I experimented a bit and followed the recipe but the next time left out the spices and
substituted dark cocoa powder....
Not exact matches
If you can't find it, you can
substitute Hershey's Special
Dark cocoa powder but keep in mind that the resulting frosting won't be quite as dark in co
Dark cocoa powder but keep in mind that the resulting frosting won't be quite as
dark in co
dark in color.
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can
substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened
cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking
powder 3.5 ounces 70 % or 72 %
dark chocolate, chopped into small chunks
* 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 Chocol
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 Chocol
dark brown sugar) * 1 bar / 3 ounces
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick
Dark Chocol
Dark Chocolate)
I
substituted 1 TBSP of chocolate protein
powder for the
cocoa powder and stirred in a few pieces of
dark chocolate.
1/4 cup Dutch process or
dark cocoa powder (Standard
cocoa powder can be
substituted if
dark is unavailable.)
Also, for food items, I find that baking some thin slices of pepperoni makes a great
substitute for chips and that adding a touch of vanilla or
dark cocoa powder to whipped cream makes it very tasty without adding sugars.
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also
substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup
cocoa powder 1 tsp baking
powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup
powdered Swerve Sweetener 2 tsp matcha green tea
powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free
dark chocolate, chopped 1 tbsp butter