Sentences with phrase «mixture of cocoa powder»

Rolling them in a mixture of cocoa powder and coconut flour helped to pull in some of the moisture and made them less sticky.

I used a mixture of cocoa powder, pumpkin puree, orange essence and cashews.

The cheesecake is flavored with a mixture of cocoa powder and melted chocolate plus Baileys Irish Cream liquor.

I'll have to try with a mixture of cocoa powder & chocolate chips next time — that sounds divine

Not exact matches

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

You won't believe that a mixture of nuts, agave, dates, cocoa powder, coconut, and avocado came together and formed that.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Create a well in the center of the cocoa powder mixture and add the pureed bean mixture, plus the applesauce, vanilla, and coffee.

but if you know you'll prefer a sweeter cookie, dust your work surface with powdered sugar or a mixture of powdered sugar and cocoa powder.

Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder.

To make Chocolate Mini Cake Doughnuts, simply add two tablespoons of cocoa powder to the flour mixture.

To make the crust, combine flour, butter, icing sugar and cocoa powder in the bowl of a food processor and pulse until mixture resembles fine breadcrumbs.

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.

Add 1 more cup of powdered sugar, cocoa powder, cornstarch and salt to the egg mixture and mix on low speed until incorporated.

Start shaping small balls out of the mixture and roll them in some shredded coconut, cocoa powder or spirulina powder.

Roll them in cocoa powder, confectioners» sugar or a mixture of sugar and ground cinnamon.

This version of French toast has straight peanut butter spread between each layer of sliced French bread, cocoa powder beaten into the egg - milk mixture in which the bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping.

Add dates, almonds, cocoa powder, cinnamon and sea salt to a food processor and process until the mixture starts to clump together and pulls away from the side of the bowl.

The mixture is really dark because of the dark cocoa powder and dark chocolate chips.

In place of the chocolate chips, I would use a mixture of coconut oil, cocoa powder and raw honey or stevia to make them sugar - free as well.

Take a tsp of the mixture and roll in your hands to form a small ball, then place in the bowl of cocoa powder.

The key is using high quality chocolate for the unsweetened and cocoa powder (I used Valrhona) and I also added just a little bit of instant espresso powder to the melted chocolate mixture to bring out the flavors.

Chef Jody Williams serves this truffle mixture family - style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine.

I haven't tried making them with a mixture of cocoa / cacao and unsweetened powder, but I'm certain it can be done.

Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth.

I think I'm going to top them with a mixture of coconut oil and cocoa powder drizzled on top.

I accidentally used the 1/4 c of cocoa powder in the mixture so I didn't dust them with more.

Beat the eggs lightly, then stir them into mixture of cocoa, flour, baking powder and oats.

Add 1/4 cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.

Stir 1 cup of the batter into the cocoa powder mixture.

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

Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.

1/2 cup almond butter, or other nut or seed butter of choice 3 tablespoons pure maple syrup 2 1/2 tablespoons cocoa powder 2 tablespoons water, or as needed to make the mixture spreadable

The Minimalist Baker details how to make Dark Chocolate Sweet Potato Chips that are absolutely gorgeous, and if you are feeling truly bold, go ahead and try your hand at Sarah Kagan's Chocolate Beet Truffles, a rich mixture of nuts, dates, and beet pulp with a generous helping of chocolaty cocoa powder.

This milkshake is basically a mixture of coconut milk, ice, banana, avocado, cocoa powder and dates for sweetness.

Cover the mixture with dollops of hazelnut spread then add a layer of cocoa powder and sugar mixed with hazelnut liqueur and boiling water.

1/2 -1 teaspoon cinnamon pinch of cardamom 2 - 3 teaspoons lemon zest, orange zest or lime zest 1 teaspoon matcha green tea powder 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground) 2 tablespoons raw cacao or unsweetened cocoa powder 1/2 -1 cup fresh or thawed frozen berries blended into the mixture Maqui berry powder

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

Pour about 1/2 cup of warm milk into cocoa powder mixture and whisk until smooth and no stray lumps of cocoa powder remain.

Add 1-1/2 tablespoons of unsweetened cocoa powder to the coating mixture.

Add cocoa powder and salt, and process, occasionally scraping down the sides of the blender, until the mixture is completely blended.