Vaseline ® Intensive Care ™ Cocoa Radiant ™ Lotion contains
pure cocoa butter to leave skin deeply moisturized plus Vaseline ® Jelly that absorbs deeply to heal dry skin, revealing its natural glow.
Rice powder and
pure cocoa butter were key ingredients in achieving that natural, perfect matte finish.
That makes this a real steal... and that stuff probably has additives and other stuff that you didn't want if you searched «
pure cocoa butter» like I did.
I also added
pure cocoa butter for a white chocolate flavor and a melt - in - your - mouth texture that makes them taste super luxurious.
Little cocoa bites... I made a version with
pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g
pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g
pure cocoa butter, to be melted 200 -LSB-...]
100 % of our chocolate ingredients are pure from nature: pure vanilla,
pure cocoa butter, whole cane sugar, whole Muscavado sugar, Agave nectar, real butter, real cream and natural sea salt.
300 g almond meal 5 - 6 tablespoons muscovado sugar a few pinches of cinnamon powder 1 large tablespoon cocoa powder a pinch of whole sea salt 70 g
pure cocoa butter, melted 30 ml extra virgin olive oil 1 tablespoon almond butter
Cocoa butter lotion isn't the same as
pure cocoa butter, so I don't believe it would work.
Additional markers include simplified product claims such as no artificial ingredients, all natural, 100 percent
pure cocoa butter, and no palm oil or soy.
Not exact matches
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened
cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted
butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons
pure vanilla extract 1 tablespoon liquid red food coloring
What kind of
cocoa butter would you use, refined, unrefined,
pure, raw?
What we've got here is
pure chocolate — no inclusions, no flavourings, and not even soy lecithin to sneakily help blend together the
cocoa and
cocoa butter.
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond
butter 5 tablespoons
cocoa powder 6 tablespoons coconut sugar 2 tablespoons
pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1/2 cup (1 stick) unsalted
butter, softened to room temperature 1 cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon
pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process
cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea salt 3/4 cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)
Frosting: 1 cup (2 sticks) unsalted
butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened
cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon
pure vanilla extract 3 - 4 tablespoons heavy cream
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 %
cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g
pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Peanut
Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until s
Butter Eclipse Cookies Ingredients: 3/4 cup unsalted
butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until s
butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate
cocoa powder 2 eggs 2 tsp
pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut
butter Directions: In a mixer beat butter and shortening until s
butter Directions: In a mixer beat
butter and shortening until s
butter and shortening until smooth.
Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted
butter, softened 3/4 cup sugar 1/3 cup
cocoa powder 1/4 cup dark
cocoa powder 2 eggs 2 tsp
pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.
Let's start baking... Peanut
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut
butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted
butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter, melted For the brownies: 1 cup unsalted
butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter melted 2 cups granulated sugar 2/3 cup
cocoa powder 4 eggs 1/2 tsp salt 2 tsp
pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directions: 1.
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted
butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good
cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp
pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well) 1/2 cup all purpose flour 1.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted
butter, melted 1 cup sugar 1/3 cup
cocoa powder 2 eggs 1/2 tsp
pure vanilla extract 1/4 tsp salt 1/2 cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.
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.
Brownies: 1/2 cup unsalted
butter, cut into small pieces 2 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon
pure vanilla extract 1/4 cup
cocoa powder (natural or dutch process) 1/4 teaspoon Kosher or sea salt
Pure milk chocolate (sugar,
cocoa butter, milk, chocolate liquor, soy lecithin, vanillin), sugar, corn syrup, sweetened condensed milk, vegetable fat,
butter, hazelnuts, soy lecithin, salt, natural flavors, sugar,
cocoa butter, whole milk powder, vanilla, semisweet chocolate (sugar, chocolate liquor,
cocoa butter, soy lecithin, vanillin), confectioner's glaze, gum arabic, natural and artificial flavors Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style
butter, cut into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon
pure vanilla extract 1 tablespoon
cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
Chocolate Almond Smoothies 1 cup unsweetened vanilla or original almond milk 2 medium bananas, sliced 2 tablespoons almond
butter or 20 raw almonds, chopped 1 tablespoon unsweetened
cocoa powder 1 tablespoon
pure maple syrup or agave syrup 1 cup ice cubes
Cake 1/2 cup vegan
butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp
pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane sugar 3/4 cup special dark
cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
24 chocolate sandwich cookies (like Oreos) 6 tablespoons unsalted
butter, melted, divided 1 14 - ounce can sweetened condensed milk (not fat free) 1 teaspoon
pure vanilla extract 1/4 teaspoon peppermint extract (not mint extract) 1/4 cup natural unsweetened
cocoa powder 30 Andes Creme de Menthe candies (1 9.5 ounce package), chopped 1/2 cup semisweet chocolate chips
Cake: 7 ounces good - quality bittersweet chocolate *, chopped 7 ounces unsalted European - style
butter *, cut into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon
pure vanilla extract 1 tablespoon
cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
Nothing in this Paleo - friendly, vegan bar will distract your tastebuds from the
pure chocolatey goodness — it's made solely using organic, fair trade cacao and
cocoa butter, unrefined organic coconut sugar, and just an accent of caramel for a
pure taste that's neither too bitter nor too sweet.
6 Tablespoons unsalted
butter, plus more for pan 6 ounces semisweet chocolate, coarsely chopped (I used bittersweet) 1/4 cup unsweetened Dutch - process
cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons
pure vanilla extract
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
The squares are made with minimal ingredients, all natural and all good for you; nuts, unsweetened
cocoa powder, dates,
pure raw honey, almond
butter, and banana.
Here are all the ingredients you'll need to make this chocolate chip M&M cookies recipe: salted
butter, granulated sugar, light - brown sugar,
pure Mexican vanilla (or regular vanilla extract), eggs, natural
cocoa powder, cornstarch, baking soda, sea salt, all - purpose flour, regular - size M&M s, and mini chocolate morsels.
1) 200g of dark chocolate, roughly chopped 2) 175g of
butter 3) 170g of brown sugar 4) 4 eggs 5) 1 teaspoon of
pure vanilla extract 6) 1/2 cup of almond meal 7) 2/3 cup of unsweetened
cocoa powder 8) 1 1/2 teaspoons of baking powder (or 1 teaspoon of baking soda) 9) 1/2 teaspoon of salt 10) 1/2 cup chopped walnuts, for garnish
1 cup unsalted
butter, at room temperature 1 cup powdered sugar 1 teaspoon
pure vanilla extract 1 cup nonalkalized
cocoa powder 1 egg white 3/4 teaspoon fine - grain sea salt 1 1/2 cups whole - wheat pastry flour
Chocolate Hazelnut Granola Recipe 3 cups old - fashioned rolled oats 3 tablespoons unsweetened natural
cocoa powder 3 tablespoons virgin coconut oil 3 tablespoons creamy almond
butter 1/3 cup
pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon
pure vanilla 1 cup coarsely chopped hazelnuts (toasted and skinned)
* 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 Chocolate)
And lastly raw cacao
butter is the
pure cold pressed oil of the
cocoa bean and is very high in antioxidants.
310 g unbleached all - purpose flour 30 g
cocoa powder (Dutch processed) 1/2 teaspoon ground cardamom 1/2 teaspoon salt 170 g (1 1/2 sticks)
butter, softened 200 g powdered sugar 100 g firmly packed dark brown sugar 1 1/2 tablespoons Nielsen - Massey Madagascar Bourbon
Pure Vanilla Extract 1 teaspoon Nielsen - Massey
Pure Chocolate Extract 1 egg 60 ml unsulphured original molasses 50 g sugar to dip glass bottom
I was under the impression that allergies usually react to the sugars and / or proteins in foods, but not the fats — and
cocoa butter is
pure fat / oil.
Frosting 1 1/2 cups confectioners» sugar 1/2 cup
cocoa 3 tablespoons
butter, softened 1/3 cup milk 2 teaspoons light corn syrup 2 teaspoons
pure vanilla extract
1 1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process
cocoa powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus more for sprinkling 1 tablespoon plus 1 teaspoon good - quality instant espresso powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted
butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons
pure vanilla extract Coarse sanding sugar, for rolling
Chocolate Buttercream: 2 cups (4 sticks) unsalted
butter, softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened
cocoa powder pinch of Kosher or sea salt 2 teaspoons
pure vanilla extract 1/2 -2 / 3 cup heavy cream
Pure, unsweetened chocolate, often called «baking chocolate», contains primarily
cocoa solids and
cocoa butter in varying proportions.
I purchase it at my local Albertson's but there are 12 flavors that can be purchased directly online) 2 Tb organic peanut
butter or almond
butter 1 Tb unsweetened
cocoa powder 1 Tb chia seeds (see the benefits here of this tiny superfood) 1 tsp
pure vanilla extract
Chef's notes: Today, confectionists, bakers and other culinary professionals use our
Pure Chocolate Extract on its own or combined with courveture (quality chocolate with a higher concentration of
cocoa butter) to intensify the chocolate flavor through layering.
1/2 cup almond
butter, or other nut or seed
butter of choice 3 tablespoons
pure maple syrup 2 1/2 tablespoons
cocoa powder 2 tablespoons water, or as needed to make the mixture spreadable