Sentences with phrase «dark chocolate chips if»

Ingredients: 1/2 cup coconut oil (in solid form) 2/3 cup brown sugar, packed 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup whole wheat flour (I like Bob's Red Mill Organic) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 1/4 teaspoons sea salt, divided 1 1/2 cups rolled oats 3.5 ounces dark chocolate (1 bar), chopped (you can also use dark chocolate chips if you prefer) 1/2 cup dried tart cherries 1/2 cup pecans, chopped (optional)

I recommend dark chocolate chips if you can find them.

If you can't imagine a dessert without chocolate, you could add a few dark chocolate chips if you'd like, or top with a bit of sea salt if you prefer the sweet / salty combination.

Not exact matches

If you like, stir in some cacao nibs or dark chocolate chips for some added chocolate flavor.

Of course, I wouldn't be me, and you probably wouldn't be here, if I didn't admit that my favourite thing to do with these muffins is to warm them up and break bits off, topping each bite - sized piece with a dark chocolate chip.

If you make sure to use organic / healthy dark chocolate chips with minimal added sugar, and substitute dates for the honey (adding the dates to be pulsed before the almonds on their own, otherwise they might not get smooth enough), then you could consider this recipe to be ENTIRELY healthy and sin - free.

Feel free to use dark chocolate chips instead of semisweet if you wish.

If you have no Butterscotch chips / morsels on hand, substitute it with dark chocolate chips or white chocolate chips.

Replace butterscotch with dark / white chocolate chips if you have any!

If I could choose any treats that would look pretty and still be as soft and chewy as they actually are, though, I'd say the Butterscotch Blondies for the main walls (they're a lovely golden color and speckled with dried cranberries and chocolate chips); the chocolate shortbread for the door (dark and dense, like mahogany); Oatmeal Poppyseed Scones for the floor (love the poppyseed speckles); Sugar - Free Sugar Cookies for the roof (because they can be rolled and cut into any shape you like); and Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, chocolate chips); the chocolate shortbread for the door (dark and dense, like mahogany); Oatmeal Poppyseed Scones for the floor (love the poppyseed speckles); Sugar - Free Sugar Cookies for the roof (because they can be rolled and cut into any shape you like); and Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, chocolate shortbread for the door (dark and dense, like mahogany); Oatmeal Poppyseed Scones for the floor (love the poppyseed speckles); Sugar - Free Sugar Cookies for the roof (because they can be rolled and cut into any shape you like); and Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, Chocolate «Buttercream» Frosting to top off the roof (just because you can swirl it to look like Spanish roof tiles, for fun).

Or if I need some chocolate (which is all the time) then I'll add some dark chocolate chips on my spoon of nut butter!

They're amazing on their own, but I won't judge you if you throw some dark chips in or even dip them in chocolate.

If you want to «jazz» or sweeten the recipe up a bit add raisins or dark chocolate chips.

You just pour a bunch of chocolate chips (or chopped dark chocolate, if you prefer) into a bowl and add a little vanilla and a tiny bit of salt.

It's a very basic recipe: basically a flourless peanut butter cookie (I make a lot of these types of cookies), with mashed bananas as a filler, and oatmeal to make it healthy (yes, I believe if it has oatmeal then it is healthy), and dark chocolate chips to make it... sublime.

But if you're looking for a quick and healthy dessert that won't dirty up any dishes in the making, how about just sticking some dark chocolate chips into raspberries and eating right out of the carton!

With a jar of organic tahini paste, dairy - free chocolate chips and an organic dark chocolate bar on hand, I was going to find out if this recipe was going to produce our new favorite paleo chocolate chip cookie.

The addition of dark chocolate chips really ensures everyone in the family will love them, although you could substitute raisins and / or chopped walnuts in place of the chocolate chips if you wish.

2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips

For example, if you're a chocoholic, you can add 2 tablespoons dark chocolate chips to the batter just before baking.

Or another idea would be to add 1/2 cup (80 grams) of dark or white chocolate chips if you want even more chocolate flavor.

1/4 cup Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadenChocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadenchocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)

1/2 cup chocolate ganache, room temperature (if you don't have some on - hand, just melt together about 3 tablespoons vegan chocolate chunks or chips — I like dark chocolate — with about 5 tablespoons non-dairy creamer and allow to cool)

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like)

If adding the dark chocolate chips, fold them in last.

This is the brand I use, but if you can't find them you can chop up a bar of dark chocolate (or you can omit the chips entirely, but then they'll just be «trouble chocolate cookies» rather than «double trouble chocolate cookies»).

Raw cacao butter (or you could use dairy - free dark chocolate chips or raw cacao nibs if you don't have any cacao butter on hand)

1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of roasted unsalted or salted peanuts 1/4 tsp of salt (you can omit this if you decide to use salted peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of chocolate chips (optional)

Feel free to use dairy - free dark chocolate chips or raw cacao nibs if you don't have any raw cacao butter on hand.

If you can't find vegan chocolate chips, you can get a bar of dark vegan chocolate and cut it up in big chunks, this is what I did because my grocery store didn't have any vegan chocolate chips.

If you feel lazy, you can just use melted dark and white chocolate, or chocolate chips, but I made mine from scratch using cocoa butter.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

Swirl if desired and sprinkle with the white and dark chocolate chips.

If I'm making brownies, I can't resist throwing in dark chocolate chips and maybe even a swirl of peanut butter for good measure.

(Can use water if no lemon juice) add more if needed for thick consistency 1/2 c. chopped dark chocolate or chocolate chips OR 1 c chopped walnuts, 3/4 c cranberries or raisins, or try CACAO NIBS!

Notes: If you want to make this more of a treat, add two tablespoons honey or keto maple syrup, vanilla, and cacao nibs or dark chocolate chips.

You can stick with one kind of chocolate if you'd like, but I'd highly recommend chopping some good chocolate and combining it with Nestle's Chocolate Chunks or at least with their dark chocolachocolate if you'd like, but I'd highly recommend chopping some good chocolate and combining it with Nestle's Chocolate Chunks or at least with their dark chocolachocolate and combining it with Nestle's Chocolate Chunks or at least with their dark chocolaChocolate Chunks or at least with their dark chocolatechocolate chips.

If you'd like to check out the first three, please go back and check out these dark chocolate chip coconut muffins (gluten free!)

I used Ghirardelli 60 % cocoa chocolate chips (a staple in my freezer), but feel free to go darker if you prefer.

If you want it to be low in sugar with a really rich, dark chocolate flavor, go for a dark chocolate chip, with a 60 - 70 % cacao content.

I'm not a huge fan of white chocolate so may replace that with extra dark or milk chips, maybe some chopped walnuts if i'm feeling crazy.

I add just a few chopped almonds on top, but if you want more of a crunch, you could layer more almonds throughout and even some mini dark chocolate chips!

Top them with maple syrup, if you wish, and your favorite add - ons: chopped walnuts, shredded coconut, sliced bananas, blueberries, or a few dark chocolate chips.

If anyone is looking for a clean chocolate, Lily's Dark Chocolate chips fit chocolate, Lily's Dark Chocolate chips fit Chocolate chips fit the bill.

Oh, and if keto, simply opt for a 90 % dark chocolate or a stevia - sweetened one such as Lily's chocolate chips.

Consider adding dark chocolate chips or chopped nuts to the batter if you want to take the pancakes up a notch.

Take out, sprinkle with extra grated dark chocolate (or chocolate chips, if you're us) and enjoy.

The Minimalist Baker details how to make Dark Chocolate Sweet Potato Chips that are absolutely gorgeous, and if you are feeling truly bold, go ahead and try your hand at Sarah Kagan's Chocolate Beet Truffles, a rich mixture of nuts, dates, and beet pulp with a generous helping of chocolaty cocoa powder.

If I have an extra sweet craving, I'll mix dark - chocolate chips right into the cup!

Remove the blade, and add the dark chocolate chips or chunks, using a spatula to combine (I like to leave the chocolate chips chunky for texture, but feel free to process them if you'd like).