Sentences with phrase «half regular cocoa powder»

Yes regular cocoa powder will work but you'll need to increase the quantity quite a lot as the taste isn't as strong.

The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.

I used what I had on hand: 2 % milk, regular cocoa powder, semi-sweet chips and it still turned out great!

I used dark cocoa powder in this recipe to make them as dark and chocolatey as possible, but regular cocoa powder will be just fine.

Unfortunately I could not find the Hershey's Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder.

Sometimes I use all regular cocoa powder, sometimes all dark cocoa powder, sometimes a little of both.

And used just the regular cocoa powder I found at the Franprix (low budget store).

Then this morning, I decided to try it out with regular cocoa powder for a more intensely chocolate flavor.

For the Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon heavy cream

Raw cacao powder can be used in place of regular cocoa powder and expeller pressed coconut oil can be used in place of virgin coconut oil (some do better with expeller pressed because it's easier to digest).

I also didn't have raw cacao so I used regular cocoa powder.

I almost never make a smoothie without adding dark or regular cocoa powder, and I drink a cup of Crio Brü blended with my coffee every single day.

Just wondering if you can substitute regular cocoa powder for the cacao powder?

you mentioned that quinoa flour is bitter but the chocolate helped mask it, would dark cocoa powder still help mask the bitterness of the flour or would it be better to use regular cocoa powder?

So, I came up with this new combo and, instead of regular cocoa powder, I used raw cacao powder.

* I used half Hershey's special dark and half regular cocoa powder, you can use a combination or whichever you have on hand.

** Regular cocoa powder may also be substituted, but the granola might not taste quite as chocolate - y.

For starters I didn't have regular cocoa powder only had Hershey's special dark chocolate and it has a very strong taste so I will try with regular cocoa powder next time.

I've been using raw cacao powder exclusively lately because it has more health benefits than regular cocoa powder (it's full of antioxidants!)

If you can't find raw cacao powder, feel free to sub in regular cocoa powder.

To make this a raw chocolate you would need to use raw cacoa powder instead of regular cocoa powder, but again this is optional and cocoa could be interchanged here is preferred.

* you can also sub in regular cocoa powder if you don't have raw cacao, but ultimately it takes best with the raw cacao powder!

* If you are using regular cocoa powder and chocolate chips, these energy bites will not be raw, but they will still be delicious (of course).

I used dark chocolate cocoa because dark chocolate has healthier properties, like antioxidants but you can use regular cocoa powder if you like.

And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to use regular cocoa powder and agave nectar instead.

You must use regular cocoa powder.

If so, I used this recipe for the chocolate blueberry cake: http://www.growingnaturals.com/recipes/recipe-rice-blueberry-protein-bread.php but used fresh blueberries instead of the frozen raspberries, chocolate brown rice protein isolate instead of vanilla, and added 2 tbs of regular cocoa powder (unsweetened) and 5 packets truvia to the recipe.

For the frosting: * 1 scoop Chocolate protein powder (I like UMP) * 2 tablespoons Hershey's Special Dark Cocoa (I like the flavor and color this imparts, but you can use regular cocoa powder if you prefer) * 4 tablespoons chocolate milk (I use Fairlife chocolate milk) * water as needed

Please do not substitute with regular cocoa powder, as it will not provide a true grey color.

just put this into the oven... used 1/2 c dark cocoa powder and 1/4 regular cocoa powder.

If you don't have raw cacao powder, the regular cocoa powder will do just fine.If you like it thicker, either use less milk or add more ice cubes.

It should be regular cocoa powder or Dutch - processed (dark) cocoa powder.

3 1/4 cups spelt flour (also some additional flour for rolling out the dough) 2/3 cups cacao powder (or regular cocoa powder) 1 T ginger 1 tsp cinnamon 1/2 tsp ground cloves 1 tsp baking soda 1/2 tsp baking powder 1 tsp salt 2/3 cup Earth Balance Buttery Spread (I got it at Whole Foods) 1/2 cup dark brown sugar 1 large egg 3/4 cup molasses

Let me know what kind you use if you make this 2 T cacao powder — yes, regular cocoa powder will work, but check this stuff out, it's way more pure and nutrient dense 1/4 tsp baking powder 1/8 tsp salt (omit if using egg white p.p. — it's salty) 1 1/2 T coconut sugar (yes you can use a different kind of sugar here, coconut sugar is my preferred sugar these days — it's still sugar but the way it's made leaves many of the natural minerals intact.

And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to use regular cocoa powder and agave nectar instead.

You must use regular cocoa powder.

Does Navitas Cacao Powder count as regular cocoa powder?

I made this with regular cocoa powder (more antioxidants) and paired it with the «healthier chocolate cake» from The First Year.

1 1/4 cup raw walnuts (or any kind of nuts or seeds, my favorites are walnuts and pecans) 1 cup almond flour (or any nut / seed flour) 10 medjool dates (pitted) 1/2 cup raw cacao powder (or regular cocoa powder) 1 teaspoon vanilla extract (gluten - free variety) 1 - 2 Tablespoon raw coconut oil, melted (but not hot)

* If you do not have raw cacao powder, regular cocoa powder would work but I would only use 2 tablespoons total of cocoa powder since it's richer in flavor than raw cacao.

I almost never make a smoothie without adding dark or regular cocoa powder, and I drink a cup of Crio Brü blended with my coffee every single day.

I used regular cocoa powder... Fry's I think?

* you can also sub in regular cocoa powder if you don't have raw cacao, but ultimately it takes best with the raw cacao powder!

I've never run across raw cacao powder though... would it work with a regular cocoa powder if other dietary factors aren't an issue?

A note about the cocoa powder — I tried both dutch processed cocoa powder and regular cocoa powder and found that the dutch processed cocoa powder was too bitter for my liking.

But if you can't find any, you can order online from Thrive Market — > http://bit.ly/2AUkrWD or just use regular cocoa powder instead.

Not exact matches

I used cocoa powder because that's what I had on hand but used half regular and half dark chocolate.

+ 1/2 cup pancake base * + 1 tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fying

pure vanilla extract 4 eggs 1 1/2 cups all - purpose flour 1 cup unsweetened cocoa powder (I used half dark cocoa and half regular) 1 tsp.

For this recipe I have made a Chocolate Pavlova which is slightly different than a regular Pavlova, in that unsweetened cocoa powder is folded into the meringue.