make your ice cream base Add all ingredients,
except cacao nibs, into a blender and blend until smooth (including blanched mint leaves).
Blend all ingredients
except cacao nibs / chocolate chips in high speed blender or food processor until smooth.
Process the peanut butter filling ingredients (
except cacao nibs) in your food processor until smooth.
Add all ingredients (
except cacao nibs) into a high - speed blender and process on high for 1 minute until fully combined and creamy.
Process the chocolate filling ingredients (
except cacao nibs) in your food processor until smooth.
Combine all ingredients
except cacao nibs in a bowl, cup, mug or jar and stir until well combined and the chia seeds start to soak up the almond milk liquid and form a pudding - like consistency.
Combine all ingredients
except cacao nibs in a bowl, cup, mug or jar and stir until well combined and the chia seeds soak up the almond milk liquid and form a pudding - like consistency.
Blend together all the ingredients
except the cacao nibs and coconut ice until creamy and smooth.
Combine all of the ingredients,
except cacao nibs, in your blender and run it until it's smooth.
Add all the ingredients,
except the cacao nibs, into a food processor and process until everything comes together and is smooth (this may take a while if your coconut butter is solid).
Not exact matches
Mix all ingredients (
except chopped nuts and
cacao nibs) together in a blender until blended well.
In a blender, combine all the ingredients,
except for the
cacao nibs, and purée until the cocoa powder is dissolved and the chocolate is finely chopped.
Put them in the food processor and add all other ingredients
except for the dry fruit and the chocolate chips (or
cacao nibs).
I followed the recipe exactly
except I substituted 2 Tbsp instant coffee and 2 Tbsp ground espresso for the
cacao nibs.
In a food processor or blender (I prefer a food processor here because you already need one to make the date caramel), combine all of the ingredients for the banana bread
except for the
cacao nibs and blend until smooth.
- put all the filling ingredients in the blender and blend
except for the
cacao - blend very well at high speed until totally creamy - pour 3/4 of the filling on the prepared crust - put the
cacao powder in the blender with what is rest of the filling and blend well - pour
cacao filling on top of the other filling creating a swirly shape - shape further with a chopstick or a knife so that the chocolate cream penetrates the speculaas cream - cover with plastic wrap and freeze for a couple of hours until well set - sprinkle with
cacao nibs
In a large mixing bowl combines all ingredients
except for
cacao nibs.
Place all ingredients
except for the
cacao nibs (if you're using them) into your blender.
-- Moringa, added as a heaping tablespoon to the smoothie Typically, I'll blend the concoction above with about 20g of a good, clean protein powder along with a big Theodore Roosevelt sized mug of ice and a dropperful of organic stevia, and then, once blended, I top with crunchy goodies such as organic unsweetened coconut flakes, spirulina or chlorella tablets,
cacao nibs or organic frozen blueberries — all of which (
except the coconut flakes perhaps) also confer good longevity - enhancing properties.