Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup
cocoa powder 1/2 tablespoon coconut oil 1/4
heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking
powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup
cocoa powder 1
teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour
heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
I also found that using 2
heaping teaspoons of
cocoa powder (rather than leveled) seems to allow the cookies to reliably freeze solid.
Form
heaping teaspoons of the mixture into balls and roll the balls in the
cocoa powder.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2
teaspoons lime juice
heaping 1/3 cup finely chopped candied kumquats * icing sugar or
cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.
The next day, simply sift the
cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a
heaped half
teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in
cocoa and roll each piece into a ball and then roll it into the
cocoa powder if you like a smoother look.
2 cups
powdered sugar, sifted 2
heaping tablespoons unsweetened dark
cocoa 2 - 4 tablespoons very hot water 1/2
teaspoon light corn syrup, optional * 1/2
teaspoon pure vanilla extract
- 1 package (4 - serving size) chocolate sugar - free instant pudding mix - 1 package (about 10 ounces) soft tofu - 1
heaping tablespoon unsweetened
cocoa powder - 1/4 to 1/2
teaspoon instant coffee crystals (more if you like mocha)- 8 to 12 ounces heavy whipping cream, chilled
1 vegan Orgran egg (1
heaped teaspoon egg replacer: 2 tablespoons water) 3 tablespoons coconut milk 1 tablespoon maple syrup 1/4
teaspoon vanilla extract 1/2
teaspoon baking soda 1 tablespoon
cocoa powder 1
heaping tablespoon coconut flour optional (but probably wise!)