Put dates, cocoa, 3 tablespoons coconut and
espresso powder in a food processor and puree until smooth.
Not exact matches
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant
espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a
food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
To make the crust process the rolled oats, cacao
powder, cacao nibs, dates,
espresso and cinnamon
in your
food processor.
Add
in sweet potato flour, grain free baking
powder,
espresso powder, sea salt, and cocoa
powder, letting the
food processor run until batter is fully mixed.
Combine the almond flour, dates, cocoa
powder,
espresso powder, and salt
in a
food processor fitted with the steel blade attachment and process until the mixture is coarse.
In the bowl of a
food processor, add the melted chocolate, tofu, cocoa
powder, agave,
espresso powder, vanilla and chocolate syrup.