Sentences with phrase «dark agave»

When you are in the mood for something sweet, it's wise to choose complex, raw sweeteners like maple syrup, raw unfiltered honey, or raw dark agave — as a few examples.

Classic Dark • 40g raw cacao liquor, finely chopped • 30g raw cacao butter, finely chopped • 1 tbsp raw organic coconut oil • 1/4 tsp vanilla powder • 1 1/2 tbsp raw dark agave • 1 — 2 tbsp raw cacao powder

Mash your coconut oil together with the dark agave first.

• just barely 2/3 of a cup of organic dark agave (I happened to have a cranberry agave and mixed it with a dark raw one)

Dark agave syrup has stronger caramel notes and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes.

About the «light» agave nectar, can you dilute dark agave nectar?

2 tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)

A dark Agave will make your chocolate muddy.

I don't have Worcestershire sauce, so I used the substitution and since I can't get molasses here either (I live in Denmark) I used dark agave syrup.

After a little searching, I found a few good sources who said the dark agave syrup was pretty much the equal to yacon syrup.

As I mentioned above, I had to sub dark agave syrup for the yacon syrup due to lack of availability, and it worked just fine.

I also have some of the darker Agave nectar that I will try in these muffins.

The darker agave has a more caramel flavor and might be preferred for more robust dishes.

Not exact matches

2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate

You can just sub the IMO syrup for agave syrup (or date syrup) and the sugar - free chocolate for a regular bar of dark chocolate goodness.

The modifications I made are as follows: Agave syrup instead of honey, only 2 bananas & 1/2 an apple, and added 1/3 C of walnuts & 1/4 C dark chocolate chips (in an attempt to get my daughter to eat them;).

Filed Under: Uncategorized Tagged With: Agave, Breakfast, Cucumber, Dark Chocolate, Garbanzos, Lemons, Oats, Pancakes, Parsley, Peanut Butter, Quinoa, Strawberries, Tejava, Tomatoes

The modifications I've made that have worked well is to reduce agave to about 1/4 cup and I actually darken the chocholate by adding some 100 % chochlate bar to the dark chips... these changes transform this dessert into a truly rich and dark treat... and basically it's good for you.

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

2 Tablespoons organic dark roast chili powder 1 Tablespoon organic apple cider vinegar 1 Tablespoon water 1 Tablespoon organic agave nectar 2 teaspoons organic red pepper flakes 2 teaspoons organic minced garlic or 1 teaspoon garlic powder 1/2 teaspoon organic chipotle powder 1/2 teaspoon salt Mix together all the ingredients and store in a jar, refrigerated.

Here are my substitutions (based on preference or what I had on hand): Honey instead of agave Dark chocolate — 85 % chopped from bar Lemon zest Mixed dried berries

Booja Booja Dark Chocolate Truffles are packed full of certified organically grown ingredients, which include raw dark Ecuadorian Chocolate and organic Agave SyDark Chocolate Truffles are packed full of certified organically grown ingredients, which include raw dark Ecuadorian Chocolate and organic Agave Sydark Ecuadorian Chocolate and organic Agave Syrup.

What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans

Amy; Hi, wow these chocolate chip, oatmeal, peanut butter cookies look so good and tasty.I have only white all purpose flour, old fashioned oatmeal, eggs and egg whites, milk, brown sugar, white sugar, baking powder, vanilla extract, and salt.I don't have whole wheat flour, natural peanut butter, instant oatmeal, no honey, no agave, and no dark chocolate chips.

I also used dark cocoa powder because thats all i ever have on hand, and added a tablespoon of agave to sweeten it a litte.

Ingredients 2 handfuls of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml rice milk with no added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla powder dark chocolate shavings, for -LSB-...]

Here are my changes: cut the agave in half, used sweetened coconut, only had currents on hand instead of raisins, added hand full of dark chocolate chips.

1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks

2 medium kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi powder 2 tablespoons fresh lime juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon sesame seeds

2 Large Organic Eggs 3/4 cup Almond Milk + 1/2 teaspoon Apple Cider Vinegar 2 Tablespoons Pure Maple Syrup (or Honey or Agave) 1/2 teaspoon Sea Salt 1 teaspoon Vanilla Extract 2 teaspoons Baking Powder 1 1/3 cups Whole Spelt Flour 1/3 cup Old - Fashioned Oats 1/3 cup Naturally Sweet Dark Chocolate Chips (I like Enjoy Life)

This just left the coconut topping darker then if you used honey or agave or maple syrup.

My alterations: 1c Maple syrup instead of agave, no stevia, added 1cup Almond flour + 1tsp raw Apple cider + 1tsp baking soda, and increased to 1c dark Cocoa powder.

By: Danae Ingredients Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 3 tablespoons maple syrup or agave 1/2 teaspoon vanilla extract Chopped dark chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue reading →

Ingredients 4 organic eggs 2 tsp of vanilla extract 2 tsp of cinnamon 175g of peanut butter 120g Groovy food agave nectar 3 tbsp Sukrin coconut flour 2 tsp baking soda 200g of 80 % dark chocolate chips.

2 teaspoons coconut nectar (or raw honey, dark raw agave nectar, 1 - 2 drops of liquid stevia or 1 large medjool date)

1 can chickpeas (drained) 1/2 teaspoon baking powder 1/2 teaspoon bicarbonate soda 1 teaspoon vanilla extract 1/3 cup agave syrup 1/2 cup almond butter 1/4 cup dark chocolate chips

I did make some substitutions: unsalted dry - roasted almond butter (salted AB was not available), grade B maple syrup instead of agave syrup (tastes better IMHO) and Whole Foods 70 % Cacao Dark Chocolate Mini Chunks (Dagoba Chocodrops not available locally).

, honey / agave, and spices into food processor and blend until it becomes a dark green butter.

Every time I make them I do something a bit different; coconut oil vs grapeseed, or honey vs agave, dark chocolate chips vs raisins.

«I used Dagoba organic 87 % cacao chocolate (if you like dark chocolate, this stuff might as well be crack - cocaine), coconut oil, and cashew butter (pretty sure we discussed this at your birthday party, but I make my own with roasted cashews, agave nectar, and either coconut or safflower oil depending on what I have at the time).

You won't believe that Sharon Palmer's luscious Creamy Peanut Butter Pie — kissed with the dynamic duo of peanut butter and dark chocolate — is made with tofu and only a touch of agave nectar for sweetness.

In a small pan on a low heat add the almond butter, agave nectar and dark chocolate.

You won't believe that this light and luscious pie — kissed with the dynamic duo of peanut butter and dark chocolate — is made with tofu and only a touch of agave nectar for sweetness.

3 green cardamom pods, cracked 1 (3 - inch) stick cinnamon 2 whole cloves 1/2 teaspoon anise seed 1 teaspoon black peppercorns 3 cups cold water 3 black teabags 3 chai teabags with black tea 3 cups boiling water 1-1/3 cups unsweetened almond milk, chilled 8 — 10 teaspoons agave syrup, preferably dark

200 g almonds 3 tbsp runny honey or agave syrup 2 tbsp melted coconut oil the seeds from 1 vanilla pod, or 1 tsp good vanilla extract salt 150 g unsweetened desiccated coconut 200 g dark chocolate (70 per cent)

Puffed Quinoa Peanut Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole Foods

Print Buckwheat chocolate pudding Ingredients 100 g buckwheat soaked for minimum 4 hours 3 dl almond milk for cooking 120 g dates soaked for minimum 1 hour 3 - 4 tablespoons date syrup or agave 50 g roasted almonds ground 4 tablespoons coconut oil 70 g dark -LSB-...]

for the vinaigrette 3 tbsp walnut oil 1 tbsp dark balsamic vinegar 1 tsp dijon mustard a drizzle of agave nectar or honey fine sea salt & freshly ground black pepper

The dark version is unfiltered and therefore contains a higher concentration of the agave plant's minerals.