Gently tap the molds on the counter to fill in air pockets, and top with
more cocoa mixture until your molds are almost full (the mixture will expand as it freezes, so leave a little room at the top).
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.
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
Add 1
more cup of powdered sugar,
cocoa powder, cornstarch and salt to the egg
mixture and mix on low speed until incorporated.
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.
I accidentally used the 1/4 c of
cocoa powder in the
mixture so I didn't dust them with
more.
Single serving chocolate brownie 1 TBSP whole wheat flour 1 TBSP sugar (do not substitute) 1 TBSP unsweetened
cocoa a pinch of baking soda a pinch of salt 1 TBSP of low fat vanilla yogurt, add
more if needed to blend the
mixture
Add the vanilla extract and
cocoa mixture and beat once
more.
Feel free to add any
more cocoa, sweetener, or water to make the
mixture exactly how you like it.
Adding
more reddish mica powders will give a
more rose / pink hue like a blush while
more cocoa powder or bronze mica will create a bronzer or
more tan
mixture.
If you prefer chocolate desserts, try adding 1 to 2 tablespoons
cocoa powder to the
mixture and adding a touch
more maple syrup for a true chocolatey flavor.