I made them with olive oil and about
a tablespoon more maple syrup.
Not exact matches
Despite weighing carefully, my base was
more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the
maple syrup amount wrong (how come there are» ml» of syrup in the base but much
more vague «
tablespoons» in the chocolate??)
I added one
more date and one
more tablespoon of
maple syrup and added cacao powder to taste as I was making the mixture.
Two
tablespoons add hint
more sweetness and is a little reminiscent of
maple syrup baked beans, although not as sweet.
But the icing went all grainy (and tastes a bit watery, especially after being chilled
more) after adding the
maple syrup (I drained the cream and beat it till it was beautiful and thick, and then my
maple killed it, even after just a
tablespoon).
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure
maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (
more oblong) or 2 Fuyu (
more squat) persimmons, sliced in 1/4 inch rounds.
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
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or
maple syrup if you have a sweet tooth).
If you want a
more traditionally - sweet popsicle you can taste the blended mixture and add in a couple of
tablespoons of
maple syrup before you pour the mix into the molds.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3
tablespoons maple syrup (plus
more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water in the bowl of a high powered blender.
1 acorn squash 1 - 2
tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or
more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2
tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or
more cashew cream
I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit
more of unsweetened almond milk, 1
tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of
maple syrup.
for cookies 1/4 cup oat flour, plus
more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3
tablespoons coconut oil — soft, at room temperature 1/3 cup plus 1
tablespoon maple syrup 1 teaspoon vanilla extract 1/4 cup goji berries
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1
tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1
tablespoon pure
maple syrup, plus
more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add
more if needed) * 1 - 2
tablespoons cacao nibs or finely chopped dark chocolate
Flipped them over one
more time and poured about a
tablespoon of
maple syrup down the length of each fillet after sprinkling with ground black pepper.
Optional Flavorings: 1
Tablespoon or
more sweetener: evaporated cane juice,
maple syrup, agave, date sugar 1 teaspoon almond extract 1 teaspoon ground coriander 2 teaspoons fennel seeds
Apple Chai Cider Pancakes & Browned
Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3
Tablespoons of butter, melted +
more for pan 2
Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3
Tablespoon of pure
maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
You can stop here, but I found that adding a couple
tablespoons of
maple syrup really brought out the pumpkin spice flavours even
more.
I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3
tablespoons of pure
maple sugar to give them a little
more sweetness and add stickiness to the batter.
2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2
tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3
tablespoon coconut oil 1
tablespoon lemon juice (about 1/2 small lemon), plus
more to taste
For a thicker coating, add one
more tablespoon of
maple syrup (for 3 tbsp total).
1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1
tablespoon chopped toasted walnuts 2
tablespoons coconut flakes plus
more for topping Ground cinnamon, nutmeg and ginger to taste
Maple syrup to taste (optional)
I did make some minor modifications: - Used the entire can of black beans drained (which added about a 1/2 cup
more)- Used Erythritol instead of sugar (70 % of sweetnes of sugar)- Added one
more tablespoon of
maple syrup to «sweeten the added beans» - Added 1/4 teaspoon baking soda - Topped with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3
tablespoons coconut oil 2
tablespoons honey (or pure
maple syrup) 1 teaspoon vanilla extract Pinch of salt 12 (or
more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
1/4 cup apple cider vinegar 4 - 5
tablespoons pure
maple syrup or agave nectar (or
more to taste) 2-1/2 - 3
tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use
more or less to taste)
1 can of full fat organic coconut milk 1 vanilla bean, split lengthwise and scraped of seeds 1/2 teaspoon xanthan gum 5 medjool dates, pitted 1
tablespoon maple syrup (or raw honey, agave, 1 or 2
more dates)
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.
If I were doing it, I'd use two
more tablespoons of
maple syrup in place of the stevia, two
more tablespoons of ground oats, and maybe another
tablespoon of coconut oil.
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 fridge.
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup diced cilantro, plus
more for garnish 2
tablespoons extra virgin olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey
maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus
more if needed)
MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2
tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
maple syrup 1
tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1
tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
If you enjoy your smoothies a little
more on the sweet side, feel free to add a
tablespoon of honey, agave syrup or
maple syrup before blending.
This makes quite a sticky caramel but if you prefer it
more runny feel free to add another
tablespoon of
maple syrup or filtered water.
Ingredients: — 3 Cups Rolled Oats — 1
Tablespoon Ground Flax Seeds — 1
Tablespoon Cinnamon — 1/2 Cup Pure
Maple Syrup --»» [read
more] «``
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2
tablespoons pure
maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus
more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
Sweet & Tangy Mustard Sauce 3/4 cup organic yellow mustard 1/4 cup pure
maple syrup 1/4 cup raw honey (or
more maple) 2 to 4
tablespoons of apple cider vinegar 2
tablespoons organic tomato paste (from a BPA free container) 1
tablespoon vegan worcestershire sauce
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or
Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1
Tablespoon Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus
more for rolling out)
Notes: If you want to make this
more of a treat, add two
tablespoons honey or keto
maple syrup, vanilla, and cacao nibs or dark chocolate chips.
Creamy Peanut Butter Yogurt Dip Author: Marlene Baird Serves: 6 Ingredients 6 ounces Greek yogurt 1/2 teaspoon cinnamon 1/2 teaspoon
Maple Extract 1
Tablespoon Peanut... Read
More...
(Side note: if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the coconut oil, or add up to 2
more tablespoons of
maple syrup to thin out.)
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1
tablespoon coconut oil 1 - 2
tablespoons rice malt syrup or
maple syrup Flesh of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe
more if you're using conventional limes)
1 large onion 2
Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1
Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1
Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup
Maple Syrup (
more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)
3/4 cup unsweetened almond milk 1/8 teaspoon finely grated orange zest, plus
more to taste 2 medium oranges, peeled and seeded 1 medium banana 1/2 cup raw, unsalted cashews 1/3 cup rolled oats 2
tablespoons pure
maple syrup 1 teaspoon natural vanilla extract 1 teaspoon poppy seeds 1 cup ice cubes
We added one
more tablespoon of
maple syrup because we liked it just a little sweeter.
If you dig the pumpkin taste in this smoothie, but are looking for a bit
more sweet, you can easily add a
tablespoon of pure
maple syrup.
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste
more coconutty 3/4 cup coconut cream 1/2 cup + 2
tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp
maple syrup or honey 2
tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or
more to taste
Lavender Muffins (makes about 8 small muffins) 1 cup oat flour 1 cup buckwheat flour 1/4 cup or
more ground dry lavender florets 1/2 cup
maple syrup powder 1/4 cup Irish moss gel 1/4 cup date paste or lavender infused honey 1
tablespoon vanilla extract 2 or
more tablespoons purified water
2 cups chopped fruit 1 to 2
tablespoons lemon juice, to taste 1 to 2
tablespoons honey, agave,
maple syrup, or sugar, to taste 2
tablespoons of Carrington Farms Chia Seeds (plus
more if needed).
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure
maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut oil, melted, plus
more for greasing pan
Pin It Author: Adriana Harlan — LivingHealthyWithChocolate.com Serves: 6 people (about 1 1/2 cups) Ingredients: 2 cups fresh raspberries, plus
more for topping 1 1/4 cups macadamia nuts 1 cup plus 2
tablespoons water, divided 1 teaspoon lime juice 3
tablespoons maple... Continue Reading →