* You can also use
plain unsweetened cocoa powder in this recipe — just to confuse you with more alternatives!
Not exact matches
Less creative: I love mixing
plain, nonfat yogurt with a bit of Amazing Meal protein
powder and
unsweetened cocoa powder, and then adding it to chopped fruit (apples, bananas, strawberries) with some gluten - free cereal on top.
192g all purpose flour 301.5 g granulated sugar 128g
unsweetened cocoa powder 1.5 tsp baking soda 1.5 tsp baking
powder 1 tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces
plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
For this one, do the exact same process as the
plain, only before you turn on the processor, add some
unsweetened cocoa powder.
1/4 cup raw cashews 2 Tablespoons
cocoa powder 1/2 cup
plain,
unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates, soaked in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the cashews, vanilla, nondairy...
1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always use the latter) 3/4 cup
unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or
unsweetened) 1 teaspoon pure vanilla extract
-- 200 g light brown sugar — 130 g coconut oil — 65 g quality
unsweetened cocoa powder — 1/2 teaspoon vanilla extract or paste — 1/4 teaspoon fine sea salt — 2 eggs, cold from the fridge — 65 g
plain flour — 1 tablespoon of toasted shredded coconut or handful of toasted coconut strips
The cream was made by mixing 2 TBSP
plain Greek yogurt, 2 tsp
unsweetened cocoa powder, 1.5 TBSP
unsweetened almond milk, and 1 stevia packet.
2 ripe bananas from the freezer, peels removed (unfrozen bananas will work; freezer time will increase) 3 tb
unsweetened cocoa powder 1/2 cup
plain,
unsweetened nondairy milk, preferably almond 1/4 tsp salt (NOT optional) Optional ingredients: 1/2 tsp vanilla (brings out sweetness), 1 tb clear liquor (makes them a bit softer), added sweetener to taste (I did not need!)
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
Just be sure you choose
plain and
unsweetened cocoa or raw cacao to get the best form possible, (though I admit personally do love a darker, Dutch - processed
cocoa powder myself!).
1/2 cup frozen raspberries 2 teaspoons
unsweetened dark
cocoa powder 2 teaspoons sugar or sugar replacement (optional) 1/2 cup Cabot
Plain Greek Yogurt 1/2 cup nonfat milk 1/4 cup (1 scoop) Cabot Whey Protein
powder
1/2 cup whole wheat flour 1/2 cup white whole wheat flour 1/2 cup
unsweetened cocoa powder 1/2 tsp salt 1 tsp baking soda 1 tsp baking
powder 1 tsp cinnamon 1/2 tsp cloves 1/4 cup gratulated sugar 1/4 cup brown sugar * 1 large egg 3/4 cup
plain unsweetened applesauce 1/3 cup
plain yogurt, greek or regular 2 tsp vanilla extract 2 pears, shredded 1/2 cup dark or regular chocolate chips [optional]
Leave
plain or roll into your choice of coatings,
powdered sugar,
unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc..
1/4 cup raw cashews 2 Tablespoons
cocoa powder 1/2 cup
plain,
unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates, soaked in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the cashews, vanilla, nondairy...
Dark baker's chocolate has very high levels of methylxanthines, and
plain, dry
unsweetened cocoa powder contains the most concentrated levels of methylxanthines.