Sentences with phrase «into chocolate almond butter»

Not exact matches

Take the moulds out the fridge and scoop some almond butter into the centre of each one before covering them with another spoonful of chocolate.

When I went into my kitchen to investigate, I found a 1/2 jar of almond butter leftover from a cookie order, 1/4 of a Trader Joe's Pound Plus dark chocolate bar, about 10 half - bags of nuts, and 24 ounces -LRB-!)

Sugar - Free Peanut Butter Chia Pudding make with chocolate protein powder mixed into the almond milk:)(Low Carb Breakfast Peanut Butter)

After almond butter has been dropped into each cup, pour the remaining half of the chocolate until filled to the top and almond butter is covered.

With almonds, flaxmeal, shredded coconut, almond butter, coconut oil, honey, vanilla, and optional chocolate, they're packed with power and are tasty enough that you'll always want to throw a few into your bag.

Almost immediately, I realized that I already had a recipe for chocolate almond butter sandwich cookies that could easily be adapted into an even - more - fun cookie CUP recipe!

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

We have fallen in love with your almond cookies (I make them into thumb prints and fill them with anything from raspberry jam, to coconut butter drizzled with 90 % chocolate.)

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into smaChocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into smachocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces

Rich dark chocolate and creamy almond butter turn this classic candy you know and love into a Paleo - friendly treat with a few simple tricks.

Rich dark chocolate and creamy almond butter turn this classic candy you know and love into Paleo - friendly «peanut» butter cups with a few simple tricks.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)

Favorite treat: frozen bananas whirled into ice cream with almond butter and chocolate chips.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

In the midst of all this fruitful procrastination — and aside from breaking into my emergency supply of Theo dark chocolate almond butter cups in more than one moment of weakness — I've somehow managed to avoid the other stress trap of unhealthy / over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.

2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Cchocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark ChocolateChocolate)

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

When ready, take almond butter balls and carefully dip them into the melted chocolate.

Once hot chocolate is warmed, pour into a high - speed blender along with almond butter and blend on high for 30 seconds to get nice and frothy.

More importantly, these: dark chocolate pumpkin almond butter cups because fall... and pumpkin will find its way into almost anything for the next two months.

You can make the Bittersweet Chocolate Almond Butter into a sort of Nutella by using hazelnuts instead of almonds.

I now melt some white chocolate chips with the butter to mix into the batter along with a restrained quantity of sliced almonds.

For the chocolate fudge layer place the almond butter into a small pan on a low heat.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

1 ripe banana, mashed 3 eggs 1/2 cup nut butter of your choice (eg cashew, almond etc) 1/2 cup coconut sugar 1/4 cup dutch process cocoa 1 tsp baking soda pinch of himalayan pink salt 125g dark chocolate (70 % or higher) OR nuts of your choice, cut into chunks (optional)

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Especially since they're super easy to make, with only 5 minutes spent tossing ingredients like almond butter, oats, almond flour, bananas, honey, and an egg into a blender, mixing it up for around 30 seconds to get things nice and smooth, and then baking for 20 minutes (and topping with melted chocolate, because everything is better when it's covered in chocolate).

Look out for moulds to shape these indulgent almond - butter chocolates into spooky shapes — children will adore them

Crust: 1 cup (4 oz) finely ground almonds 2/3 cup (4 oz) 38 % Collection Etienne Milk Chocolate 2/3 cup sugar 1 cup whole wheat flour 2/3 cup all - purpose flour 1 tablespoon Collection Etienne Cocoa Rouge Cocoa Powder 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 - inch cubes 1 large egg

Add cooled toasted coconut, dates, brown rice syrup, chia seeds, almond butter and chocolate chips into the base of a food processor and process until fully combined and starting to form a ball of dough.

I like to swirl some almond butter into my chocolate shakes to make them taste like a candy bar, only healthier and guilt - free!

Usually I just toss them in my granola, or throw them on a smoothie bowl, add them into Dark Chocolate Energy Balls or use them to give my Vegan Almond Butter Cups a nice little crunch.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

2 Rudi's gluten - free plain tortillas 1/2 cup mini chocolate chips or chunks 2 - 3 tablespoons natural peanut butter or almond butter (my preference), room temperature 2 - 3 tablespoons jam, any flavor 4 - 5 strawberries cut into small chunks 16 mini marshmallows

Because of course, that yogurt wouldn't end at the yogurt — it would turn into cereal, almond butter, chips, crackers, chocolate chips and then finally, ice - cream.

MaraNatha Creamy No Stir Almond Butter is perfect for baking with, like in these Healthy Chocolate Chip Oatmeal Bars, but it's also my go - to for spreading on toast, apple slice dipping or spooning into oatmeal.

Including all the almond butter and all the quality 85 % dark chocolate I baked into these blender chocolate almond butter bars.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Could almond butter, almond flour, honey, vanilla, baking soda, chocolate chunks, and a bit of salt combine into something that pushes the same buttons as a classic chocolate chip cookie?

Once I've made these two things, I then take out a big pot and put into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).

Pour the peanut butter mixture, along with the almond milk and mini chocolate chips, into the oatmeal mixture.

Cooking Time: 12 minutes Serves: 9 Ingredients 3 1/3 cups Almond Flour 1 tsp Baking Soda 10 Tbsp (10oz) Kerrygold Salted Butter 2 tsp Pure Vanilla 1 Whole Egg 1 Egg Yolk 1 Cup Coconut Sugar 1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into pieces) 1/2 Chopped Pecans Preheat Oven to

Using a spoon, pour remaining chocolate evenly into each mold until the almond butter filling is covered (about two spoonfuls each).

Once frozen, place a dollop of almond butter into cups (flatten with finger) and pour remaining chocolate over top.

* 3 very ripe bananas, peeled, cut into chunks and frozen * 1/3 cup almond butter (can substitute peanut butter) * 1/4 cup bittersweet or dark chocolate chips * chopped almond and chocolate for garnish (optional)