I usually throw in walnuts, dark chocolate, and also cut up Trader Joe's sea salt & turbinado
sugar dark chocolate almonds — gives it just the right kick of salty & sweet!
Not exact matches
I used a wide variety of toppings, including: India Tree nature's colors
sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted
almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and
dark chocolate chips.
If you make sure to use organic / healthy
dark chocolate chips with minimal added
sugar, and substitute dates for the honey (adding the dates to be pulsed before the
almonds on their own, otherwise they might not get smooth enough), then you could consider this recipe to be ENTIRELY healthy and sin - free.
Available in
Chocolate Chip, Snickerdoodle, Peanut Butter and
Dark Chocolate Toasted Coconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like
almond flour, honey and coconut
sugar.
Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup
sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or
Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white
chocolate chips 1/4 cup
dark chocolate chips
2 tbsp peanut butter 1 tbsp coconut
sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp
almond milk or water 1/8 cup of ground
almonds 2 mini bars of
sugar - free milk
chocolate + a square of 90 %
dark chocolate
I just made these with
dark «no added
sugar»
chocolate, and replaced the
sugar with erythritol, and added some
almond milk for moisture as the erythritol made it a bit dry.
The recipe is full of energizing, nutritious ingredients, including vanilla protein powder, pecans, ground
almonds, coconut
sugar, lucuma powder, unsweetened
almond milk, maple extract, maple syrup and
dark chocolate (make sure you get high quality).
2 cups of all - purpose flour 1/2 cup of
sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of
almond milk 2 tablespoons of butter 2 eggs 1/2 cup
dark chocolate chips (optional)
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
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine
chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate Perugina
Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated
sugar 3/4 cup packed brown
sugar 2 eggs 2
dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate Perugina bars or milk
chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2
dark chocolate caramelized almond Perugina chocolate bars Direc
chocolate caramelized
almond Perugina
chocolate bars Direc
chocolate bars Directions: 1.
A healthy and tasty alternative to
sugar - laden energy bars, Primal Kitchen ®
Dark Chocolate Almond Bars boost energy with 15 grams of healthy protein, only 3 grams of
sugar and 8,500 milligrams of collagen from grass - fed cows.
3 cups blanched
almond flour 1/2 cup coconut oil Scant 1/2 cup brown
sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup
dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange
So what I love most about this rendition is that it is basically 1/4 cup of the following ingredients — palm shortening, coconut
sugar, dairy - free
chocolate chips and
dark chocolate, along with
almond flour and a sprinkle of coconut flour.
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
It's a savory and sweet mix with chia sticks, cranberries, roasted and salted
almonds,
dark chocolate chunks, yogurt raisins, low
sugar, no sulfur pineapple and white cocoa chips.
Nutrition per serving: 362 calories, 15 g fat, 2.7 g saturated fat, 7 g fiber, 13 g
sugar, 10 g protein (calculated with unsweetened vanilla
almond milk and 1 Tbsp each of
almond butter and
dark chocolate chips)
Serving size: 1 bar Serves 12 Calories: 331; Total fat: 27g; Saturated fat: 21g; Cholesterol: 0 mg; Sodium: 168 mg; Carbohydrates: 22g; Fiber 3g;
Sugars 16g; Protein: 3g; Potassium: N / A *; Phosphorus: N / A * * Reliable nutrition information for
almond meal, coconut palm
sugar and
dark chocolate baking chips was not found.
I topped mine with a tiny bit of
sugar free
dark chocolate and chopped
almonds too and they are exactly like a Mounds in flavor!
Ingredients: 3/4 cup (100 g)
almond meal 2 Tbsp coconut
sugar or other natural
sugar 3 Tbsp extra virgin coconut oil, melted 200 ml
almond milk 2 (3.5 oz / 100 g each) soy - free
dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek
almond or coconut milk yogurt 1/3 cup (50 g) coconut
sugar or other natural
sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered
sugar for dusting (optional)
1 tablespoon ground chia seeds (I grind mine in a coffee grinder) 3 tablespoons water 1 cup creamy
almond butter * 1/2 cup coconut
sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup
dark chocolate chips
Filed Under: Breakfast, Cuisine, Gluten Free Recipes, Healthy, Healthy snacks, My baking twist, Plant - based, Recipes, Types, Uncategorized, Vegan Recipes Tagged With:
almond milk, breakfast, brown
sugar, cacao, chocolat,
chocolate,
dark chocolate, flaxseed, flocons d'avoine, goji, graines de lin, healthy, lait d'amande, oatmeal, petit déjeuner, porridge, sucre roux, vanilla, vanille, vegan, végé, végétarien
Cookies Frosted Orange Cookies Soft
Sugared Maple Cookies Soft Cinnamon Roll Cookies Flourless Fudgy
Chocolate Cookies Glazed Lemon -
Almond Biscotti
Chocolate Chip Cookies from Back in the Day Bakery Easter Jelly Bean Cookies Double
Chocolate Peanut Chip Cookies Oatmeal Lace Cookies Pecan Pie Cookies Chewy
Almond Cookies
Dark Chocolate Sablés Peach Cobbler Cookies Strawberry White
Chocolate Chip Cookies Orange Shortbread with Cherries Oatmeal & Krispies
Chocolate Chip Cookies
Chocolate - Dipped Ladyfingers
Chocolate Chip Cream Cheese Crescent Cookies
Chocolate Sugared Sandwich Cookie Vanilla Butterballs with
Chocolate Ganache Amish Sugar Cookies Chewy
Chocolate Cookies
Chocolate Chip Mandelbrot Chewy Brown Sugar Cookies Mellow Lemon Crinkle Cookies (from Scratch) Pistachio Cherry Meltaways Mother's Molasses Cookies
This moist pear cake with crunchy
almonds and
dark chocolate chunks in it, is an easy
almond flour cake made in a food processor -LCB- low carb,
sugar free, gluten free -RCB-
1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown
sugar 1.5 tsp vanilla extract 1 large egg 1/4 c of slivered, toasted
almonds 1/2 c of
dark chocolate chips or chunks
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut
sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup
almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan,
dark chocolate chips
1 cup butter, softened 1/2 cup granulated
sugar 1/2 cup light brown
sugar 1 teaspoon vanilla extract 1/2 teaspoon
almond extract 1 (3.4 ounce) package instant pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup
dark chocolate chips 1/2 cup green M&M s 1/2 cup chopped walnuts green food coloring * optional
3 cups of white flour 1 sachet of dried yeast 1 teaspoon of
sugar 1/3 cup of melted coconut oil 1/4 cup of coconut
sugar 3/4 cup of lukewarm unsweetened
almond milk 1/2 cup of lukewarm water 60gr of Mia 100 %
dark chocolate chopped into small pieces 1/2 teaspoon of cinnamon A pinch of sea salt
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped
dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped
chocolate, stirring until
chocolate is completely melted 5) Add the
sugar and mix well until
sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (
almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
Pin It Ingredients: 1 package of filo sheets (8 to 10 leaves of 250 g) 20 to 25 whole
almonds 250 g powdered
almonds 100 g
dark chocolate 100 g of powdered
sugar or 70 g brown
sugar 5 tablespoons... Continue Reading →
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
1/2 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
dark chocolate, coarsely chopped (I used 72 %) 1/2 cup (112g) coconut oil 2/3 cup coconut
sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup (64g) Bob's Red Mill
almond... Continue Reading →
1/2 cup
almonds 1/2 cup cashews 1/2 cup thread coconut 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/2 cup coconut
sugar 125g 70 %
dark chocolate (I use Whittakers Dark Ghana 7
dark chocolate (I use Whittakers
Dark Ghana 7
Dark Ghana 72 %)
2 1/2 cups whole wheat pastry flour 3/4 cup packed brown
sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or
almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz)
dark chocolate, chopped into small chunks
To make these, fluted rounds of
dark chocolate almond dough, fragrant and buttery, are dusted with powdered
sugar and sandwiched together with tart, slightly bitter orange marmalade.
CHOCOLATE PEANUT BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (
CHOCOLATE PEANUT BUTTER CAKE: 1 1/4 cups Coconut
Sugar 1/2 cup plus 1 tablespoon
Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra
Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla
Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup
sugar - free
Chocolate Chips (
Chocolate Chips (optional)
dark chocolate, coarsely chopped (I used 72 %) 1/2 cup (112g) coconut oil 2/3 cup coconut
sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup (64g) Bob's Red Mill
almond flour 1/2 teaspoon salt 1 tablespoon cocoa powder
almond flour, brown
sugar, butter,
chocolate,
dark chocolate, eggs, gluten free, nuts, pecans, salt,
sugar, sweet, walnuts
* 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 C
chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick
Dark Chocol
Dark ChocolateChocolate)
I baked for 10 minutes, then topped with sliced
almonds, baked for 7 additional minutes to toast the
almonds, then drizzled with
sugar free
dark chocolate melted with a little heavy cream that was brought just to a boil.
salt 1 cup brown
sugar 1 cup
almond milk 1 egg, beaten 1/3 cup canola oil 1 cup
dark chocolate dreams peanut butter 12 candy canes, finely crushed Recipe Directions: Preheat oven to 350.
SNACKS: 88 healthy snacks under 100kcal 100 % real fruit roll ups
almond butter protein bars
almond clif bars
almond joy cookies
almond joy energy bites
almond joys apple cupcakes apple pie larabars apples peanut butter slices banana bites banana bread larabar bites banana
chocolate chip donuts bbq roasted chickpeas berry oat cups candied pecans caramel chews caramel popcorn cauliflower popcorn
chocolate bar
chocolate chip balls
chocolate chip cookie dough larabars
chocolate chip cookies
chocolate larabars cinnamon fruit kebobs cinnamon raisin peanut butter oat bran muffins clean eating peanut butter cups clean eating samoas coconut
chocolate chip cookies coconut
chocolate date cups coconut cream larabars coconut date bars coconut strawberry muffins cranberry coconut donuts cranberry filled ginger bread muffins cranberry pistachio energy bites cranberry thumbprint cookies crunchy granola bars
dark chocolate covered coconut
almond granola bars eggplant chips frozen banana bites frozen fruit pops frozen yogurt blackberries frozen yogurt strawberriesfruity fun skewers ginger bread granola bars gluten free coconut cookies gluten free snickerdoodles grain free blondies grain free energy bites healthy
chocolate chip cookies healthy coconut banana bread healthy ginger bread cookies healthy oatmeal cookies healthy peanut butter cookies healthy peanut butter oatmeal cookies healthy
sugar cookies high protein energy bites homemade cliff bars kettle corn key lime larabars kind bars maple cinnamon roasted chickpeas meringue cookies mexican hot
chocolate snickerdoodles no bake healthy protein bars no bake nutella protein cookies nutella thumbprint cookies oatmeal, raisin, peanut butter balls peanut butter banana muffins peanut butter
chocolate chip donuts peanut butter
chocolate chip larabars peanut butter cookie dough bites peanut butter cookies peanut butter cups peanut butter granola bars pizza roll ups pumpkin seed power bars raw vegan peanut butter cups roasted chick peas skinny coconut cupcakes strawberry and mango fruit roll up tropical popsicles vanilla bean cherry
chocolate granola bars vegan and gluten free quinoa and cranberry energy bars
200 g
dark chocolate (70 % cacao), preferably fairtrade 3 tablespoons cashew butter, at room temperature 3 tablespoons orange jam (with no added
sugar), at room temperature 1 organic orange, washed half a teaspoon dried ginger powder (and some more to roll the truffles) 100 - 110 g
almond meal cocoa powder (with no added
sugar), just enough to taste powdered
sugar (from brown
sugar), just enough to taste
This limited edition Espresso Nut Butter collaboration with our friends at Intelligentsia combines fresh - roasted heirloom Mission
almonds and Runner peanuts, Muddy Pond sorghum syrup, and sea salt with Black Cat Organic Espresso and its signature flavors of caramel, brown
sugar, and
dark chocolate.
Tags:
almond flour, brown
sugar, butter,
chocolate,
dark chocolate, eggs, gluten free, nuts, pecans, salt,
sugar, sweet, walnuts
3/4 cup unsweetened
almond milk 6 ounces 72 %
dark chocolate (Sharffen Berger bittersweet is great here) 3 tablespoons maple syrup 1/4 cup confectioner's
sugar, sifted
It's the perfect midday pick - me - up with
dark chocolate chunks,
dark chocolate espresso beans,
dark chocolate probiotic cranberries, low
sugar, no sulfur pineapple, cranberries,
almonds and
dark chocolate raisins.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown
sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of
almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of
dark vegan
chocolate chips
1 1/4 cups light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut
sugar 1 tablespoon coffee grounds (see note) 1/2 cup shredded, fresh carrot 1/3 cup chopped
dark chocolate 1/4 cup coconut oil, as a solid (see note) 2 tablespoons
almond milk 1 teaspoon apple cider vinegar