I've got my fingers crossed that I will be able to make the homemade coconut
oil chocolate as much of a success cus I've got a home made peanut butter cups recipe that I need to justify making more.
Not exact matches
If omitting
oil, you will need to use a spreader or spatula to spread the
chocolate over oat mixture,
as it will not flow easily enough on its own.
As for the filling, I used Nocciolata
Chocolate Hazelnut Spread an organic, non-GMO, NO palm
oil alternative to the usual suspects found on store shelves.
If you don't have a
chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such
as almond butter, maple syrup, raw honey, coconut
oil, vanilla, and sea salt — and that's it!
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.
Semisweet
chocolate (sugar,
chocolate liquor, cocoa mass, cocoa butter, soy lecithin (emulsifier), vanillin (artificial flavor)-RRB-, cranberries, sugar, sunflower
oil, natural and artificial flavors, gum arabic, confectioners glaze Packaged in the same facility
as peanuts, tree nuts, wheat, soy, and milk products.
I had recently started drinking
chocolate soy milk so I could get a reliable source of B12 every day and I have always cooked with
oil and I generally don't restrict myself from eating anything else I might want (
as long
as it's vegan).
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
As for the
chocolate topping, I melted with the coconut
oil about 1/3 cup GF mini dark
chocolate chips before adding the cocoa powder.
It is available at Williams Sonoma (
as well
as other places) and is a dark
chocolate & peppermint
oil base with white
chocolate & peppermint
oil & crushed candy cane top.
Once the
chocolate mixture is melted, pour it into the dry ingredients,
as well
as the additional
oil, eggs, water, and milk.
A baker's dream, Sweet features simple treats such
as Chocolate, Banana, and Pecan cookies and Rosemary Olive
Oil Orange Cake, alongside recipes for showstopping confections such
as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless
Chocolate Layer Cake with Coffee, Walnut, and Rosewater.
I tend to be a little sceptical about
oil - free baking
as I've had some chewy, tasteless
oil - free muffins and cookies in my time... but these
chocolate - y little gems were moist and perfectly flavourful (See bottom of this post for the recipe!).
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 very thi
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 thi
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 thick.
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 flavou
Chocolate Almond Breeze and I figure, it was just adding to the
chocolate flavou
chocolate flavour anyway.
(I don't bring homemade raw
chocolate with me
as I use coconut
oil and it would melt and be a mess!)
As for the desserts, well I was happily surprised that the Vegan
Chocolate Cake was moist and tender, even without the addition of oil, oh and the frosting tastes like a delicious chocolate
Chocolate Cake was moist and tender, even without the addition of
oil, oh and the frosting tastes like a delicious
chocolatechocolate pudding.
We've modified the recipe
as a result, completely removing the «vegetable
oil», and upping the
chocolate to a 4 - oz bar of dark
chocolate.
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same
as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut
oil, melted 1 tablespoon pure vanilla extract dark
chocolate chips for the eyes (optional)
But here is a good example of some Coconut Blueberry
Chocolate Bark: (and a great site
as well) http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/ For mine, I used a bag of Vegan Dark
Chocolate Chips that I got at Whole Foods, melted together with some Coconut
Oil.
Nonstick vegetable
oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet
chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white
chocolate (such
as Lindt or Perugina)
I am so flattered that Barnes & Noble recognized this recipe
as a winner and chose me... White
Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Direc
Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable
oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white
chocolate melting wafers (56 total circles) Direc
chocolate melting wafers (56 total circles) Directions: 1.
Rice chex was a huge staple in my diet: I would use it
as a crunchy salad topper, mixed with a handful of
chocolate chips
as a snack, toasted with
oil and chili pepper and lemon.
Third, eat «naked» or top
as you please — I drizzled with
chocolate melted with a dash of coconut
oil but you could also do a lemon glaze or press in nuts before baking.
Pure milk
chocolate (sugar, cocoa butter, milk,
chocolate liquor, soy lecithin, vanillin), semisweet chooclate (sugar,
chocolate liquor, cocoa butter, soy lecithin, vanillin), corn syrup, whey powder, malted milk powder, sugar, malt syrup, coconut
oil, glycerol, monostearate, artificial flavor, sugar, cocoa butter, whole milk powder, soy lecithin, vanilla, gum arabic, confectioner's glaze Packaged in the same facility
as peanuts, tree nuts, wheat, soy, and milk products.
Stir frequently
as the coconut
oil melts and then whisk together to form a smooth, melted
chocolate consistency.
I served these with roasted brussels sprouts and cauliflower (simply roast them in olive
oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles
as well (or even some crusty French bread) to mop up that delicious spicy - savory -
chocolate - chile - wine sauce.
This includes specialty items, such
as olive
oil, fine
chocolate for baking, domestic and imported cheeses, hormone - free beef, pork and veal.
The
chocolate milk could use organic coconut milk (full - fat) which is very creamy and provides the same MCTs
as the coconut
oil.
Desserts: Blackberry - Red Wine
Chocolate Cake by Love & Olive
Oil Chocolate - Pinot Noir Fondue by Noble Pig Blackberry Cabernet Granita by The Kitchn Blackberry - Cabernet Sorbet by Gim me Some Oven Sugar Free Blackberry Cabernet Ice Cream by Christine Cooks Merlot Cream Cheese Brownies by Taste
as You Go Cherry Cabernet Brownies by Better Homes and Gardens
Chocolate Red Wine Cupcakes by Teacher by Day... Chef by Night
Chocolate Red Wine Cupcakes with Red Wine Buttercream by Sensual Appeal Red Wine Poached Rhubarb by David Lebovitz Strawberries with Cabernet - Black Pepper Syrup by Rustic Kitchen Red Wine
Chocolate Cake by Smitten Kitchen Ripe Figs in Spiced Red Wine Syrup by Sippity Sup Blueberry Cheesecake Cabernet Popsicles by Endless Simmer Goat Cheese Custard + Strawberries in Red Wine Syrup by David Lebovitz Red Wine
Chocolate Truffles by Sprinkle Bakes Red Wine Truffles with Dried Cherries by Art of Dessert Wine Poached Pears by eCurry Vegan
Chocolate Merlot Mousse by Go Dairy Free
The second time I used coconut flour
as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut
oil or perhaps even avocado) and I also added some semisweet
chocolate chips.
I find this also works with
chocolate cakes, instead of soy milk use water the same ammount of water
as you would've used soy and half a cup — a whole cup of rice - bran
oil depending on how moist you like it!
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I have to acknowledge the fact that most normal people don't just drink caramel from a jar so I also made you
chocolate olive
oil rosemary cakes
as a vessel for getting caramel into your face.
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!
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!
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!
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!
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!!!
Healthy fats such
as whole eggs, fatty fish like salmon and trout, grass - fed meat and poultry, extra virgin olive
oil, avocado
oil, coconuts and coconut
oil, dark
chocolate, avocados, full fat yogurt, cheese, seeds, nuts, and nut butters are all examples of healthy fats that keep our skin cells healthy.
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe
as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis
Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut
oil 1/4 cup of maple syrup A pinch of sea salt
Tagged
as: almonds,
chocolate, coconut, coconut flakes, coconut
oil, dairy - free, dark
chocolate, foolproof granola recipe, gluten free, granola, granola with clumps, granola with clusters, healthy, healthy breakfast, healthy snacks, oats, recipes
I used 1/4 cup coconut
oil & 1/4 cup crunchy peanut butter
as the «fat» for the recipe & they were fantastic... the best
chocolate chip cookie recipe ever.
May I know is it ok to omit the coconut
oil as I prefer to go
oil free and this also applies to your 5 ingredient
chocolate covered ice cream bars.
You may
as well have used quicksand instead of flour, marbles instead of
chocolate chips, and pickle juice instead of
oil.
The Hershey's hold up better
as GF, but I agree with everything you said — runny and I find them a little tasteless with the
oil instead of butter and the reduced amount of
chocolate.
In place of the
chocolate chips, I would use a mixture of coconut
oil, cocoa powder and raw honey or stevia to make them sugar - free
as well.
So if the kids insist on having some super chocolatey brownies, give these healthier olive
oil brownies a try,
as they have nothing to be jealous of the full - fat butter based
chocolate brownies.
I added oats,
as oats are super versatile, work great
as a regular flour replacer and taste delicious, along with some coconut
oil and
chocolate chips (don't skimp out on the
chocolate chips, they are a must).
More than 50 seasoned food professionals served
as judges for the SFA's 2018 sofi Awards, including chefs, culinary instructors, recipe developers, food journalists, and specialty food buyers, who are experts in particular categories such
as cheese,
oil,
chocolate, coffee, and more.
I actually like to use the
oil in conjunction with melted
chocolate, it doesn't cause
as many problems with seizing
as the extract does.
The coconut
oil sauce will be thinner then the
chocolate chip sauce and not cover the balls
as thick.