Sentences with phrase «of coconut oil chocolate»

Whether you're the kind of chocolate enthusiast who loves any and every kind or chocolate, prefer something more specific, or just need a new and creative way to eat more coconut oil, it's easy to come up with some kind of coconut oil chocolate that is perfect for you.

I think I will have to try making my own version of a peanut butter cup by adding this to one of my coconut oil chocolate recipes.

I also delivered a double batch of my coconut oil chocolate chunk cookies so I can say with certainty that the granola hasn't been touched.

I think I will have to try making my own version of a peanut butter cup by adding this to one of my coconut oil chocolate recipes.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

Melt the chocolate on a double boiler with the remaining 1 teaspoon of coconut oil, mixing often, then remove from the heat.

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

They're then sweetened with pure maple syrup which adds a caramel like flavour, while the coconut oil adds a subtle touch of tropical goodness and the raw cacao nibs add the perfect chocolate - chip - esq crunch!

Make the dipping mixture by combining the 3 oz of chocolate and 2 tbsp of coconut oil in a small pot.

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

I have been using coconut oil as a moisturizer for quite a while, so decided to make some of your chocolate mint body butter this morning.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

Add semi-sweet chocolate chips and 1 tablespoon of coconut oil to a microwave - safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom of the bowl).

You can customize the flavour by adding spices to the oil before cooking the popcorn (I'm a fan of chili powder), or tossing around add - ins like nuts, seeds, coconut, chocolate chips, Parmesan cheese, etc. when the kernels have finished popping.

-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional

10 ounces raw, unsalted cashews 1 teaspoon coconut oil, melted 2 ounces quality milk chocolate, melted pinch of salt

I made my chocolate glaze by just melting 50g of dark chocolate with 100g of milk chocolate and a teaspoon of Coconut Oil.

The protein and good fats in the oats, almonds, and almond butter, the all - around goodness of coconut oil, and the antioxidants in dark chocolate are an excellent combination.

I had 6 beautiful muffins just as yours by mixing: 150 g oatmeal mixed very fine 2 teasp baking powder a sprinkle of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g coconut oil 1 egg 150 g soy yoghurt (otherwise it was too dry 1 table sp almond milk not sweetened mini chunks black chocolate with stevia

Add 1/3 or 1/2 of water to a small sauce pan, add a bowl on top (the bowl should not touch the water), add the chopped chocolate and coconut oil to the bowl and turn the heat to high.

I've also chopped up my coconut oil fudge recipe and thrown that in instead of chocolate chips.

I used coconut oil instead of butter and added vanilla extract and chocolate chips to the recipe.

When I first heard of coconut oil, I decided to use it in some chocolate chip cookies.

I just made these heavenly brownies and did the following substitutions: For every ounce of chocolate I used 3 tablespoons of cacao powder I added 4 tablespoons water and 2 extra teaspoons coconut oil since I used cacao powder Instead of arrowroot starch or flour, I used one egg (sorry vegans!)

I use Earth Balance margarine instead of coconut oil, and I typically add either walnuts or vegan chocolate chips (sometimes both).

Quinoa Banana Muffins bursting with warm melted chocolate chips and just a hint of coconut oil make a decadent treat!

Her tempting chocolaty treats are made with coconut oil, coconut sugar and a combination of coconut and gluten - free flour, as well as ground ginger and of course the best dark chocolate you can lay your hands on.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is veryCoconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is verycoconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

I use coconut oil with chocolate instead of butter on purpose because it's just so tasty!

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The bit of coconut oil helps the chocolate chips melt more smoothly and makes a better dipping consistency.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

I drained the now slightly discoloured coconut oil off (I will use it in baking) and poured the glug of chocolate in a jar — it will make good nutella or I will heat it and use it as a chocolate sauce when our grandson comes to visit.

I used maple syrup (as I ran out of honey), used Grapeseed oil instead of coconut oil, didn't have any plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavouChocolate Almond Breeze and I figure, it was just adding to the chocolate flavouchocolate flavour anyway.

If you're looking to add some of the benefits of coconut oil into your diet, or that of your family, try this recipe for Coconut Oil Chocolate Chip Cookies, which look perfectly chewy yetcoconut oil into your diet, or that of your family, try this recipe for Coconut Oil Chocolate Chip Cookies, which look perfectly chewy yet crioil into your diet, or that of your family, try this recipe for Coconut Oil Chocolate Chip Cookies, which look perfectly chewy yetCoconut Oil Chocolate Chip Cookies, which look perfectly chewy yet criOil Chocolate Chip Cookies, which look perfectly chewy yet crisp.

In a small microwavable bowl, add the remaining 1/3 cup of white chocolate chips and the coconut oil.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

These cookies are made with oat flour, almond / peanut butter, nuts flour, coconut sugar, maple / honey, coconut oil and of course lots of chocolate chips.

take gram crackers and spread with good coconut oil, add a piece of dark chocolate on top... yummy smores w / o the sugar of a marshmellow.

To make the black layers, melt the 4 tablespoons of coconut oil and the 4 oz dark chocolate and combine together well.

3 cups blanched almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange

Grab a bag of Paleo chocolate chips (like Enjoy Life) and melt them with coconut milk and coconut oil.

Chocolate layer: 1/4 cup coconut oil 2 tablespoon honey 1/4 cup cocoa powder 1/4 teaspoon vanilla extract dash of salt

Place 1 cup of the dark chocolate chips and 1 tablespoon of the firm coconut oil in a microwave safe bowl and microwave for 30 seconds or so.

The Well Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2 Tbs coconut oil, 1 cup honey, some vanilla and a dash of sea salt...