I opted
for dark chocolate chips instead of milk chocolate which was a great choice.
Look
for dark chocolate chips (made without milk) with at least 60 % cocoa for an antioxidant boost.
When my recipes call
for dark chocolate chips, I now recommend using either Dagoba Chocodrops (73 % cacao) or Republica Del Cacao 75 % Los Rios Chocolate Drops.
I subbed white chocolate
for the dark chocolate chips, and since I also can't have nuts I used sunflower seed butter.
everyone in my house loved them including my crazy picky 8 year old:) I did use coconut oil instead of almond butter and swapped mini chocolate chips
for the dark chocolate chips, baked in mini muffin tins.
Adapted from King Arthur Flour (my go - to source for tested recipes), this fudge is smooth and rich, with an added touch of kosher salt to balance out all that sweetness
for the dark chocolate chips.
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.
Not exact matches
And since I've been asked about a dozen times about Caroline Clunk's amazing
dark chocolate chip cookie recipe (referenced in Chapter 19), I've shared it here, with Caroline's permission,
for your group's enjoyment.
Early afternoon, I took a break from work to take my pup
for a walk and make some lunch - which was really breakfast # 2: banana protein pancakes with blueberries, a few
dark chocolate chips & honey + Yogi green... [Read More]
If you like, stir in some cacao nibs or
dark chocolate chips for some added
chocolate flavor.
I tried Lovely Brownie Bliss Baking Mix — let me just say between the organic
dark chocolate chips, coconut oil and rich cacao powder, these decadent gluten - free brownie had to HIDDEN from the family
for my own personal enjoyment.
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
chocolate chip cookie layer of these cookies are a little bit
darker than usual because I used a mixture of all - purpose flour and bread flour
for a chewier crumb.
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams)
dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
Used 1 c
dark chocolate chunks + 1 c semi-sweet
chips, and subbed regular white sugar
for the cane sugar.
Substituted a couple things
for what I did / did not have — vegetable oil
for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of
dark chocolate chips.
Variation - replace the
dark and white
chocolate chips with 50g
dark choc
chips, 50g sultanas, and 50g chopped dried apricots,
for an even fruitier oaty bar.
Then I threw in 1/3 cup
dark chocolate chips,
for the kids, you know?
Alaina, I just made this today (
for the hundredth time, minus bourbon, plus
dark chocolate chips), and I actually can't picture doing it in a Bundt pan.
For a fabulous finale, she includes desserts like Vegan
Dark -
Chocolate Avocado Cake and Banana
Chocolate Chip Cookie Dough «Ice Cream.»
As
for the
chocolate topping, I melted with the coconut oil about 1/3 cup GF mini
dark chocolate chips before adding the cocoa powder.
I found a recipe
for low fat Mocha
Chocolate Chip Muffins, and in a fit of I'm still not sure what, I turned them into Espresso Muffins with Peanut Butter
Chips, and they are full of
dark espresso cakey goodness.
Be prepared
for some heavy promotion of Hershey's special
dark chocolate chips.
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).
:D Milky Way and
chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g
dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
You may also want to make extra
chocolate sauce (
dark chocolate chips and coconut oil) because it's a perfect DIY
chocolate shell made
for dipping anything frozen into
for an instant treat.
Add a generous handful of
dark chocolate chips to the batter
for a more decadent treat.
1 egg whisked with 1 teaspoon of water 1/4 cup raw pepitas - pumpkin seeds,
for around the eyes and nose 1 Tablespoon Raw almonds,
for the gentleman nose 2 Tablespoons Pine nuts,
for the teeth 1 Tablespoon Cashews,
for mustaches 2 Tablespoon Golden Raisins,
for eyeballs 1 Tablespoon Cranberries,
for eyeballs, lips, and chicks 1 Tablespoon
Dark chocolate chips,
for eyeballs 1 Tablespoon White
chocolate chips,
for eyeballs
Rather than using the semi-sweet
chocolate chips combined with shortening and peppermint
for coating the cookies, use Ghirardelli
Dark Melting Wafers.
We plan on making these but we think we will try
dark chocolate chip for a little more healthy.
Note: The
chocolate that I used
for these was Callebaut
Dark Semisweet 53.8 % — Callets (
Chips) ordered through The Vanilla Food Company.
An entire chapter is dedicated to «recipes within recipes,» in which Debbie gives clear directions
for making many of her recipe staples; including an all - purpose gluten - free flour mix, sunflower seed butter, and even allergy - free
dark chocolate chips!
for the
chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4 cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter 170 grams (1 cup)
dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4 cup) cocoa powder, as needed
I've taken my favorite gluten - free, dairy - free banana bread recipe and one - upped it with some simple recipe adjustments... coconut sugar
for a lower glycemic impact and a more complex flavor,
dark chocolate chips to counter the mildly sweet banana, and a secret ingredient to keep the bread moist longer.
for the brownies: 3 tablespoons unsalted butter, room temperature 3/4 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup
dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet
chocolate chips, melted 1/4 cup unsweetened applesauce 1/4 cup walnuts, chopped
This Gluten - Free Vegan
Chocolate Chip Dark Cherry Ice Cream is perfect to make with fresh or frozen cherries
for those hot summer days and it only needs 4 ingredients!
Grain - Free Cookie Bites - never ones to turn down a sweet bite, we love reaching
for these, dare we say, HEALTHY bite - sized, vegan, gluten, and refined sugar - free
Dark Chocolate Chip Coconut Cookies
for that replenishing burst of energy.
But my recipe
for Easy Vegan Fudge is made with dairy - free sweetened condensed milk and dairy - free
dark chocolate chips.
Place 1 cup of the
dark chocolate chips and 1 tablespoon of the firm coconut oil in a microwave safe bowl and microwave
for 30 seconds or so.
For my boys to enjoy more, I think I will replace 1/2 of the nibs with
dark chocolate chips.
The
dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white
chocolate melts more easily than
dark so getting it the right consistency
for making
chips was a tad trickier.
You can also add some
dark chocolate chips in the cake
for a little extra flavor.
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut oil, melted 1 tablespoon pure vanilla extract
dark chocolate chips for the eyes (optional)
But here is a good example of some Coconut Blueberry
Chocolate Bark: (and a great site as well) http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/
For mine, I used a bag of Vegan
Dark Chocolate Chips that I got at Whole Foods, melted together with some Coconut Oil.
They're a bit
darker than semi-sweet
chips and their shape is perfect
for cookie baking — the
chips aren't as tall as regular
chocolate chips and the base is a bit wider, meaning they bake into melting pools of
chocolate in your favorite cookie.
The nuts and fruit combined with the
dark chocolate — I believe it would cure those cravings that send me into the kitchen looking
for an open bag of
chocolate chips.
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!
I prefer Hershey's special
dark chocolate for the standard - sized ones because many other brands make their
dark chocolate chips larger than regular semisweet
chips.
For the topping, sprinkle crushed vegan
dark chocolate chips (or
dark chocolate shavings) around the edges and a little in the center, as shown in the photos.