Sentences with phrase «shredded coconut mixture»

In a medium clean bowl, whisk the egg whites until they become very frothy, like soft peak consistency; Fold in the shredded coconut mixture and pour that over the reserved chocolate layer.

Not exact matches

The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component), that cooks in a mixture of healing spices and coconut milk.

Line a baking dish with parchment paper and pour your mixture in, flattening to an even surface and sprinkle with shredded coconut to garnish.

I pour the coconut mixture into the cups and sprinkle the tops with shredded unsweetened coconut flakes and cashews.

Top the mixture with the 1 tablespoon remaining coconut shreds.

A bonus idea: add some orange zest to the mixture (I love the combination between chocolate and orange), or roll the truffles in shredded coconut or ground nuts.

Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired.

If the mixture isn't thick enough, add some more shredded coconut.

Make sure the mixture is moist else stop adding shredded coconut.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Start shaping small balls out of the mixture and roll them in some shredded coconut, cocoa powder or spirulina powder.

Roll the mixture into balls and dust them in either the shredded coconut, cacao nibs or chocolate flakes.

Scoop a small spoonful of mixture and drop into shredded coconut.

In a food processor combine the dates, pecans, orange zest and shredded coconut and blend until the mixture is crumbly and there are no chunky pieces.

I also like adding shredded coconut and candied orange peel into the truffles mixture; it makes them so rich and flavorful.

Start shaping balls out of the mixture with your hands and roll them in shredded coconut, crushed nuts or whatever you choose.

The base of this granola recipe consists of the traditional oat mixture, with a little added flare in the form of almond meal, popped amaranth, and shredded coconut.

Roll the mixture into small balls and coat them with either almond flour, cacao powder, chia seeds, or shredded coconut.

Mix coconut oil with salt remaining shredded coconut and line parchment paper with oil mixture.

Pour the maple syrup into a bowl and start adding the shredded coconut until you have a mixture that is thick and kind of stays together.

I put some more shredded coconut in a bowl and took a tsp to measure out the chocolate mixture and form it into a small ball (your hands are going to get messy — rinse them off periodically for an easier time rolling) and then rolled it around in the coconut.

The mixture of coconut and chocolate gives them a wonderful Bounty - like flavor, but if you can't consume coconut, you can use any type of oil of your choice, and you can use any nut flour you like instead of the shredded coconut.

Scoop 1/4 cup mixture into each muffin tin (less if making smaller muffins) then sprinkle with toasted coconut shreds.

Add the dates, cocoa powder, 1/4 cup shredded coconut flakes and salt and process until incorporated and the mixture begins to turn into a dough.

The chocolate mixture will definitely stick to the banana, and you can serve it immediately after coating it with shredded coconut.

Heat a skillet to medium heat and add the shredded coconut and slivered almonds and toast for 3 - 4 minutes or until the mixture is toasted.

Add apricots, shredded coconut, coconut oil, honey, salt and vanilla to the food processor and pulse until the mixture starts to clump.

Add unsweetened shredded coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor and process until a mostly smooth, almost fluffy mixture comes to be.

If your mixture is too dry add more coconut oil, if it's too wet add more nuts or some shredded coconut.

Pulse the mango with all the ingredients, except for the extra shredded coconut and the coconut oil, in a high - speed food processor, until a smooth mixture forms.

Pour the acai mixture into bowls and garnish with desired toppings; granola, shredded coconut, sliced bananas, and strawberries.

Add the shredded coconut to a small bowl, and then form the nut mixture into 10 uniform sized bites.

The above mixture can be flavored differently every day by adding nuts, preferably organic such as pecans, almonds or walnuts (not peanuts), banana, organic cocoa, shredded coconut, pineapple (fresh) blueberries, raspberries, cinnamon, vanilla or (freshly) squeezed fruit juice.

The mixture can be flavored differently every day by adding nuts, preferably organic such as pecans, almonds or walnuts (not peanuts), banana, organic cocoa, shredded coconut, pineapple (fresh) blueberries, raspberries, cinnamon, vanilla or (freshly) squeezed fruit juice.

Using your hands, form the chocolate mixture into 1 - inch balls and either roll them in the shredded coconut or top with almonds.

The fig mixture itself is sticky, but once coated with the shredded coconut it will be easy to work with

When your oats have developed slight colour and the mixture has become fragrante pour in the water and add the chopped persimmon, shredded coconut and vanilla.

Coat with either sesame seeds, ground cinnamon, shredded coconut or a mixture of the three.

With the exception of shredded coconut, gather all of the above - mentioned ingredients in a blender and pulse until the mixture is blended.

Add half of oats mixture to 2 mason jars, then 1/2 cup of fruit in each jar, shredded coconut, then top off with remaining oats to each jar

Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, paying special attention to creating a thick breading.

Heat a skillet to medium heat and add the shredded coconut and slivered almonds and toast for 3 - 4 minutes or until the mixture is toasted.