Sentences with phrase «oil with cacao butter»

It replaces butter or oil with cacao butter, which can be bought as wafers or as big chunks that can be chopped up.

After scanning our pantry for what felt like an eternity, I got the bright idea to swap the coconut oil with cacao butter (hoping that would make them stable at room temperature) AND IT WORKED.

Not exact matches

I just made these with banana instead of raspberries and coconut oil instead of cacao butter....

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)

The mix of sweet dates with rich cacao, roasted nut butter, almonds, coconut oil and a pinch of salt will make everyone happy!

Hi Caroline, You can definitely substitute with coconut oil, although the cacao butter gives it the lovely chocolatey flavor that we all love.

I just made these, replacing the cacao butter with coconut oil and the maple syrup with carob syrup and they are lovely!

Raw Vegan Peanut Butter Cheesecake This cheesecake is smooth and creamy, and it's made with healthy super food ingredients like raw cacao powder, slivered almonds, sultanas, goji berries, and coconut oil.

Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut butter (use homemade to avoid additives), coconut oil, cacao powder, coconut milk, vanilla bean paste, and more.

It's still delicious, with a cashew filling, fresh mango, coconut oil, cacao butter, sea salt, and everything else delicious and good.

My recipes are simple, they're all dairy - free with the exception of ghee (which isn't really dairy), but this can easily be substituted with coconut oil or cacao butter.

This amazing dairy free and vegan raw coconut white chocolate is made with coconut, cashews, coconut oil and cacao butter.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Oil Free, Paleo, Raw, Refined Sugar - Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: 10 ingredients or less, 30 minutes or less, cacao nibs, cashew, cashew butter, coconut, coconut butter, coconut nectar, coconut sugar

Melt coconut butter / oil and combine with the raw cacao, and maple syrup in a medium size bowl and stir until well combined.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Raw, Refined Sugar - Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: 10 ingredients or less, 30 minutes, cacao, cacao powder, chocolate, coconut oil, fig, maple syrup, no bake, no cook, peanut butter, vanilla

Made with 100 % cacao and creamy coconut butter with MCT oil.

Now I've tried making raw chocolate with coconut oil (instead of cacao butter) before and to me it's just not the same.

Peel sweet potato and add it to a food processor, along with dates, tahini, almond butter, coconut oil, cacao powder, salt and melted chocolate.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Paleo, Raw, Refined Sugar - Free, Snacks, Soy - Free Tagged With: 10 ingredients or less, brown rice protein, cacao nibs, cacao powder, cashew, cinnamon, coconut, coconut butter, coconut nectar, coconut oil, dark chocolate

* I like my chocolates best when made with cacao butter, but this can be an expensive and hard to find ingredient, so you can just sub in coconut oil instead!

Filed Under: Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Nut - Free, Oil Free, Refined Sugar - Free, Soy - Free, Sugar - Free, Sweet Things, Vegan, Vegetarian Tagged With: almond butter, baking powder, beet, cacao butter, cacao powder, chocolate, chocolate chips, coconut milk, date, maple syrup, oat flour, salt, tapioca starch, vanilla extract

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!!!

I wanted the cacao butter in order to preserve the purity of the chocolate flavor but since cacao butter has a high melting point, I had to dilute it with coconut oil so that it stays spreadable and doesn't harden to a chocolate bar.

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

Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridge.

Put the cacao butter (or coconut oil) into a mixing bowl and set the mixing bowl over the saucepan with water to create a «double boiler».

Melt the cacao butter and mix with coconut oil.

1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.

I was under the impression I had to use just cacao butter with no coconut oil.

I changed Hannah K's recipe to include cacao butter, rendering the bar more solid at room temperature and giving it that nice snap that chocolate should have, but you can just replace it with more coconut oil if you want.

Currently I am making chocolate with just coconut oil but wanted to switch to cacao butter to give it a more chocolate taste.

To make the lemon coconut filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

To make the banana filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

These are absolutely delicious and are similar to peanut butter cups, but are made with cacao powder, coconut oil, and almond butter.

You can also replace the coconut oil in the chocolate shells with cacao butter, if you prefer — or simply melt your favourite chocolate bar instead

Whip up toasted coconut with dates into the food processor into a smooth paste before adding cashew butter, cacao powder and coconut oil.

I started brewing coffee in French press and blending it with all sorts of superfoods: maca, turmeric, coconut oil, coconut butter, cayenne, cacao, Shilajit — you name it.

In a double boiler melt cacao paste (or butter) with maple syrup and coconut oil.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Nut - Free, Oil Free, Raw, Refined Sugar - Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: 30 minutes or less, almond butter, avocado, cacao powder, coconut, coconut butter, coconut cream, date, maple syrup, reishi, vanilla, walnut

The name is quite self explanatory, these perfectly golden buns are filled with a coconut, cacao mixture and instead of using vegan butter as a filling, we of course used extra virgin coconut oil.

«I used Dagoba organic 87 % cacao chocolate (if you like dark chocolate, this stuff might as well be crack - cocaine), coconut oil, and cashew butter (pretty sure we discussed this at your birthday party, but I make my own with roasted cashews, agave nectar, and either coconut or safflower oil depending on what I have at the time).

I didn't have cacao powder or butter so subbed with cocoa powder and coconut oil.

If you don't have raw cacao butter it can be substituted with cold pressed extra virgin coconut oil.

The cheesecake layer was smooth, melted in my mouth and thankfully not overpowering with coconut oil or cacao butter.

This good - for - you version is loaded with antioxidants, healthy fats, and anti-inflammatory compounds from the nut butter, coconut oil, cacao powder, and maple syrup.

1 cup (240 ml) cooked black beans 2 tbsp olive oil (or coconut oil) 2 tbsp nut butter (we used almond) 2 tbsp oat milk (or any plant milk) 1/2 cup (120 ml) coconut palm sugar 4 - 5 tbsp cacao powder 2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon) 1 tsp baking powder 1/2 tsp sea salt

Gently melt the cacao butter or coconut oil by placing it in a heatproof bowl set over a small pan of steaming water with the heat turned off.

To make the boysenberry filling, gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Filed Under: Desserts, Gluten - Free, Grain - Free, Recipes, Vegan Tagged With: cacao butter, cacao powder, Candy, Chocolate, Coconut, coconut oil, Dessert, easy, gluten free, grain free, holiday, plant - based, Quick, Vegan Bounty Slices, vegan caramel