(Click
for more cocoa powder...)
(Click
for more cocoa powder...)
(Click
for more cocoa powder...)
Not exact matches
I consider carob
powder the healthier option
for replacing the
more commonly known
cocoa powder as it is full of fiber, protein, vitamin a, b and many key minerals.
I like to use Hershey's special dark
for even
more powerful chocolate punch, but any
cocoa powder should work fine.
You can add
more sugar but I don't suggest using less
cocoa powder because that would call
for more flour, less liquid and
more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.
The protein comes through giving them a slight chocolate flavor, but you can also add some unsweetened dark
cocoa powder and a little
more milk
for even
more chocolate flavor.
Puréed sweet potatoes provide the base
for this remarkably healthy pudding recipe, which gains
more sweetness and flavor from just a bit of maple syrup, almond milk, unsweetened
cocoa powder, espresso
powder, and vanilla extract.
So I figured out a way to «cheat» the system (or so I thought) when I first started trying to eat
more plants: I tossed a bunch of produce into the blender, flavored it with some healthy items, added some protein, some
cocoa powder, and made it into a thick smoothie that was like eating ice cream
for breakfast!
Then this morning, I decided to try it out with regular
cocoa powder for a
more intensely chocolate flavor.
The dried pods are then
powdered into carob
powder which can be easily substituted
for cocoa but is
more expensive and available at select health stores.
Hi, i was wondering if i could use
more matcha
powder for the cake, instead of the
cocoa powder and chocolate, to make it a matcha cake with matcha frosting?
1 stick unsalted butter, melted, plus
more for pan 1 cup granulated sugar 2 large eggs 1/2 teaspoon sea salt 1/2 cup all - purpose flour 1/2 cup unsweetened
cocoa powder 2 pints ice cream, softened
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus
more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup
cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking
powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened
cocoa powder (plus
more for dusting) 2 tablespoons baking soda 1 teaspoon baking
powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups
powdered sugar (sifted) 1/8 teaspoon Kosher salt
Just
for fun, I added some cocoa powder to half the batter and rolled them in to braids... For some more fun, I rolled the tops in some ground up nu
for fun, I added some
cocoa powder to half the batter and rolled them in to braids...
For some more fun, I rolled the tops in some ground up nu
For some
more fun, I rolled the tops in some ground up nuts.
6 Tablespoons unsalted butter, plus
more for pan 6 ounces semisweet chocolate, coarsely chopped (I used bittersweet) 1/4 cup unsweetened Dutch - process
cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking
powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract
Then I added another cup of coconut milk blended with 3 bananas,
cocoa powder, chis, flax answer baked
for 25 mins and got something that
more resembled a cookie and it didn't make 12 to 15 cookies it made 3 doz full size cooki (ettes).
If you want a little
more chocolate you can just add a little
cocoa powder right into your whipped cream and use that as your topping
for this pie.
For me it tastes
more like expensive chocolate truffles than fudge, just without the dusting of
cocoa powder to finish them off.
The bake temp / time is 375
for 20 minutes, and the ingredients are as follows: 1 c. applesauce 1/2 c. oat flour 1/3 c.
cocoa powder 6 T. coconut sugar 2 t. baking
powder 1/2 t. baking soda 1/2 t. sea salt dash cinnamon 1/8 t.
powdered stevia extract (or 2
more T. coconut sugar) 1 t. vanilla 1/4 c. chocolate chips or chopped dark chocolate
1 tbsp unsweetened
cocoa powder, plus additional
cocoa powder for garnish (I like the dutch processed, which is a little milder tasting than regular,
more bitter,
cocoa powder)
1/4 cup unsweetened
cocoa powder, plus
more for dusting 1/4 all purpose flour 1 tablespoon espresso
powder 1 tablespoon boiling water 6 large eggs 3/4 cup sugar
1/2 cup (1 stick) unsalted butter plus
more for pan 6 ounces semisweet chocolate, roughly chopped 1 tablespoon
cocoa powder 1 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 3 large eggs 3/4 cup all - purpose flour 1 cup roasted salted almonds, roughly chopped 1-1/2 cups marshmallow creme
Ingredients Butter,
for greasing the pans 1 3/4 cups all - purpose flour, plus
more for pans 2 cups sugar 3/4 cups good
cocoa powder 2 tsp baking soda 1 tsp baking
powder 1 tsp kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed hot coffee
Cake Ingredients Butter,
for greasing the pans 1 3/4 cups all - purpose flour, plus
more for pans 2 cups sugar 3/4 cups good
cocoa powder 2 tsp baking soda 1 tsp baking
powder 1 tsp kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed hot coffee
This rocky road - inspired treat combines peanut butter (use the real stuff rather than the
powder for more flavor),
cocoa powder, almond milk, and almighty chia seeds
for a dessert you can feel good about polishing off in one sitting.
For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg wh
For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened
cocoa powder 1 teaspoon caraway seeds plus
more for topping 1 tablespoon safflower oil plus more for bowl 1 egg wh
for topping 1 tablespoon safflower oil plus
more for bowl 1 egg wh
for bowl 1 egg white
With just a few essential ingredients to create structure (smooth nut butter + eggs), and a couple
for moisture, sweetness and
more flavor (mashed banana + honey +
cocoa powder), you can create ridiculously moist, tender and light -LRB-!)
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso
powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened
cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus
more to taste Whipped cream,
for topping Shaved bittersweet chocolate,
for topping Directions
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened
cocoa powder (plus
more for dusting) 2...
I decided to give it a try, didn't change the recipe too much, just added a bit
more cocoa powder, some coconut oil instead of water, some
cocoa nibs
for extra texture and I must say the recipe is far better than expected.
1 1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process
cocoa powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus
more for sprinkling 1 tablespoon plus 1 teaspoon good - quality instant espresso
powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar,
for rolling
I made another batch using my
cocoa powder + fat to create baker's chocolate, added one
more egg and baked it
for 20 minutes and it was perfect.
Even my picky kid - eaters gobbled them up and asked
for more I actually took a bit of
cocoa powder an mixed it with stevia
powder to sprinkle in and on top: fabulous!!
This leaves them
more resistant to mould and ready
for transportation to all corners of the globe where they are transformed into an endless range of tempting cacao products, including raw cacao
powder and
cocoa, in addition to some of Britain's best - selling chocolate bars.
Chocolate Cheesecake Recipe 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 c Sour cream at room temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8 - oz packages cream cheese; softened 1 c Chopped pecans Confectioners» sugar and unsweetened
cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In... Read
more»
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats
for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly
for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup
for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T
cocoa powder and just mix it into the whole thing!
for the cake 2/3 cup toasted hazelnuts (original version calls
for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking
powder 1 teaspoon baking soda 1/2 cup unsweetened
cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus
more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
Cake 1/2 cup / 60g all - purpose flour 1/2 cup / 50g unsweetened
cocoa powder (natural, or Dutch - processed), sifted, plus
more for dusting
Otherwise try add some
more cocoa powder — that might help:) Thanks
for trying the recipe!
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it
more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them
for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it
for cocoa powder but make sure you add some (appr.
1 cup raw cashews (soaked
for at least 3 hours) 2/3 cup water (up to 1 cup if you need
more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup
cocoa paste (or
cocoa butter) 2 tbsp
cocoa (or 4 if using
cocoa butter) 1/3 — 1/2 cup agave syrup vanilla
powder, pinch of salt 1 tbsp fresh lemon juice
Season Three of the CRPC is made possible with the support of
more than 10 sponsors including: Nielsen - Massey Vanillas, a manufacturer of the finest vanilla products and flavor extracts; Waring Commercial, a manufacturer of professional - quality appliances
for the home, foodservice and laboratory industries; Steelite International, a manufacturer and supplier of tabletop ranges
for the international hospitality industry; Wholesome Sweeteners, a leading provider of sustainable, environmentally and ethically responsible, great tasting sweeteners; PreGel America, a specialty dessert ingredients company; Midwest Foods, a specialty produce food distribution company; Will
Powder, a producer of technical food ingredients; Frigomat, a company that manufactures ice cream machines; deZaan Gourmet, a producer of premium chocolate,
cocoa powders,
cocoa butter, chocolate batons, pralines; and Clifton Larsen Allen, a professional services and accountancy firm; and many
more.
Ingredients: 7 tbsps unsalted butter, room temperature, plus
more for greasing pan 1 tbsps
cocoa powder 1 cup hazelnuts 3 ounces chocolate, broken into pieces 6 large eggs, separated 1/4 tsp sea salt 13 ounces Nutella chocolate hazelnut spread 2 tbsps espresso
Powdered Sugar,
for dusting Sweetened whipped cream (optional) Ice cream (optional)
2 cups / 475 ml chocolate porter or stout beer 8 tablespoons unsalted butter, plus
more for the pan 3/4 cup / 75g natural
cocoa powder (non-dutched) 1 cup / 5 oz / 140 g whole wheat flour 1 cup / 4.5 oz / 125 g all - purpose flour 1 cup / 4.25 oz / 120 g muscovado or dark brown sugar 1 1/2 teaspoons baking soda 3/4 teaspoon fine grain sea salt 3 large eggs 1 1/2 cups / 355 ml plain whole yogurt 3/4 cup / 180 ml pure maple syrup
I like it best made with
cocoa powder and melted chocolate, but I include plenty of options
for making it
more neutral - tasting (including making it with cashew butter).
4 tablespoons (1/2 stick) unsalted butter, melted, plus
more for pan 1/4 cup unsweetened
cocoa powder, plus
more for pan 3/4 cup all - purpose flour, (spooned and leveled) 1 teaspoon ground ginger 1 teaspoon pumpkin - pie spice 1/2 teaspoon baking soda 1/2 cup packed dark brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners» sugar,
for dusting (optional)
A LITTLE
MORE KID - FRIENDLY: Substitute 1/2 cup of sugar
for sweetened
cocoa powder, or keep the sugar and add 1/2 cup of unsweetened
cocoa powder.
For the chocolate, raw is best (as opposed to processed
cocoa powder) so that you receive the maximum amount of nutrition possible (magnesium, iron, chromium, amino acids &
more).