Sentences with phrase «in coconut vanilla»

These taste amazing by themselves or in Coconut Vanilla Ice Cream.

Not exact matches

That summer, at a time - share they split with friends in the Hamptons, their relationship just a few tender months old, Mia brought a dozen of her jumbo - size vanilla coconut cupcakes to the beach — and Jason smelled an opportunity.

Glenmorangie Original has a lot of fruity, floral notes from the distillation process and vanilla and coconut notes from the American white oak barrels we age it in.

In Fort Worth, people enjoy Caramel deLites, which are more cookie than coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toasteIn Fort Worth, people enjoy Caramel deLites, which are more cookie than coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toastein Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toasted.

Scoop some into a bowl, whisk with an electric whisk until it's light and fluffy then whisk in your favourite essential oil (I love vanilla, it goes so well with coconut) and voila... a light, natural body lotion that will keep you smelling yummy all day and lasts forever

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

I usually put chia seeds in mine, but want to add vanilla and coconut like you did!

In a bowl of a stand up mixer fitted with a paddle attachment, combine all the butters with the honey / coconut sugar and vanilla bean seeds and beat until well incorporated and fluffy.

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor.

It's wonderfully warming and comforting, with sweet hints of cinnamon, vanilla, nutmeg and ginger, which perfectly infuse with the pumpkin puree and coconut sugar to create happiness in a bowl!

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)

In a medium bowl, mix together the whipping cream, stevia, coconut flour, butter, vanilla, salt and maple syrup until fully combined.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

In a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanillIn a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanillin the melted coconut oil, tahini, brown rice syrup and vanilla.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

Make a well in the center and pour in the maple syrup, egg, coconut oil and vanilla.

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

Beat in the eggs, vanilla extract & coconut extract.

Add in the eggs, maple syrup, coconut oil, lemon juice / vinegar and vanilla and whisk it all together.

• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)

I used coconut oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the filling, and chopped walnuts plus seeds to the topping.

In a 1 litre mason jar (preferably with an airtight clip locking system) combine your coconut milk, filtered water, maple syrup and vanilla powder.

Mix together the wet ingredients (coconut milk through vanilla) in a saucepan over low heat.

In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.

Get your caffeine fix in this parfait layered with chocolate syrup, mocha pudding, almond vanilla chia pudding, whipped coconut cream and chopped dark chocolate.

In a large bowl stir together the coconut oil, almond butter, maple syrup, vanilla and flax egg.

Add in the pumpkin, eggs, maple syrup, coconut oil, and vanilla.

Add in the coconut oil, eggs, and vanilla and mix until incorporated.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined.

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

In a large bowl, add the pumpkin puree, banana, maple syrup, coconut sugar, oil, and vanilla extract.

Cherry, coconut and vanilla come together to form a perfect flavor trio in our Very Cherry Cheesecake.

In a seperate bowl whisk together your coconut oil, maple syrup and vanilla.

In a small bowl, whisk together the pineapple juice, rum, coconut milk, and vanilla extract.

In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla.

Next in a bowl combine the coconut flour, salt, coconut oil, maple syrup and vanilla and mix well until you can form a ball of dough with your hands.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

In a bowl combine the coconut milk, maple syrup, cinnamon, vanilla, matcha powder, and chia seeds.

Combine the coconut flour, 1 tbsp of the coconut oil, maple syrup, coconut milk, and vanilla bean in a food processor.

In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract.

Remove from the heat, stir in the coconut oil, maple syrup, and vanilla, and return to the heat on low for a minute or two to combine.

Mix the coconut oil, honey, eggs, vanilla extract (optional), sprinkle of sea salt all in a large bowl.

An easy way to prepare them is to cook overnight in the crock pot with a pinch of salt and then add coconut oil and honey and vanilla in the morning for a satisfying breakfast.