Add a spoonful
of dark chocolate powder into a smoothie and you'll not only be adding in the key chocolate flavor that will curb cravings, you'll be boosting your antioxidants for better health and easier pound shedding.
Not exact matches
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.
These great tasting
powders come in many flavors, such as Rich Milk
Chocolate, Classic French Vanilla, Classic
Chocolate Malt,
Dark Chocolate, Strawberry Sensation and my favorite, the Variety Pack which has an assortment
of flavors.
Cocoa
powder and
dark chocolate are both used, so you're not going to be short on a chocolatey taste, and there's about one strip
of bacon in each muffin, so you won't be wondering «where's the bacon?».
Follow everything in this recipe until the very end: instead
of coconut flour and
dark chocolate chips, add the same amount of Raw Cacao Powder (plus a little almond meal to thicken it up a bit) and White Chocola
chocolate chips, add the same amount
of Raw Cacao
Powder (plus a little almond meal to thicken it up a bit) and White
ChocolateChocolate Chips.
A combination
of cocoa
powder and 60 - percent
dark chocolate chips yields a deep
chocolate flavor and a dreamy texture.
I packed in cacao
powder and
dark chocolate powder for these guys, which both boost a healthy amount
of magnesium and antioxidants.
ADM deZaan claims its newly launched
dark cocoa
powder is the first
of its kind to be alkaline free, meeting the
chocolate industry's demand for clean label ingredients.
You could serve it as is, or with just a dusting
of powdered sugar — but both the
dark chocolate and vanilla glaze and fantastic!
I grabbed a my Ziploc and tossed in raw hazelnuts, chopped figs and dates, chia seeds, chunks
of dark chocolate, puffed rice cereal, and a dusting
of raw cocoa
powder to lightly coat everything.
Mexico: Mexican
chocolate shortbread cookies —
dark chocolate, spiced with cinnamon and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with lots
of butter, flour,
powdered sugar and finely chopped nuts, rolled into balls, and profusely dusted with sugar, they do resemble snow balls indeed.
The recipe is full
of energizing, nutritious ingredients, including vanilla protein
powder, pecans, ground almonds, coconut sugar, lucuma
powder, unsweetened almond milk, maple extract, maple syrup and
dark chocolate (make sure you get high quality).
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5 teaspoons
of baking
powder 1 teaspoon
of flax seed meal 1/2 teaspoon
of salt 1/2 cup
of crunchy peanut butter 1/4 cup
of creamy peanut butter 1 cup
of almond milk 2 tablespoons
of butter 2 eggs 1/2 cup
dark chocolate chips (optional)
Well, except that I only have medium eggs and extra-large eggs, so I used one
of each... and I only had 85 % cacao
dark chocolate, no bittersweet, so I shorted the sugar a couple
of tablespoons... and I added a quarter teaspoon
of cinnamon and a quarter teaspoon
of instant coffee
powder... none
of which I would have expected to have this effect:
:D Milky Way and
chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking
powder 1 teaspoon baking soda pinch
of salt 100g
dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
The cocoa
powder gives the cookie that chocolaty goodness we all crave; the
dark chocolate chips add a touch
of bitterness and the Nutella center a smooth hazelnut finish.
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!).
Obviously I would replace the
dark with white
chocolate but I can't think
of a good replacement for the cocoa
powder.
Optional: 2 tbsp hot
chocolate powder or chopped
dark chocolate, and a scoop
of either vegan vanilla ice cream / whipped cream to top.
Interestingly, Consumer Labs also found that
dark chocolate bars may be a safer choice over raw cacao
powder, as many
of the latter were found to be contaminated with heavy metals.
For some extra fancy schmancy, add the hot
chocolate powder or chopped
dark chocolate to the bottom
of your mug first, before pouring in the matcha mix and milk.
The one I snatched up to try this last visit was a «Natural High Fat Cocoa» «Strong
Dark Chocolate Flavor / The Richest Grade
of Cocoa available in the world today» as the label describes this luscious rich
powder.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g
dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g
dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy
powder, so no grams here, sorry) half a small shallot, chopped 14g salt
A
dark chocolate cookie pumped full
of lots
of freshly ground espresso
powder...
Infusing a
chocolate cake with a hint
of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object
of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft
dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain
chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate
of soda 1 tsp baking
powder 3 tbsp Greek yoghurt.
This
chocolate mousse is a classic dessert consisting
of coconut milk,
dark chocolate, cocoa
powder and some pure vanilla extract.
Double
Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant
chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate pudding (1 box and I like
chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate fudge flavor by Jello) 2 tbsp cocoa
powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet
chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli
Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Direc
Chocolate Squares (flavor
of your choice, I had sweet
dark chocolate and cookie bits on hand) Direc
chocolate and cookie bits on hand) Directions: 1.
I use dried cherries,
dark chocolate chips, slivered almonds and a pinch
of ancho chili
powder.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup
dark chocolate cocoa
powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar
of your favorite brand
of peanut butter Directions: In a mixer beat butter and shortening until smooth.
I combine the melted
dark chocolate with the mashed avocado and then add a few droppers full
of liquid stevia, raw cacao
powder, and a little bit
of vanilla.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca
powder 2 ounces
dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water in the bowl
of a high powered blender.
Made with essentially four ingredients — pecans, dates, cocoa
powder,
dark chocolate — these cookies are somewhat
of a miracle.
Instead
of cocoa
powder I used 2 bars
of dark chocolate (melted) and cut down on honey.
I also thought that much honey might work to blunt some
of the
dark chocolate flavor
of the cocoa
powder, which would sadden me.
1/2 cup
of all - purpose flour (King Arthur) 1/4 cup
of whole wheat flour (King Arthur) 1/3 cup
of dark cocoa
powder 1/2 tsp
of baking
powder 1/4 tsp
of salt 3 oz
of dark chocolate (chopped) 3 tbl
of butter 1/4 cup
of brown sugar 1/4 cup sugar Zest
of one orange 2 tablespoon
of Chobani (vanilla) 2 eggs 1 teaspoon
of orange juice (from the orange you zested) 1 teaspoon vanilla extract
If you prefer a
darker chocolate brownie, go ahead and use 1/2 cup
of raw cacao
powder in this recipe.
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon
of protein
powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal
Chocolate chips (I used
dark chips)-- amount is up to you 1/4 to 1/2 cup
The cocoa
powder and the
dark chocolate added at the end result in a rich and somewhat mysterious flavor that I really like; If you don't fancy the idea
of chili with
chocolate, just leave it out.
you mentioned that quinoa flour is bitter but the
chocolate helped mask it, would
dark cocoa
powder still help mask the bitterness
of the flour or would it be better to use regular cocoa
powder?
ingredients LIGHTENED UP
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla al
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking
powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup
dark chocolate chips 1 tablespoon unsweetened vanilla al
chocolate chips 1 tablespoon unsweetened vanilla almond milk
Do you think I could switch out part
of the flour to
dark cocoa
powder in order to get
chocolate cookies?
The three ice creams are made from a base
of frozen bananas and mixed with fresh strawberry, cocoa
powder and
dark chocolate and vanilla extract flavours.
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao
powder or cocoa
powder 1/2 teaspoon
of baking
powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or
powder 80gr
of good quality
dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
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!!!
Little cocoa bites... I made a version with pure cocoa butter and vanilla
powder as a mild creamy base and a way to hold the berries together, then I went on to melt some
dark chocolate into the bottom
of mini muffin cups and topping with chopped macadamias and inca berries.
14 Oreo cookies, crushed 1/4 cup butter, melted 2 cup
dark chocolate chips 1/2 cup half & half 1/2 teaspoon vanilla 1 cup whipping cream 2 tablespoons cocoa
powder 2 tablespoons sugar splash
of vanilla
2 packets
of gelatin 8 tablespoons
of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt
powdered sugar for sprinkling 8 ounces high - quality
dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted
For the chocolatey goodness she is using two forms
of Paleo - approved
chocolate, cocao
powder and
dark chocolate, so you know that this isn't skimping on what you came for in the first place.
1/4 cup
of strawberry casein 1/4 cup
of milk 1/2 tbsp coconut flour 1/3 bar
of dark chocolate 1 tsp
of freeze - dried strawberries or strawberry
powder (optional but really nice!)
200 g fair trade
dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon
powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons
powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened