Spoon about 1
tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom.
So, scoop
a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon....
Spoon 1
tablespoon of melted chocolate into each paper liner.
Pour about 1
Tablespoon of the melted chocolate into the bottom of 12 muffin cups (silicon work best) and rotate the muffin cup to coat the sides (I haven't tried paper liners, but they might stick!).
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped
chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut oil —
melted 1
tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup
chocolate graham cracker crumbs 2
tablespoons sugar 4
tablespoons butter
melted 2 (8 ounce) boxes
of cream cheese softened 1/4 cup plus 2
tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups
chocolate chips 15 Andes mints coarsely chopped.
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark
chocolate,
melted 1 package candy eyes
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter,
melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet
chocolate finely chopped
Melt the
chocolate and remaining 8
tablespoons of butter, in your microwave, stopping to stir every 20 seconds.
Pour the
melted dark
chocolate (minus 2
tablespoons) onto the sheet and spread into a rectangle with a spatula or back
of a spoon.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil,
melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
Place one
of the larger three portions back into the bowl
of the stand mixer; while whipping on high, add about 3/4
of the
melted and cooled
chocolate and 2
tablespoons cocoa powder.
This is a classic and versatile dessert with endless flavor variations; coffee creme brulee (add 1 1/2
tablespoons of instant espresso powder into the hot cream), lemon (add a few
tablespoons of freshly grated lemon peel), and
chocolate (
melt 6 ounces
of chocolate with the cream).
Top with 1 to 2
tablespoons more
melting chocolate, spreading as necessary to make sure that the two edges
of chocolate meet.
To make the black layers,
melt the 4
tablespoons of coconut oil and the 4 oz dark
chocolate and combine together well.
Cinnamon -
chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted butter,
melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark
chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except
chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Melt 4 squares
of dark 72 %
chocolate over a double boiler and added 2
tablespoons coconut oil.
To begin,
melt 1/2 cup
of chocolate chips, 2
tablespoons of butter and 1 1/2 teaspoons
of canola oil in a large heatproof bowl.
I
melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1
tablespoon of coconut oil (also all I had) and 1
tablespoon of butter for the cake.
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.
Once
melted use a
Tablespoon to pour 3/4 to 1
Tablespoon melted chocolate into the bottom
of each paper muffin cup.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8
tablespoons (1 stick) unsalted butter,
melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet
chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
ingredients LIGHTENED UP
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla al
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2
tablespoons) 1/4 cup whole wheat flour (plus 2
tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3
tablespoons margarine or butter (
melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark
chocolate chips 1 tablespoon unsweetened vanilla al
chocolate chips 1
tablespoon unsweetened vanilla almond milk
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1
tablespoon unsalted butter 1
tablespoon light corn syrup and the other 2 ounces
of a 4 ounce giradelle bittersweet bar
of chocolate I let it
melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
Then add 8 oz
of semi-sweet
chocolate chips, 1
tablespoon of unsalted butter, and 5 oz
of sweetened condensed milk in a mixing bowl and
melt over bain - marie, hot water bath.
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
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)
Make filling by
melting 2 cups
of chocolate chips with 1 cup sweetened condensed milk, and 2
tablespoons of butter.
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2
tablespoon of coconut oil —
melted 3
tablespoons of runny almond butter 5
tablespoons of maple syrup or agave nectar 1
tablespoon of milled flaxseeds + 3
tablespoons of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry
Chocolate chopped into small pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
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
Chocolate drizzle 1/3 cup (25g) cacao powder 2
tablespoons (22g) unrefined coconut oil,
melted (but not hot) 1
tablespoon (16g) pure maple syrup Pinch
of fine sea salt
Quick
Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2
tablespoons ground golden flax seed 2
tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2
tablespoons coconut sugar 2
tablespoons cocoa 1/3 teaspoon baking soda pinch
of sea salt 2
tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
14 Oreo cookies, crushed 1/4 cup butter,
melted 2 cup dark
chocolate chips 1/2 cup half & half 1/2 teaspoon vanilla 1 cup whipping cream 2
tablespoons cocoa powder 2
tablespoons sugar splash
of vanilla
Melt the
chocolate chips and remaining
tablespoon of butter together and mix.
Once the
chocolate is
melted, remove 11/2
tablespoons of the white
chocolate and pour it into a separate bowl.
2 packets
of gelatin 8
tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark
chocolate,
melted 1
tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted
for the frosting: 113 grams (8
tablespoons) unsalted butter, soft pinch
of kosher salt 2 ounces bittersweet
chocolate,
melted and cooled 3
tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2
tablespoons heavy cream
Meanwhile,
melt the 1/3 cup
chocolate chips and 1
tablespoon of coconut oil over low - medium heat until
melted and smooth.
Cherry ice cream with white
chocolate from here 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g) sugar pinch
of salt 1 teaspoon lemon juice 2
tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white
chocolate,
melted Put cherries, milk, 1 cup (240 ml)
of the cream, sugar, and salt into a medium saucepan.
Non-stick cooking spray 6
tablespoons unsalted butter,
melted 1/2 teaspoon vanilla extract 4 ounces pretzel sticks, crushed (about 1 cup
of crumbs) 2/3 cup creamy peanut butter 1 cup confectioners» sugar, sifted 3/4 cup bittersweet
chocolate chips Pretzels, any shape, for decorating
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.
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) 2 cups self - raising flour (or 2 cups all - purpose flour + 1 teaspoon baking powder + 1/4 teaspoon baking soda) 2) 1 teaspoon
of salt 3) 1 cup
of chopped walnuts 4) 160g
of butter,
melted 5) 2 cups brown sugar 6) 2 eggs 7) 2
tablespoons of vanilla extract 8) 1 cup
of chocolate chips
For the frosting: 3/4 cup
of cashews soaked for 3 hours or overnight 2
tablespoon of maple syrup 60gr
of Mia 100 % dark
chocolate melted
• In a glass microwave safe bowl (I use a measuring cup) add the 1 cup
of chocolate chips and 2
tablespoons of coconut oil and microwave for about one minute until
melted and smooth.
Add
melted chocolate and coconut butter mixture, chickpeas, almonds, cacao powder, cacao nibs and 6
tablespoons of almond milk in a high - speed blender.
For the
melted chocolate,
melt 1
tablespoon of coconut oil and 20 gr
of chocolate over low heat in a medium pot.
Coffee Liqueur Cookies 2/3 cup + 2 1/2
tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2
tablespoons)(I used leftover cinnamon coffee from the morning) 2
tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened
chocolate,
melted (
melted this with a
tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6
tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
Crust 1 1/2 cups finely crushed gingersnaps 1
tablespoon brown sugar 6
tablespoons butter,
melted Filling 2 cups heavy whipping cream 12 ounces semi-sweet
chocolate chips 1
tablespoon orange liqueur (I like Cointreau) zest
of one orange To make crust: Preheat oven to 350F.
I always like to have a little something sweet to end the day, and this week I've been slicing and freezing bananas (0 SP), and then drizzling 1
tablespoon of melted semisweet
chocolate chips (3 SPs) over it.