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.
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup
unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
And last but not least, there's
unsweetened cocoa powder which lends that rich chocolate taste, and a ton
of antioxidants, which is great
for the skin and anti-aging!
I want to get the calories down
for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz
unsweetened almond milk, 1 scoop organic plant based protein
powder, 1 tsp pure vanilla extract, 1 tbs organic
cocoa, 1 egg yolk, stevia to taste, and contents
of 2 probiotic capsules.
Puréed sweet potatoes provide the base
for this remarkably healthy pudding recipe, which gains more sweetness and flavor from just a bit
of maple syrup, almond milk,
unsweetened cocoa powder, espresso
powder, and vanilla extract.
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
Substitutions that worked fine: I didn't have espresso
powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee
for liquid); also I didn't have an ounce
of unsweetened chocolate, used
unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon
of butter.
2 cups
unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water
for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional
-LSB-...] Rosemary Hot White Chocolate2 cups
unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water
for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or
cocoa powder for sprinkling on top — optional -LSB-...]
I made this
for breakfast, and after popping it out
of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (1/2 banana + 1 TBSP
unsweetened cocoa powder + 1/8 tsp vanilla extract + drizzle
of maple syrup) on the first and second layer
of the cake.
The brownie batter calls
for pumpkin puree, smooth almond or cashew butter,
cocoa powder (
unsweetened), and protein
powder, and the frosting calls
for chocolate protein
powder, granulated sweetener (like stevia
powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk
of choice.
Pin It Author: Sandi Gaertner Ingredients:
For the Brownie 1/2 cup
unsweetened cocoa 1/2 cup gluten free flour 1 teaspoon baking
powder dash
of salt 1 cup sugar 1/2 teaspoon vanilla 2 large eggs 1 stick
of butter, melted 1/4... Continue Reading →
For frosting, candy, and other recipes that don't use baking soda or baking
powder, use any
unsweetened cocoa: Dutch - process, natural, or our Triple
Cocoa Blend, which combines the best attributes
of both
cocoa types.
Pin It Ingredients:
For 18 cm cake
For the cake sponge: 1 egg 200 g liquid honey 180 g coconut oil, room temperature 200 g flour 1 tsp baking soda 1 tbsp
unsweetened, raw
cocoa powder small pinch
of salt... Continue Reading →
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
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.
This vegan nut free chocolate granola is almost exactly the same as that nut free granola, with the addition
of dark,
unsweetened cocoa powder for rich chocolate flavor.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso
powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup
unsweetened coconut milk 1/4 cup
unsweetened cocoa powder 2 teaspoons
of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream,
for topping Shaved bittersweet chocolate,
for topping Directions
For that matter, use natural peanut butter instead
of almond butter, or
unsweetened cocoa powder in place
of the carob.
From Smitten Kitchen Makes 25 to 30 sandwich cookies
For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup
unsweetened Dutch process
cocoa 1 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg
For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle
of the oven.
Unsweetened cocoa powder and coconut flour create a rich and luxurious base
for a topping
of white chocolate icing.
You can make your own baker's chocolate by using 3 tbsp
of unsweetened cocoa powder + 1 tbsp
of fat (butter, coconut oil...)
for every ounce
of baker's chocolate required.
3/4 cup light spelt flour 1/4 cup raw cacao
powder (or
unsweetened cocoa) 1 tablespoon arrowroot
powder 1/4 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon fine sea salt pinch
of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate,
for topping coconut ribbons,
for topping
If so, I used this recipe
for the chocolate blueberry cake: http://www.growingnaturals.com/recipes/recipe-rice-blueberry-protein-bread.php but used fresh blueberries instead
of the frozen raspberries, chocolate brown rice protein isolate instead
of vanilla, and added 2 tbs
of regular
cocoa powder (
unsweetened) and 5 packets truvia to the recipe.
1 3/4 (219g) cups all - purpose flour 2 cups (400g) sugar 3/4 cups (94g) good
unsweetened cocoa powder 2 teaspoons (10g) baking soda 1 teaspoon (5g) baking
powder 1 teaspoon (5g) kosher salt 1 cup (240g) buttermilk 1/2 cup (110g) vegetable oil 2 extra-large eggs, at room temperature 2 teaspoons (10g) pure vanilla extract 1 cup (249g) freshly brewed hot coffee 30 Oreo's
for bottom
of pans
The ratio I use is 1/2 cup
of unsweetened cocoa powder + 1/3 cup
of powdered Erythritol
for every 4 ounces
of cocoa butter.
A LITTLE MORE KID - FRIENDLY: Substitute 1/2 cup
of sugar
for sweetened
cocoa powder, or keep the sugar and add 1/2 cup
of unsweetened cocoa powder.
You can make your own baker's chocolate by using 3 tbsp
of unsweetened cocoa powder + 1 tbsp
of fat (butter, coconut oil...)
for every ounce
of baker's chocolate required.
Organic
unsweetened cocoa powder - I like to mix this into my smoothies
for an extra jolt
of antioxidants or make my own low - sugar hot
cocoa by mixing
cocoa powder into hot milk with stevia and a couple melted dark chocolate chunks (delicious!).
1/2 -1 cup almond milk (use less
for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao
powder or
unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead
of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein
powder (optional) Pinch
of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs
for an extra decadent smoothie
From someone who has a similar smoothie
for breakfast literally every morning (minus the oatmeal and honey, plus a couple big handfuls
of spinach and some
unsweetened cocoa powder), definitely peel the banana before you blend it!
The ratio I use is 1/2 cup
of unsweetened cocoa powder + 1/3 cup
of powdered Erythritol
for every 4 ounces
of cocoa butter.
I made this
for breakfast, and after popping it out
of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (1/2 banana + 1 TBSP
unsweetened cocoa powder + 1/8 tsp vanilla extract + drizzle
of maple syrup) on the first and second layer
of the cake.
For the Chocolate Icing: 1 1/2 cups powedered sugar 4 tablespoons
unsweetened cocoa powder pinch
of salt 3 to 4 tablespoons milk 1 teaspoon pure vanilla extract