpopped kernels removed 1 cup Fritos 1 cup vanilla melts (almond bark, white chocolate etc)

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted pistachios, roughly chopped 1/4 cup white chia seeds 1/2 cup honey 1/2 cup smooth peanut butter 1-1/2 ounces bittersweet chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt

3 cups of white flour 1 sachet of dried yeast 1 teaspoon of sugar 1/3 cup of melted coconut oil 1/4 cup of coconut sugar 3/4 cup of lukewarm unsweetened almond milk 1/2 cup of lukewarm water 60gr of Mia 100 % dark chocolate chopped into small pieces 1/2 teaspoon of cinnamon A pinch of sea salt

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Chocolate Cupcakes: 1 cup plus 2 teaspoons Wheat Flour or White Wheat Flour 1/4 teaspoon Baking Soda 2 teaspoons Baking Powder 1 cup Cocoa Powder 1/4 teaspoon Salt 3 Tablespoons Butter, softened 3 Tablespoons Applesauce 1 3/4 cups Coconut sugar 2 Large Eggs at room temperature 2 teaspoons Pure Vanilla Extract 1 cup 2 % Milk or Almond Milk

vanilla extract 1 cup almond milk 1/3 cup apple sauce 2 egg whites 1/4 cup brown sugar 1 cup semi-sweet chocolate chips (I used mini) Recipe Directions: Preheat oven to 400 degrees; in a large bowl add egg white, apple sauce, sugar substitute, vanilla and brown sugar.

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Cchocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark ChocolateChocolate)

Naturally, s» mores cups were born and since then I've tinkered with the recipe and have come up with a variety of different flavor combinations (white chocolate with cherries and almond meal, bananas and caramel with shortbread cookies, etc).

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

BREAKFAST: almond butter chocolate chip baked oatmeal almond joy granola almond joy waffles apple cinnamon baked oatmeal apple cinnamon granola apple spice oatmeal pancakes apple stuffed french toast baby step buns banana bread oatmeal banana pancakes breakfast bread chocolate overnight oats cranberry coconut granola dairy and gluten free pancakes double whole grain pancakes eggie veggie bake egg white crepes egg white veggie omelet english muffins fluffy canadian pancakes ginger bread granola ginger bread oatmeal ginger bread pancakes gluten free banana bread pancakes gluten free coconut pancakes granola healthy poptarts high protein breakfast cookies honey cloud pancakes honey nut breakfast cookies maple vanilla almond granola maple vanilla almond waffles oatmeal breakfast cookie oatmeal pancakes pancakes peanut butter and jelly pancakes peanut butter banana breakfast cookies peanut butter cup granola peanut butter granola strawberry banana baked oatmeal strawberry banana waffles turkey breakfast sausage vegan banana strawberry oatmeal squares vegan and gluten free peach crisp vegan banana oatmeal waffles vegan crepes vegan nutella granola whole grain pancakes whole grain protein bowl whole wheat pancakes

Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1 Tablespoon Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus more for rolling out)

3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips

3 sticks Butter, melted and cooled (or 1/2 part Earth Balance Butter, 1/2 part non-hydrogenated shortening) * 2 cups Coconut Sugar 1 cup Powdered Honey ** 1 1/2 teaspoon Baking Soda 3/4 teaspoon Baking Powder 1 teaspoon Cornstarch 2 Large Eggs, at room temperature 1 Large Egg Yoke, at room temperature 2 teaspoons Pure Vanilla Extract 1/2 teaspoon Almond Extract 4 3/4 cups - 5 cups White Spelt Flour or White Wheat Flour 2 cups sugar - free Semi-Sweet Chocolate Chips or Chunks

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

Very Strawberry Cupcakes White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting Cookies / Bars 5 Minute Pumpkin Swirl Brownies After Eight Double Chocolate Brownies Almond Joy Cookies Apricot Walnut Bars Big Fat Chocolate Chunk Cookies Blondies Brown Sugar Chocolate Chip Cookies Buttered Popcorn Cookies Butterscotch Blondies Butterscotch Oatmeal Cookies Cake Batter Blondies Cake Batter Crispy Treats Cappuccino Brownies Chinese Almond Cookies Chocolate Chip Cookie Pretzel Bars Chocolate Peanut Butter Blossoms Chocolate Peanut Butter Krispy Treats Cinnamon Chip Snickerdoodles Cranberry Pistachio Biscotti Crunchy Toffee Brownies Easy No Bake Peanut Butter Bars Eggnog Cookies Fudgy Brownies with Cookie Butter Frosting Gingersnap Cookies Gooey S'mores Cookies Hidden Kisses Italian Knot Cookies Italian Walnut Crescent Cookies Key Lime Squares Lemon Bars Lemonade Sugar Cookies Lemon - Blueberry Crumb Bars Mascarpone Swirled Brownies Melomakarona Mini Pecan Pies Mint Chocolate Chip Cookies Mint Oreo Cookies Mocha Chocolate Morsel Cookies Monster Cookies Nutella Cheesecake Brownies Oatmeal Chocolate Chip Cookies Ovaltine Brownies Patriotic Vanilla Bean Rice Krispie Treats Peanut Butter Cup Cookies Peanut Butter M&M Cookies Peeps Candy Bars Pignoli Cookies Play Date Brownies Pumpkin Butterscotch Cookies Pumpkin Roll Bars Pumpkin Whoopie Pies Rainbow Cookies Raspberry Streusel Bars Red Velvet White Chocolate Chip Cookies Regina Cookies Ricotta Cookies Samoas Bars S'mores Bars S'mores Brownies Sparkling Butter Toffee Cookies Sparkly Cinnamon Coins Super Bowl Cookies (aka Black & White Cookies in Disguise) Surprise Bars Thumbprint Cookies Toffee Chocolate Chip Oatmeal Cookies Walnut Cappuccino Biscotti White Chocolate Chip Cranberry Oatmeal Cookies White Chocolate Pumpkin Blondies White Chocolate Pumpkin Spice Cookies

5.5 ounces white chocolate chips 1/4 cup butter 1 cup flour 1/4 teaspoon baking powder 1/8 teaspoon salt 2 eggs 1/2 cup sugar 1 teaspoon vanilla 1/4 teaspoon almond extract 1/2 cup sliced almonds

1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate

Chocolate Almond Biscotti Ingredients 2.5 cups white flour.5 cup cocoa powder 1/4 tsp -LSB-...]

Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipchocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipchocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipChocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipchocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipchocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipchocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipChocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipchocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»

for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional

1/2 cup butter 2/3 cup white sugar 1/4 cup cocoa powder 2 teaspoons baking powder 2 eggs 1 3/4 cup flour 1/2 cup slivered almonds 3/4 cup chocolate chips 1/2 teaspoon almond extract

For an equally delicious variation, instead of marbling with white chocolate, sprinkle dark chocolate with toasted chopped unblanched almonds (about 1 1/2 cups).

INGREDIENTS CAKE 1 1/2 cups (375 mL) all - purpose flour 3 tbsp (45 mL) unsweetened cocoa powder 1 cup (250 mL) granulated white sugar 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 1 tsp (5 mL) distilled white vinegar 1/3 cup (75mL) coconut oil, melted in liquid form 1 cup (250 mL) Almond Breeze Vanilla almond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIAlmond Breeze Vanilla almond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIalmond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIAlmond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIalmond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIONS 1.

Cookie: 1/2 cup butter or dairy - free spread, softened 6 tbsp granulated sweetener, OR 1/4 cup granulated sweetener plus 2 tbsp sugar free brown sugar substitute 1 egg white, or three tbsp egg whites 1 tsp vanilla extract 2 cups almond flour 1/4 teaspoon sea salt 1/3 cup sugar free chocolate chips

Phil's Bar «Keto» Makes about 12 bars Raw almonds: 3 cups (450 g) Egg white powder: 2/3 cup (60 g) Unsweetened baking chocolate: 1/4 cup (22 g) Honey: 1/4 cup (110 g) Shredded coconut (unsweetened): 1/2 cup (35 g)

-- 1 cup whole wheat spelt flour — 1/2 cup white spelt flour — 2 teaspoon baking powder — 1 teaspoon salt — 2 evőkanál ground flaxseed + 1/4 cup (60 ml) water — 1/2 cup oatmilk (you can use rice milk or soy milk)-- 1/3 cup cane sugar — 3 ripe bananas, mashed — 1 vanilla bean, split and seeded — 1/2 cup almond, roasted in a dry pan, then roughly chopped — 1/2 cup chocolate (70 % cocoa content), chopped

Melt the white chocolate together with 1/2 cup of almond milk.