Not exact matches
Our goals in using coconut
oil here were to help the Chocolate Lava Dip stay a bit more
smooth, velvety and
liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).
Lastly, if you're just serving this for your family and don't need to keep it very
smooth and
liquid - y for a long time (like at a party) or can gently reheat it a bit if needed to get back some lava - goodness as it cools, you could also try leaving the
oil out altogether.
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning,
liquid the zest and juice of 1 lemon 1 1/2 T
smooth peanut butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive
oil, I used 1/4 c
Combine the olive
oil, lime juice, jalapeño, garlic, cilantro, pepper, ginger, and coconut milk in a food processor and pulse to combine into a
smooth liquid.
Pour the
liquid into a blender along with the lemon, garlic, pepper, and olive
oil, and blend until completely
smooth.
Chocolate topping: In a large glass measuring cup or bowl, whisk together
liquid sweetener, melted coconut
oil and cocoa powder until
smooth and well - combined.
Step # 2: Blend
liquid, eggs,
oil or butter and the natural sweetener of your choice in a high - speed blender until
smooth and foamy.
Add the coconut
oil and stevia (and
liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost
liquid and very
smooth.
Add in melted coconut
oil, lemon juice,
liquid sweetener of choice and continue processing on high until a very
smooth mixture forms.
It is this essential ingredient that takes
liquid coconut
oil and turns it into a
smooth salve - like consistency — even in the warmest of temperatures.
Add the tahini, the cumin, and 1/2 cup olive
oil, and pulse to create a dip, adding more tablespoons of cooking
liquid as you go as necessary to make a
smooth paste.
Puree the
liquid coconut
oil, raspberries, chia seeds, coconut milk and banana in a blender until
smooth.
Combine mayo, Dijon mustard, anchovies, garlic, lemon,
liquid smoke, Worcestershire sauce, salt, pepper and olive
oil into a blender and blend until
smooth.
Ginger and Sesame seeds are blended into our
smooth, zesty dressing, then combined with Bragg Organic Apple Cider Vinegar, Bragg Organic Extra Virgin Olive
Oil, Bragg
Liquid Aminos, organic honey, organic lemon juice, organic garlic, organic ginger, organic sesame seeds, and natural xanthan gum.
Start by slowly simmering cacao paste (cacao nibs ground to a
liquid state and solidified at room temperature) and coconut
oil until melted and
smooth.
For a
smoother lotion, use less and add more of a
liquid oil like almond
oil..
Chocolate topping: In a large glass measuring cup or bowl, whisk together
liquid sweetener, melted coconut
oil and cocoa powder until
smooth and well - combined.
If your chocolate melts to a nice
smooth liquid without adding coconut
oil, you will avoid the messy fingers issue that I had.
Chocolate topping: In a large glass measuring cup or bowl, whisk together
liquid sweetener, melted coconut
oil and cocoa powder until
smooth and well - combined.
Look fabulous with our
oil - free, skin
smoothing liquid foundation base.
In a food processor, process the chickpeas, chickpea
liquid, tahini, olive
oil, lemon juice, garlic, and salt until
smooth.
«I start by layering thin
oil washes of intense color on wooden panels to create a
liquid smooth ground, not unlike ceramic glaze.