Print Noisette cheesecake Ingredients Crust 100 g almonds roasted 50 g hazelnuts roasted 90 g dates previously soaked in water for minimum 1 hour 2 tablespoons coconut oil 1
tablespoon cacao powder raw Light filling 200 g cashews previously soaked in water for minimum -LSB-...]
Print Protein rich chocolate dessert Ingredients First layer 100 g silken tofu 1 frozen banana 1
tablespoons cacao powder raw 2 - 3 dates previously soaked for half hour to 1 hour Middle layer 2 - 3 tablespoons puffed millet 1 tablespoon sunflower seeds 1 tablespoon chia seeds 1 -LSB-...]
Not exact matches
I replaced the
raw cacao with cocoa
powder, using about 6
tablespoons, and used a little less flour to compensate.
Fillings dried mango freeze dried sour cherries pistachios and 2 - 3
tablespoons raw cacao powder (The possibilities here are endless)
1 cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a cup of whole almonds (170g — 1100kcal) 3/4 of a cup of hazelnuts (130g — 852kcal) 2
tablespoons of chia seeds (120kcal) 2
tablespoons of ground flax seed (24g — 136kcal) 1
tablespoon of coconut oil (12g — 117kcal) 1
tablespoon of hemp protein
powder (13g — 40kcal) 1
tablespoon of
raw cacao powder (6g — 20kcal)
hi ella, i tried your
raw raisin and ginger nut bars i added one
tablespoon of
cacao powder and use ice cream scoop and freeze them oh my god that was insanely delicious.i like to bite it straight from the freezer, but i love your
raw brownie too.
Raw Chocolate Candy 1 cup cacao butter, shaved (that's what you see in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave sy
Raw Chocolate Candy 1 cup
cacao butter, shaved (that's what you see in the first picture) 1/2 cup
raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave sy
raw cacao powder 1/4 cup mesquite
powder 2
tablespoons maca
powder 2
tablespoons raw agave sy
raw agave syrup
1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake
powder 8 - 10
raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1
tablespoon of Justin's maple almond butter 1 teaspoon of
raw cacao nibs 1 teaspoon of
raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of coconut flakes plus more for garnishing
For a sweeter pudding use 2
tablespoons raw cacao powder and 3
tablespoons pure maple syrup.
1/2 a banana, 1 cup of liquid or milk, 1
tablespoon of
raw cacao powder, a teaspoon of cinnamon, and a
tablespoon of nut butter.
Combine the melted chocolate with the mashed avocado, and add one and a half
tablespoons of the
raw cacao powder, stevia, and vanilla, mixing together until smooth.
2 cups unsweetened almond milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup
raw cacao butter — shredded (I like this brand) 2
tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa
powder for sprinkling on top — optional
Chocolate Mousse 1/2 cup meat of fresh young coconut flesh scooped from centers of 2 avocados (see assembly instructions below) 3
tablespoons raw cacao powder 2
tablespoons carob
powder 1
tablespoon mesquite
powder 1
tablespoon maca
powder 5
tablespoons raw agave nectar 3 - 4
tablespoons coconut oil 1 - 2 teaspoons vanilla extract (optional)
I put a half a cup to three quarters cup of rolled oats in a jar, cover it by an inch with plant milk (a mix of almond and soy), add a
tablespoon of
raw cacao powder, a quarter teaspoon of ground cinnamon, a good drizzle of maple syrup, stir it together and let it sit overnight.
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1
tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup
raw cacao butter — shredded2
tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa
powder for sprinkling on top — optional -LSB-...]
1
tablespoon chia seeds, whole 1
tablespoon raw coconut butter 2
tablespoons raw cacao powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
1 avocado (small — medium size) 1 heaped
tablespoon raw cacao powder (I got mine from the Raw Chocolate Company) 1 tablespoon honey or other natural sweetener of your choice 1/4 teaspoon vanilla extract pinch of sea s
raw cacao powder (I got mine from the
Raw Chocolate Company) 1 tablespoon honey or other natural sweetener of your choice 1/4 teaspoon vanilla extract pinch of sea s
Raw Chocolate Company) 1
tablespoon honey or other natural sweetener of your choice 1/4 teaspoon vanilla extract pinch of sea salt
2
tablespoons coconut oil 2
tablespoons cacao powder 2
tablespoons agave nectar or
raw honey or maple syrup or drop of Stevia
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3
tablespoons of
raw cacao powder or cocoa
powder 1/2 teaspoon of baking
powder a pinch of sea salt 1/4 cup of melted coconut oil 5
tablespoons of maple syrup or honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon of vanilla extract or
powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
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
1 cup of Good Karma Protein FlaxMilk 1/2 of a medium sized zucchini, trimmed and sliced into spears or coins 1
tablespoon of
raw cacao powder 1
tablespoon of your preferred nut butter 1/2 scoop of protein
powder 1 cup of shaved ice
1 cup of
raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of
cacao powder 1 small or 1/2 of a very ripe banana 1 heaping
tablespoon of almond butter (I melted Justin's) Pinch of salt
2 1/2 cups almond milk (or milk of your choice) 3
tablespoons raw cacao powder 1
tablespoon maple syrup 1 teaspoon chai spice mix (see below) Pinch of sea salt
2 ripe avocados 4 really ripe bananas, peeled (400g) 12 Medjool dates, pitted 4
tablespoons almond butter 5 heaped teaspoons
raw cacao powder (Optional) drizzle of maple syrup (Optional) sprinkle of chia seeds
Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca
powder (optional) 1 heaped teaspoon
raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla
powder (or essence) Pinch salt Leave half the walnuts and
cacao nibs aside.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the frid
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup
cacao or carob
powder Topping 3
tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the frid
raw chocolate3
tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the frid
raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
1 container of vegan ricotta (I prefer Kite Hill) 1
tablespoon of
raw cacao powder 2
tablespoons of maples syrup 1/2 teaspoon of vanilla Depending on how dry or moist your ricotta is — I added a few
tablespoons of nut - based milk to achieve the consistency I was looking for.
MEXICAN HOT CHOCOLATE: Stir in 1 heaping
tablespoon of
raw cacao powder, 1/2 teaspoon ground cinnamon, and 1
tablespoon of maple syrup.
3/4 cup non-dairy milk, or water 2
tablespoons chia seeds 2
tablespoons raw cacao powder (or cocoa
powder) 4 Medjool dates, pitted 1/4 teaspoon vanilla extract (optional)
chocolate shell 3/4 cup
raw cacao butter 3/4 cup
raw cacao powder 1/4 cup plus 2
tablespoons pure maple syrup
Ingredients 80g
raw cashews 50g pumpkin seeds 50g sunflower seeds 2 tablespoons golden linseeds 150g dates, pitted and soaked to soften 1 tablespoon Vita Coco coconut oil, melted 1 tablespoon Bioglan Supergreens Powder 1 tablespoon Bioglan Raw Cacao Powder 1 teaspoon Bioglan Spirulina Pow
raw cashews 50g pumpkin seeds 50g sunflower seeds 2
tablespoons golden linseeds 150g dates, pitted and soaked to soften 1
tablespoon Vita Coco coconut oil, melted 1
tablespoon Bioglan Supergreens
Powder 1
tablespoon Bioglan
Raw Cacao Powder 1 teaspoon Bioglan Spirulina Pow
Raw Cacao Powder 1 teaspoon Bioglan Spirulina
Powder
-- 1 - 2
tablespoons (
raw)
cacao powder = chocolate porridge!
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2
tablespoons raw cacao powder 2
tablespoons peanut butter, plus extra for serving pinch of sea salt fresh berries, for serving
100 g CHOC Chick
Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantl
Raw Cacao Butter 30 g CHOC Chick
Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantl
Raw Cacao Powder (6 - 7
tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely
raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantl
raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantly!)
the mix - ins 2
tablespoons raw cacao powder 2 teaspoons coconut sugar 1/4 teaspoon stevia
powder (optional) 1
tablespoon good tasting vanilla protein
powder (optional) 1/4 teaspoon vanilla extract (omit if using vanilla protein
powder)
1/2 cup rolled oats (quick or steel cut work too) 1 teaspoon chia seeds 1
tablespoon raw cacao powder 1/4 cup plain hemp milk 1/4 cup Congo Pear by Bai
Brownie base 400g hazelnuts blitzed into a flour 100g
raw hazelnuts to pulse in at the end 300g pitted soft medjool dates 5
tablespoons raw cacao powder 1
tablespoon maple syrup 1/4 teaspoon salt
1 1/2
tablespoons raw cacao powder (regular unsweetened cocoa
powder is fine too if you don't care whether they're 100 percent
raw)
3/4 cup light spelt flour 1/4 cup
raw cacao powder (or unsweetened cocoa) 1
tablespoon arrowroot
powder 1/4 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon fine sea salt pinch of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3
tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus extra for rolling) 1/4 cup
raw cacao powder few dashes of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2
tablespoons pure maple syrup 1
tablespoon virgin coconut oil 1
tablespoon purified water
1 1/2 cups (215g)
raw almonds 1/3 cup (25g)
cacao powder Pinch of fine sea salt 8 - 10 (150g) medjool dates, pitted 1/4 cup (55g)
raw tahini 3 - 4
tablespoons (42 - 56g)
raw vanilla almond milk (ooooldie!)
I've made this recipe with a few heaping
tablespoons of
raw cacao powder and it did not disappoint.
1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes of ground cinnamon 2
tablespoons raw cacao powder 1
tablespoon vanilla protein
powder 1/2 teaspoon maca
powder 1 teaspoon pure maple syrup
OVERVIEW Serves: 20 Prep: 20M Difficulty: easy For the brownies: 500g medjool dates, 4 cups 220g blanched hazelnuts, 2 cups 5 - 6
tablespoons of
raw cacao powder 4
tablespoons of maple syrup Pinch of sea salt For the frosting: 250g madjool dates, 1 1/2 cups 60g
raw cacao powder, 1/2 cup 100g coconut oil, 1/2 cup
1 heaping
Tablespoon of
raw cacao powder 1 cup frozen raspberries 1 1/4 cup almond milk 1/2 a frozen banana A big handful of spinach 1 1/2
Tablespoon agave nectar *
Print Chocolate and tahini
raw brownies Ingredients Brownies 100 g almonds roasted 60 g walnuts 40 g rolled oats 180 g dates previously soaked for minimum 1 hour 20 g
cacao powder 50 g tahini 1
tablespoon agave if needed Avocado icing 1 medium avocado -LSB-...]
1 1/2 cups rolled oats 1 1/2 cups quick oats 3/4 cup flax meal 3/4 cup unsweetened shredded coconut 9
tablespoons hemp protein
powder 9
tablespoons raw cacao powder 6
tablespoons hemp seeds 6
tablespoons chia seeds 6 medjool dates, pitted and chopped small 1/4 cup plus 2
tablespoons brown rice syrup 1/4 cup plus 2
tablespoons raw honey 3
tablespoons coconut oil 1/4 cup plus 2
tablespoons cashew butter 3 teaspoons vanilla extract
1 cup medjool dates, pitted 1/2 cup organic
raw hemp seeds 1/3 cup mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3
tablespoons raw cacao powder 1 teaspoon vanilla bean
powder 1 teaspoon lucuma
powder 1 teaspoon LEVITY (red asparagus root extract
powder; this is what gives the butterscotch flavor!)
Ingredients 1 cup
raw cashews 1 cup
raw almonds 1/2 cup organic shredded / flaked coconut 1/4 cup
raw cacao powder pinch of salt I use pink Himalayan 10 medjool dates dried 2
tablespoons filtered water 1/3 cup organic fruit - sweetened dried cranberries 1/3 cup
raw pepitas
Raw cacao powder is a current snack ball necessity of mine, so in went a few
tablespoons.