Sentences with phrase «ounces pure dark chocolate»

Not exact matches

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.

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 fineChocolate 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 finechocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine sea salt

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 yoChocolate 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 yochocolate, 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 (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

* 1/2 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 Chocoldark 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 Chocoldark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocoldark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Cchocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark ChocolDark ChocolateChocolate)

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

Take 4 1/2 cup (105g) light brown sugar, packed 1 tablespoon (10g) potato starch 1/4 cup (52g) refined coconut oil, melted (but not hot) 2 tablespoons (28g) unsweetened almondmilk, room temperature 1 1/2 teaspoons (6g) pure vanilla extract 1/4 teaspoon (1g) baking soda 3/4 teaspoon (3g) baking powder 1/4 teaspoon (1g) fine sea salt 3/4 cup + 2 tablespoons (123g) all purpose unbleached flour 1 1/2 ounces strong dark chocolate, roughly chopped

Take 1 1/2 cup (105g) light brown sugar, packed 1 tablespoon (10g) potato starch 1/4 cup (52g) refined coconut oil, melted (but not hot) 2 tablespoons (28g) unsweetened almondmilk, room temperature 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1 cup (140g) all purpose unbleached flour 2 ounces strong dark chocolate, roughly chopped

Ingredients: 1/2 cup coconut oil (in solid form) 2/3 cup brown sugar, packed 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup whole wheat flour (I like Bob's Red Mill Organic) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 1/4 teaspoons sea salt, divided 1 1/2 cups rolled oats 3.5 ounces dark chocolate (1 bar), chopped (you can also use dark chocolate chips if you prefer) 1/2 cup dried tart cherries 1/2 cup pecans, chopped (optional)

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

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

8 ounces / 227 grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18 grams organic granulated sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil

Take 4 1/2 cup (105g) light brown sugar, packed 1 tablespoon (10g) potato starch 1/4 cup (52g) refined coconut oil, melted (but not hot) 2 tablespoons (28g) unsweetened almondmilk, room temperature 1 1/2 teaspoons (6g) pure vanilla extract 1/4 teaspoon (1g) baking soda 3/4 teaspoon (3g) baking powder 1/4 teaspoon (1g) fine sea salt 3/4 cup + 2 tablespoons (123g) all purpose unbleached flour 1 1/2 ounces strong dark chocolate, roughly chopped