Sentences with phrase «tablespoon of unsweetened cocoa powder»

Cocoa Date Nut Truffles are made with Medjool dates, almonds, cashews, shredded coconut and a couple of tablespoons of unsweetened cocoa powder.

Add 1-1/2 tablespoons of unsweetened cocoa powder to the coating mixture.

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.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

1 stick of butter, softened 4 tablespoons half «n» half 1 teaspoon vanilla 3 cups confectioner's sugar 4 tablespoons unsweetened cocoa powder

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla

I added 1/4 cup of unsweetened cocoa powder to the caramel right after melting the margarine, and 1/2 a cup of vegan choc chips & 3 tablespoons of bourbon when mixing in the tofu.

In a small bowl, mix 1 tablespoon of sweetened or unsweetened cocoa powder and 1 and 1/2 tablespoons of vanilla extract or water.

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

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

-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-...]

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

-- 200 g light brown sugar — 130 g coconut oil — 65 g quality unsweetened cocoa powder — 1/2 teaspoon vanilla extract or paste — 1/4 teaspoon fine sea salt — 2 eggs, cold from the fridge — 65 g plain flour — 1 tablespoon of toasted shredded coconut or handful of toasted coconut strips

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

From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.

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

1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon agave nectar 5 drops of stevia 1 teaspoon vanilla

Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if needed

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Chocolate Chip Cookie Dough 3/4 cup chopped, very ripe banana (about two small bananas) 1/3 cup coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.) Handful of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons coconut oil

2 3/4 cups walnut halves and pieces (pecans would also work) 2 1/4 cups confectioners» sugar 1/2 cup plus 3 tablespoons unsweetened Dutch - process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Optional: I added a cup of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!

3/4 cup (heaping) RAW virgin coconut oil 3/4 cup (exact) RAW CACAO powder (if you only have unsweetened cocoa, you can use it, but cacao is much healthier and better) 3 - 4 tablespoons raw honey 1 pinch of sea salt

Unsweetened cocoa powder — the type used in baking or making hot chocolate from scratch — contains about 1 gram of protein per tablespoon.

Chocolate Peanut Butter Spinach Smoothie (serves 2 - 3) 1 banana 1 - 2 tablespoons peanut butter or almond butter 1 - 2 cups of spinach 1 - 2 tablespoon unsweetened dark cocoa powder 2 - 3 cups unsweetened vanilla almond milk 2 teaspoons honey ice Blend and serve.

To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil.

1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons orange zest (about 1 orange) 1 teaspoon pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied ginger 24 small pieces of candied orange peel, optional

1/2 -1 teaspoon cinnamon pinch of cardamom 2 - 3 teaspoons lemon zest, orange zest or lime zest 1 teaspoon matcha green tea powder 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground) 2 tablespoons raw cacao or unsweetened cocoa powder 1/2 -1 cup fresh or thawed frozen berries blended into the mixture Maqui berry powder

1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

My directions: Add 3 cups water, 2 bananas, 6 tablespoons unsweetened cocoa powder (more or less to your taste, I probably do more like 10 tblspns) and about a tablespoon of vanilla extract to a blender.

1 serving of your favorite protein powder 4 - 6 oz water 4 - 6 oz unsweetened vanilla almond milk 1 cup frozen cherries 1 -2 Tablespoons unsweetened cocoa Raw honey or stevia to taste 2 - 3 ice cubes

1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon agave nectar 5 drops of stevia 1 teaspoon vanilla

For the Chocolate Icing: 1 1/2 cups powedered sugar 4 tablespoons unsweetened cocoa powder pinch of salt 3 to 4 tablespoons milk 1 teaspoon pure vanilla extract