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.
The oats are sweetened with chocolate almond milk, the smoothie is sweetened with mango and banana, and there's a little sprinkling of coconut chips and
dark chocolate chips on top.
Sweet banana base, sweet
dark chocolate chips on top.
LOVE this recipe, I used a pancake maker which cooked them perfectly and added stevia
dark chocolate chips on top after pouring the batter into the pancake maker — yummy!
Then melt
some dark chocolate chips on the stove, add in the mix, give it a good stir and form into small balls with your hands.
The second time I made the muffins, I made them all mini size and put three big,
dark chocolate chips on top of each.
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.
pb + banana + walnuts +
dark chocolate chips on the base.
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!
Not exact matches
Melt about 1 cup
dark chocolate or
chocolate chips on a double boiler.
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.
Sprinkle the remaining 1/4 cup
chocolate chips on top and then bake for 20 minutes or until the muffins are
dark, risen and springy.
The ice cream is a salted caramel base with
dark chocolate - and - sea - salt cookie dough pieces in it with large
dark chocolate chucks; the cookie is
dark chocolate with caramel
chips and sea salt
on top.
If you have no Butterscotch
chips / morsels
on hand, substitute it with
dark chocolate chips or white
chocolate chips.
I've received confirmation from Aldi
on the below products being vegan also: Eton biscuits Corn flakes Blackstone Slow cooked
Chips - Sea Salt, Salt & Vinegar, Chilli MOSER ROTH -
Dark Assortment Licorice twists Has no
chocolate Mud Cake Mix Whitemill Vanilla Cake Mix Simple 2 minute noodles chicken Asia specialities - noodle box Deli originals - spicy pumpkin dip, hummus dip Bakers life - English muffins, whole meal bread, Raisin toast, whole grain and white wraps Seasons pride - wedges, potato jewels El tora - taco seasoning, burrito kit
Throw in some chunks of
dark chocolate on top of those itty bitty
chocolate chips and you've got a total winner.
Once all the truffle bars are formed, melt
dark chocolate chips so that they are completed melted (you may need to add coconut oil depending
on what
chocolate it is)
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.
The
dark chocolate, since it's chopped instead of using
chips, melts into these gorgeous ripples of richness throughout, balanced by just a kiss of sea salt scattered
on top.
This banana bread is my favorite (sorry don't tell the other banana breads here) and it is made with THREE Justins» products: banana
chips, honey peanut butter and mini
dark chocolate peanut butter cups
on top.
We plan
on making these but we think we will try
dark chocolate chip for a little more healthy.
Whizz up a vegan pesto and top with sliced tomatoes, or spread
on some nut butter and sprinkle with
dark chocolate chips and a tiny pinch of sea salt.
They are the perfect addition to smoothies, can be dried into banana
chips, and taste delicious with a little
dark chocolate drizzled
on top!
I chopped a
dark chocolate bar up to toss in but feel free to use what you have
on hand —
chocolate chips, m & m's, reese's pieces — whatever sets your heart aflutter.
You had to know this was coming, but I love the mini
dark chocolate chips sprinkled
on top.
Though I did use
dark chocolate chips instead of cocoa nibs because that's what I had in my house, but I cut back
on the honey to about an 1 / 8th of of a cup.
Double
Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant
chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate pudding (1 box and I like
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet
chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli
Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Squares (flavor of your choice, I had sweet
dark chocolate and cookie bits on hand) Direc
chocolate and cookie bits
on hand) Directions: 1.
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon for sprinkling
on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini
dark chocolate chips
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.
Allternatively, melt about 1 1/2 cups chopped
dark chocolate or
chocolate chips in a medium heatproof bowl
on a double boiler.
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
Sprinkle
on 1 1/4 cups miniature marshmallows, then sprinkle
on mixture of 1/2 cup candy corn, 1/2 cup
dark chocolate chips and 1/2 cup chopped nuts.
ingredients LIGHTENED UP
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla al
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin
on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup
dark chocolate chips 1 tablespoon unsweetened vanilla al
chocolate chips 1 tablespoon unsweetened vanilla almond milk
What's in it: 3 ripe bananas (2 for the pops, 1 for the slices
on top) 1/3 cup nutella or
chocolate - hazelnut spread 2/3 cup vanilla soy milk optional: 1/4 cup
dark chocolate chips, melted
On the occasion, I will sometimes add mini
chocolate chips...
dark, of course
For extra texture and flavor fun, sprinkle
dark chocolate chips and granola (both dairy and gluten - free)
on top.
Just made these to exact recipe specs, choosing tahini (Trader Joes organic) vs coconut oil and
dark chocolate chips with only one exception - I put one Sweet and Spicy pecan (Trader Joes)
on each top before baking mainly for looks (and because I look for excuses to eat them).
Wow, and I love that you made it with coconut milk and
chocolate chips — I consider
dark chocolate health food, so that puts this frosting
on the breakfast list, right?
Hot Cocoa Cupcakes by The Redhead Baker
Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life
on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker
Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White
Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot
Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoon
And since I wasn't planning
on sharing these, I used giant non-vegan
dark chocolate chips.
I usually use semi-sweet
chocolate chips in this recipe, since that's what I have
on hand most often, but milk,
dark, or even a combination would work just as well.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto
Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish &
Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy
Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted
Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad
on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and
Chocolate Sauce Pupusas!
In a small heat resistant dish pour one tablespoon water and add the
dark chocolate chips, let the
chocolate melt
on medium heat, stirring occasionally (1 - 2 minutes).
They have the best prices
on Pascha 100 %
dark chocolate chips (sugar - free) I have found!
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)
Lisa also has
on this same post her copycat version of Levain's
Dark Chocolate Peanut Butter
Chip Cookies, too.
Cranberry Almond Protein Bars, Gim me Some Oven Gluten Free Chex Mix, from Iowa Girl Eats Homemade Kettle Corn, from The Kitchn
Dark Chocolate Sea Salt Almonds, from Sally's Baking Addiction Endives with Oranges and Almonds, from Smitten Kitchen Crispy Roasted Chickpeas, from Steamy Kitchen Crispy Kale
Chips, from Steamy Kitchen No Crust Pepperoni Pizza, from Closet Cooking Single Ingredient Pear Crisps, from Charlotte's Lively Kitchen Healthy Homemade Strawberry Gummy Bears, from Desserts With Benefits 2 Ingredient Coconut Bites, from Maria Ushkakova Quick and Easy Dill Refrigerator Pickles, from Once Upon a Chef Peanut Butter No Bake Energy Bites, from Gluten Free
on a Shoestring Mango Fruit Rollups, from Just a Taste Barbecue Sweet Potato
Chips, from Serious Eats Flawless Kale
Chips, from Oh She Glows
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.
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)
Let me give you the scoop
on them.These vegan
chocolate chip cookies are a coconut oil - based treat made with organic sugars, all - purpose flour, and
dark vegan
chocolate.