To take this in a mocha direction, add 1
ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.
Not exact matches
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2
ounces bittersweet
chocolate 1/4 cup light corn
syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
for the milk
chocolate ganache: 5
ounces milk
chocolate, chopped 4
ounces bittersweet
chocolate, chopped pinch of kosher salt 1 tablespoon corn
syrup, optional 1 cup heavy cream
1/4 cup creamy almond butter 1/4 cup maple
syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4
ounces bittersweet
chocolate, finely chopped
Vegan Peanut Butter Cup Ice Cream 1 15 -
ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple
syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup
chocolate peanut butter
Ingredients: 1/2 cup butter 2 Tbsp corn
syrup 9
ounces of dark
chocolate 1 box of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced almonds 1/4 cup coconut
for the whipped ganache frosting: 225 grams (8
ounces, 1 cup, 2 sticks) butter 180 grams (6
ounces) dark
chocolate, chopped 1 tablespoon corn
syrup, optional small pinch salt
FOR THE
CHOCOLATE TOPPING 3 ounces dark chocolate, coarsely chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalt
CHOCOLATE TOPPING 3
ounces dark
chocolate, coarsely chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalt
chocolate, coarsely chopped 1/2 teaspoon light corn
syrup 4 tablespoons unsalted butter
Chocolate Glaze 9 ounces dark chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
Chocolate Glaze 9
ounces dark
chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn
syrup 2 tsp vanilla extract
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.
14.5
ounces full - fat organic coconut milk 2 cups fresh mint 1/2 cup maple
syrup 2 avocados 2 bananas pinch of salt 1/4 cup cacao nibs (pure raw
chocolate!)
Chocolate Glaze 4 ounces semisweet chocolate, finely chopped 4 tablespoons butter 1 teaspoon light c
Chocolate Glaze 4
ounces semisweet
chocolate, finely chopped 4 tablespoons butter 1 teaspoon light c
chocolate, finely chopped 4 tablespoons butter 1 teaspoon light corn
syrup
Ganache 5
ounces bittersweet
chocolate, roughly chopped 1 tablespoon golden
syrup or brown - rice
syrup 1/3 cup soy cream
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn
syrup and the other 2
ounces of a 4
ounce giradelle bittersweet bar of
chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the
chocolate icing: 1/3 cup plain soy milk 4
ounces bittersweet or semisweet
chocolate, chopped 2 tablespoons pure maple
syrup or confectioners» sugar
1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g) pure maple
syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup dry roasted peanuts, roughly chopped 2
ounces good quality dark
chocolate, roughly chopped
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure maple
syrup) 1 teaspoon vanilla extract Pinch of salt 12 (or more) whole almonds 4
ounces (110 grams) semi-sweet
chocolate, chopped
2 1/2 cups pecans, toasted * and finely chopped 1 cup graham cracker crumbs 1 cup dark brown sugar, packed 1/2 teaspoon salt 2 tablespoons maple
syrup 1/4 cup bourbon 1 teaspoon vanilla 7
ounces dark
chocolate
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple
syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5
ounces 70 % or 72 % dark
chocolate, chopped into small chunks
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden
syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3
ounces dark
chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark
ChocolateChocolate)
1/2 cup (2.75
ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5
ounces / 70 grams) buckwheat flour 1/2 cup (1.75
ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5
ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8
ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5
ounces / 240 grams) maple
syrup 6 tablespoons (2.5
ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8
ounces / 225 grams) coarsely chopped bittersweet
chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
4
ounces ALOHA original dark superfood
chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple
syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch of fine sea salt
3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 6
ounces bittersweet
chocolate, roughly chopped 3 tablespoons coconut oil 4 tablespoons tahini 2 large eggs 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1 tablespoon light agave
syrup
ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks butter 6
ounces cream cheese 2 cups sugar 3/4 teaspoon pure vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18
ounces white
chocolate compound
chocolate 3/4 cup light corn
syrup gel food coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (softened)
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
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6
ounces chopped bittersweet or semisweet
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn
syrup, and 1 tablespoon butter until
chocolate is melted and mixture i
chocolate is melted and mixture is smooth.
Ingredients: 4 one -
ounce unsweetened baking
chocolate squares 1/2 cup vegetable shortening 3 large eggs 1 1/2 cups granulated sugar 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup all - purpose flour 1 1/2 cups chopped walnuts 1/3 cup raspberry jam 2 tablespoons butter 2 tablespoons light corn
syrup 1 cup powdered sugar 1 tablespoon milk
3/4 cup unsweetened almond milk 6
ounces 72 % dark
chocolate (Sharffen Berger bittersweet is great here) 3 tablespoons maple
syrup 1/4 cup confectioner's sugar, sifted
Double cacao pudding (also refined sugar - free)-- replace the dark
chocolate with two
ounces of cacao butter and increase the cacao powder to 6 tablespoons and the maple
syrup to 1/2 cup.
cream 3 — 13.5 -
ounce (398 ml each) cans coconut milk, refrigerated overnight 3 to 4 tablespoons maple
syrup 1 1⁄2 teaspoons pure vanilla extract Shaved dark
chocolate, or cacao powder, for decorating
1 cup beets, peeled and diced (see note) 1 cup frozen blueberries 1 cup frozen raspberries plus more for topping 1/2 cup blackberries 1 cup carton coconut milk 1/2 medium banana fresh or frozen 1/2 medium avocado, skin and pit removed 1 Tablespoon pure maple
syrup 2
ounces protein powder of choice, vanilla or
chocolate optional
White
chocolate magic shell 2
ounces (60g) cacao butter 1 tablespoon (12g) unrefined coconut oil 2 tablespoons (30g) pure maple
syrup Pinch of fine sea salt
for the matcha lime mousse 3/4 cup (135g) white
chocolate chips (I use these vegan ones) or chopped white
chocolate 2 teaspoons vegan gelatin or 1
ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2 tablespoons honey or maple
syrup 1 teaspoon coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional
3
ounces unsweetened
chocolate, chopped and melted (can replace with 2 tablespoons more nut butter + 1 tablespoon pure maple
syrup)
I will say that the kids are overwhelmingly choosing the
chocolate milk anyway, which is loaded with high fructose corn
syrup AND
ounce for
ounce it actually has MORE hfcs than a Coke.
An eight -
ounce serving of
chocolate milk, for instance, typically contains about 14 grams of high - fructose corn
syrup, the equivalent of three and a half teaspoons.
Ingredients: 2 cups cooked black beans (soaked or sprouted) 4 eggs, preferably pasture raised 3/4 cup butter, preferably from pasture raised cows 6
ounces unsweetened baking
chocolate, 100 % cacao (get it here) * 2/3 cup plus 1 Tablespoon maple
syrup 2 Tablespoons vanilla extract 1/4 teaspoon unrefined sea salt
2 cups finely ground almond flour 1/2 teaspoon baking powder 1/8 teaspoon kosher salt 1/3 cup pure maple
syrup 2 teaspoons vanilla extract 6
ounces dark
chocolate chips
Makes 6 Parfaits Ready In: 90 minutes Ingredients FOR THE RASPBERRY CREAM: 2 cups fresh raspberries 3 tablespoons pure maple
syrup 1 (12 -
ounce) package firm silken tofu 1 tablespoon fresh lemon juice FOR THE
CHOCOLATE -LSB-...]
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
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure maple
syrup) 1 teaspoon vanilla extract Pinch of salt 12 (or more) whole almonds 4
ounces (110 grams) semi-sweet
chocolate, chopped