But to give it just a small amount
of pure dark chocolate will give your body some of its health benefits and keep the craving in line.
Don't forget that a small piece
of pure dark chocolate is an excellent healthy snack, and can actually help with weight loss if eaten before a meal.
Not exact matches
For my
Pure Fuel post today I decided to make a trail mix with a mixture
of nuts, ancient grain cereal, dried fruit, coconut flakes, and
dark chocolate covered espresso beans!
Recommended «dosages» range from 1 ounce
of dark chocolate to a steaming cup
of hot cocoa a day, but health experts agree on one thing: the
purer the cocoa source, the better the
chocolate is for you.
Dark Chocolate with 88 % Cocoa Nothing better than snacking on a pure bar of c
Chocolate with 88 % Cocoa Nothing better than snacking on a
pure bar
of chocolatechocolate!
Coated with good quality semi-sweet or
dark chocolate, these dairy - free
chocolate pumpkin butter cups have a creamy, soft filling with
pure pumpkin, warm spices, vanilla, and your choice
of creamy ingredients (see my original and nut - free options — all are scrumptious!).
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine
chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate Perugina
Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup)
of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2
dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate Perugina bars or milk
chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate (whichever preferred) 1 tsp
pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2
dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate caramelized almond Perugina
chocolate bars Direc
chocolate bars Directions: 1.
Cinnamon -
chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g
dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g
dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g
pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except
chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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.
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 adore
dark chocolate with cherry pieces in it, and I like cookies: good, buttery with those tiny little dots
of pure vanilla in it.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon
pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped
dark chocolate
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons Coconut Sugar 1/2 cup chopped, sugar free
Dark Chocolate * 1 teaspoon
Pure Vanilla Extract 5 large Egg Yolks Dash
of Salt 3 Tablespoons Coconut Sugar, for assembling
Gently melt your favourite Raw Halo
chocolate (we used
Pure Dark) and drizzle it on top
of each ball.
The addition
of our Raw Halo
Pure Dark chocolate drizzled over the top is just the icing on the cake (or the
chocolate on the balls).
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 %
dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine
chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon
pure vanilla extract Small pinch
of fine sea salt
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g
pure cocoa butter, to be melted 200 g fairtrade
dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts, more or less finely chopped
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!!!
Our
Pure Dark 76 % raw
chocolate with a warming ginger organic flavour and added pieces
of crunchy pecan.
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.
1 heaping cup to be exact, mixed in with
dark chocolate chips,
pure maple syrup and topped with peppermint «white
chocolate» made from coconut... a healthier version
of peppermint bark, or what we like to call «Christmas Crack!»
Bittersweet
Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity yo
Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or
pure vanilla extract) 1/2 cup coconut cream from a can
of coconut milk * (or heavy cream) 6 ounces
dark chocolate, chopped (I used 72 percent, but use the intensity yo
chocolate, chopped (I used 72 percent, but use the intensity you prefer)
You can easily make Stracciatella ice cream with Italian - style
chocolate chips: Drizzle
pure melted
dark or milk
chocolate (about 5 ounces, 140g) over the almost - frozen mixture, then stir, breaking up the ribbons
of chocolate as they start to freeze, to create little «chips».
1/4 cup Water 1 1/2 cups
Pure Maple Syrup (or Honey or 1/2
of each) 1/4 teaspoon Cream
of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon
Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2 cups Naturally Sweetened
Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
Chocolate Chips (use milk
chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
chocolate for authentic Butterfinger flavor or semi - sweet /
dark for a really decadent treat!)
1) 2 cups
of hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon
of salt 5) 1/4 cup
of butter (or ghee, coconut oil or palm shortening) 6) 1/2 cup
of brown sugar (or 1/4 cup honey) 7) 1 large egg (or two small eggs), room temperature 8) 1 tablespoon
of pure vanilla extract 9) 1/2 cup
dark chocolate chips (gluten, dairy, soy free)
With the support
of local London retailers, a small collection
of bars quickly grew in popularity, which expanded the range to new and exciting flavour combinations based on Meg's favourite
Pure Dark chocolate recipe, and her creamy, vegan Mylk
chocolate.
1) 2 1/2 cups
of almond flour / almond meal 2) 2 teaspoons
of baking powder 3) 1/2 teaspoon
of ground cinnamon 4) 1/4 teaspoon
of salt 5) 1 cup
of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup
of honey 8) 1/4 cup
of butter or coconut oil (melted) 9) 2 teaspoons
of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup
of chopped
dark chocolate bits
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup
pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon
pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup
of vegan,
dark chocolate chips
1) 200g
of dark chocolate, roughly chopped 2) 175g
of butter 3) 170g
of brown sugar 4) 4 eggs 5) 1 teaspoon
of pure vanilla extract 6) 1/2 cup
of almond meal 7) 2/3 cup
of unsweetened cocoa powder 8) 1 1/2 teaspoons
of baking powder (or 1 teaspoon
of baking soda) 9) 1/2 teaspoon
of salt 10) 1/2 cup chopped walnuts, for garnish
Pure Dark Chocolate Powder (70 %): West African Described as flavour 2 mellow, we found this had a fruiter and sweeter smell and tasted slightly
of cardamom.
1/3 cup Popcorn Kernels 3/4 cup Natural Peanut Butter (creamy or crunchy) 4 Tablespoons Raw Honey 3 Tablespoons Grape seed Oil Dash
of Sea Salt 1/2 teaspoon
Pure Vanilla Extract 1/2 cup Chopped Sugar Free
Dark Chocolate or Chips 1/2 cup Roughly Chopped Pretzels (we use gluten free)
1/2 cup (110g) Califia Farms unsweetened better half 1 cup (212g) Califia Farms unsweetened almondmilk 1/3 cup (88g)
pure maple syrup 2 tablespoons (12g) cacao powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality
dark chocolate, broken into large chunks Pinch
of vanilla bean powder, optional Pinch
of fine sea salt
Crafted from the finest cocoa beans, our
Pure Chocolate Extract embodies the complex flavor of dark c
Chocolate Extract embodies the complex flavor
of dark chocolatechocolate.
It's sugar, gluten, and dairy - free, and I think that chunk
of dark chocolate on top is
pure genius.
A very
dark - milk
chocolate made from
pure Nacional cocoa beans from the remote Marañón Canyon
of Peru.
While store - bought peanut butter cups have plenty
of added refined sugars, processed milk products, and chemical preservatives — this recipe is made from just three ingredients —
dark chocolate,
pure peanut butter, and a touch
of salt.
Take 3 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 2 tablespoons
pure maple syrup 2 tablespoons unrefined coconut oil 2 tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality
dark chocolate Pinch
of fine sea salt
Take 4 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 1/4 cup
pure maple syrup 2 tablespoons unrefined coconut oil 2 tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality
dark chocolate Pinch
of fine sea salt
These Healthy
Dark Chocolate Coconut Bites are little squares of pure chocolate and cocon
Chocolate Coconut Bites are little squares
of pure chocolate and cocon
chocolate and coconut bliss.
Take 6 (alternate title: UGHHHHHH) 1/4 cup Califia Farms better half 1 cup Califia Farms unsweetened almondmilk 1/4 cup
pure maple syrup 2 tablespoons cacao powder 1/2 teaspoon pectin 1 bar good quality
dark chocolate Pinch
of fine sea salt
There's nothing like the
pure pleasure
of biting into these chewy, gooey Soft
Dark Chocolate Chunk Cookies oozing with bittersweet chocolate and are
Chocolate Chunk Cookies oozing with bittersweet
chocolate and are
chocolate and are 100 %...
3/4 cup cottage cheese 1/4 cup fresh strawberries, coarsely chopped 1/4 tsp
pure vanilla extract 1 tsp honey or agave nectar OR 1 packet
of stevia 1/2 oz
dark chocolate, for shaving
Dr. Greger believes most
of the benefit
of Cocoa is from Industry funded bias but 85 percent
dark chocolate can reduce your risk
of heart disease by half, he does recommend
pure cocoa, maybe as a drink or Rooibos tea additive (
chocolate has one
of the highest ORAC values
of any food tested)..
Dark Chocolate with 88 % Cocoa Nothing better than snacking on a pure bar of c
Chocolate with 88 % Cocoa Nothing better than snacking on a
pure bar
of chocolatechocolate!
The benefits
of adding
pure grass - fed collagen peptides and
dark chocolate to a nourished lifestyle have been shown in clinical trials.
I also made these cookies with a mix
of 100 %
pure dark chocolate, no additives, sugar - free chips from Pascha (use this link to save $ 10 on your 1st order from Vitacost) and my recipe for simple homemade
chocolate chips.
I'm a bit
of a chocoholic (
dark organic
chocolate is
pure bliss!)
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or
dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons
pure vanilla extract 1/2 teaspoon
pure coconut extract 1/4 teaspoon
pure almond extract 1 1/2 ounces
of vegan white
chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer