Crunchy dark cocoa biscuits with
smooth rice milk chocolate.
With the finest spice and
the smoothest rice milk chocolate, experience the lightness of being.
Not exact matches
Crispy Bottom Peanut Butter Pie with
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan
chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
chocolate chips 2 cups vegan puffed
rice cereal 8 ounces vegan cream cheese, room temperature 1 cup
smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy
milk 1 teaspoon pure vanilla extract
Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce (recipe follows)
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy
milk (I wouldn't recommend using
rice / oat or coconut
milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis
Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and
smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt
Customers adore the crunchy
chocolate taste of the perfect mixture of
smooth Nestlé
milk chocolate and crisped
rice.
So they joined forces to create these really tasty, organic and dairy free
chocolate drops, made with
rice milk for a
smooth, creamy taste that everyone can enjoy.
Chocolate Pudding 125g
smooth peanut butter (salted or unsalted) 50g pure maple syrup or
rice syrup 10g coconut sugar 15g buckwheat flour 10g ground almonds 25g raw cacao powder pinch Himalayan pink salt 125g coconut
milk
1 large ripe avocado 4 Tbsp
smooth peanut butter (or F&F's
chocolate peanut butter) 6 Tbsp raw cacao powder 4 - 5 Tbsp
rice syrup or pure maple syrup (to taste) 2 Tbsp nut or coconut
milk (optional — for consistency) 2 pinches of Himalayan pink salt 2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil
Over medium heat, melt
milk chocolate hazelnut spread with brown
rice syrup, vanilla and salt until very
smooth and drippy.