Organic unsweetened cocoa powder - I like to mix this into my smoothies for an extra jolt of antioxidants or make my own low - sugar hot cocoa by mixing cocoa powder into hot milk with stevia and a couple
melted dark chocolate chunks (delicious!).
Not exact matches
The shredded coconut gives each cookie a hint of macaroon-esque texture, the oats lend heartiness, and
melted chocolate chunks deliver bursts of
dark, intense richness.
Since I never say no to more
chocolate, I used both
melted dark chocolate and
dark chocolate cocoa powder in the batter, then mixed in some milk
chocolate chips and semi-sweet
chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of
chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).
for the
chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4 cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter 170 grams (1 cup)
dark chocolate chips or
chunks,
melted and cooled slightly 20 grams (1/4 cup) cocoa powder, as needed
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently
melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into
chunks!!!!! yummy You can make
dark chocolate chips even easier by
melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
1/2 cup
chocolate ganache, room temperature (if you don't have some on - hand, just
melt together about 3 tablespoons vegan
chocolate chunks or chips — I like
dark chocolate — with about 5 tablespoons non-dairy creamer and allow to cool)
For a richer flavor, toss in a little
chunk of
dark chocolate and a touch more cinnamon, stir until the
chocolate melts.
Once the
chocolate is thoroughly
melted and the
chocolate chunks are
melted, take the balls out of the refrigerator and dip into the
dark chocolate
With big
chocolate chunks wrapped in an intense
chocolate dough, these cookies should actually be called triple
chocolate cookies because they have three types of
chocolate: cocoa powder and
melted baking
chocolate in the batter, and over-sized
dark chocolate chunks that
melt into creamy pockets of heaven.
Melt 10 - 12 ounces
Dark Chocolate Baking
Chunks (67 % cacao).