Print Chocolate tarts Ingredients Crust 200 g almonds roasted 20 g shredded coconut 100 g dates previously soaked for minimum 1 hour 2 - 3 tablespoons cacao powder 3 tablespoons coconut oil 1 - 2
tablespoons agave Chocolate filling 200 g coconut cream the thickened coconut cream from -LSB-...]
Print Double chocolate cheesecake Ingredients Crust 60 g almonds roasted 40 g cashews 1 tablespoon cacao powder 1 tablespoon coconut oil 1 - 2
tablespoons agave Chocolate filling 250 g cashews previously soaked for minimum 4 hours 90 g dates previously soaked for minimum 1 hour 50 -LSB-...]
Not exact matches
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 syrup
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2
tablespoons honey or
agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet
chocolate chips
Crispy Bottom Peanut Butter Pie with
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce Serves 8 3
tablespoons vegan margarine 3/4 cup vegan
chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup
agave nectar 1/4 cup sugar 2
tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract
Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce (recipe follows)
2
tablespoons honey 1/4 cup
agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini
chocolate chips
I used 3/4 cup coconut sugar instead of
agave / honey, 2
tablespoons hazelnut milk, 1/4 cup
chocolate chips, and sunflower oil instead of shortening.
Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2
tablespoons cocoa powder 1/3 cup light
agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup
chocolate peanut butter
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)
Chocolate Almond Smoothies 1 cup unsweetened vanilla or original almond milk 2 medium bananas, sliced 2
tablespoons almond butter or 20 raw almonds, chopped 1
tablespoon unsweetened cocoa powder 1
tablespoon pure maple syrup or
agave syrup 1 cup ice cubes
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of
agave, maple syrup or honey 1.5 teaspoon vanilla extract 1
tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal
Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
Here's a yummy variation I just tried (a lower sugar option): omit the orange zest,
chocolate, and cranberries, change
agave nectar to one
tablespoon of honey.
Ingredients: 1 cup almond flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2
Tablespoons canola oil 2
Tablespoons agave nectar 1/2 teaspoon vanilla extract 1/4 cup semi-sweet mini
chocolate chips
2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup,
agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan
chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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
What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2
tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark
chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans
Ingredients 2 handfuls of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml rice milk with no added sugar or flavourings 1
tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla powder dark
chocolate shavings, for -LSB-...]
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
ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup coconut cream 3
tablespoons coconut oil 2 teaspoons vanilla extract 1/2 teaspoon Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut oil spray 1/2 cup granulated sugar BRULEED BANANA,
CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granula
CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2
tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet
chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granula
chocolate chips 2
tablespoons agave 2 bananas (peeled, sliced on a bias) 2
tablespoons granulated sugar
Print
Chocolate, hazelnut and mocha cheesecake Ingredients Crust 100 g cashews roasted 100 g hazelnuts roasted 2
tablespoons coconut oil 2
tablespoons agave Hazelnut filling 200 g cashews previously soaked for minimum 4 hours 100 g dates previously soaked for minimum 1 hour 10
tablespoons -LSB-...]
2 Large Organic Eggs 3/4 cup Almond Milk + 1/2 teaspoon Apple Cider Vinegar 2
Tablespoons Pure Maple Syrup (or Honey or
Agave) 1/2 teaspoon Sea Salt 1 teaspoon Vanilla Extract 2 teaspoons Baking Powder 1 1/3 cups Whole Spelt Flour 1/3 cup Old - Fashioned Oats 1/3 cup Naturally Sweet Dark
Chocolate Chips (I like Enjoy Life)
3
tablespoons cornstarch 2
tablespoons unsweetened cocoa powder 6 ounces bittersweet
chocolate, roughly chopped 3
tablespoons coconut oil 4
tablespoons tahini 2 large eggs 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1
tablespoon light
agave syrup
By: Danae Ingredients
Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 3 tablespoons maple syrup or agave 1/2 teaspoon vanilla extract Chopped dark chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue readin
Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3
tablespoons chia seeds 2
tablespoons unsweetened cocoa powder 3
tablespoons maple syrup or
agave 1/2 teaspoon vanilla extract Chopped dark
chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue readin
chocolate or dairy - free
chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue readin
chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue reading →
Instead of the
chocolate chips, I mixed equal parts almond butter, cocoa, and coconut oil; then I used a half
tablespoon agave (I only used a 1/2 T in the main recipe as well).
Berry
Chocolate Smoothies 1 cup unsweetened vanilla or original almond milk or soymilk 2 medium bananas, sliced 1 cup frozen blueberries 1
tablespoon unsweetened cocoa powder 1
tablespoon pure maple syrup or
agave syrup Few drops pure vanilla
4 ounces unsweetened
chocolate 1 cup unsalted butter 2 cups soft - cooked black beans, drained well (hs: canned is fine) 1 cup walnuts, chopped 1
tablespoon vanilla extract 1/4 cup (granulated) natural coffee substitute (or instant coffee, for gluten - sensitive) 1/4 teaspoon sea salt 4 large eggs 1 1/2 cups light
agave nectar
Print White
chocolate and coconut cream cheesecake Ingredients Crust 60 g almonds roasted 40 g cashews roasted 1 - 2
tablespoons coconut oil 1
tablespoon agave White
chocolate and coconut cream filling 200 g cashews previously soaked for minimum 4 hours 100 g coconut cream the thickened -LSB-...]
4 ounces unsweetened
chocolate (4 x 140 calories = 560) 1 cup unsalted butter (100 * 16 tbs = 1600 calories) 2 cups soft - cooked black beans (2 * 227 = 454 calories) 1 cup walnuts, chopped (785 calories) 1
tablespoon vanilla extract 1/4 cup (granulated) natural coffee substitute (12 tsp * 2 calories = 24 calories) 1/4 teaspoon sea salt 4 large eggs (70 * 4 = 280 calories) 1 1/2 cups light
agave nectar (72 teaspoons * 16 cals = 1152 calories)
1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup /
agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3
tablespoons cocoa nibs (optional, sub
chocolate chips if you like it sweeter)
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-...]
Print
Chocolate and hazelnut slices Ingredients First layer — Crust 100 g almonds roasted 100 g hazelnuts roasted 20 g rolled oats 200 g dates previously soaked for minimum 1 hour 3 - 4
tablespoons cacao powder 3
tablespoons coconut oil 1
tablespoon agave for extra sweetness -LSB-...]
Print Buckwheat
chocolate pudding Ingredients 100 g buckwheat soaked for minimum 4 hours 3 dl almond milk for cooking 120 g dates soaked for minimum 1 hour 3 - 4
tablespoons date syrup or
agave 50 g roasted almonds ground 4
tablespoons coconut oil 70 g dark -LSB-...]
Print Triple
chocolate zebra style cake Ingredients Crust 80 g almonds 50 g walnuts 20 g coconut chips 20 g rolled oats 2
tablespoons coconut oil 2
tablespoons cacao powder 100 g dates previously soaked for 1 hour 1
tablespoon agave for extra sweetness White -LSB-...]
Recipe -
Chocolate Mint Freezy Blend 3
Tablespoons (1 oz) cacao nibs with 1 1/2 cup water, 3 tablespoons agave nectar, 1/2 cup almonds or pecans, 2 sprigs fresh mint or 1/2 teaspoon peppermint extract for about one minute in a high power
Tablespoons (1 oz) cacao nibs with 1 1/2 cup water, 3
tablespoons agave nectar, 1/2 cup almonds or pecans, 2 sprigs fresh mint or 1/2 teaspoon peppermint extract for about one minute in a high power
tablespoons agave nectar, 1/2 cup almonds or pecans, 2 sprigs fresh mint or 1/2 teaspoon peppermint extract for about one minute in a high powered blender.
Model
Chocolate ~ Frosty Berry 60g cacao butter, chopped fine 1
tablespoon rice bran oil 2
tablespoons cashew or hazelnut butter 1
tablespoon raw
agave...
What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2
tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark
chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans
CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c chia seeds — 1 c almond milk (or any other nut, soy, rice or hemp milk)-- 2 Teaspoons of Maple Syrup (or
agave, stevia, rice malt) * For Vanilla Pudding: — add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For
Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate alm
Chocolate Pudding: — add a
tablespoon of raw cacao and / or use
chocolate alm
chocolate almond milk.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2
tablespoons maple syrup, Grade B or dark amber 3
tablespoons raw light
agave syrup 6
tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white
chocolate melted 2
tablespoons arrowroot dissolved in 6
tablespoons soy creamer
For a deep, rich
chocolate sauce, add 2
tablespoons agave nectar to the mix and store at room temperature instead of refrigerating.
INGREDIENTS 1 3/4 cups garbanzo — fava bean flour 1/2 cup potato starch 1 cup unsweetened cocoa powder 1/4 cup arrowroot 1
tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 2 teaspoons salt 1 cup coconut oil 1 ¹ ⁄ ³ cups
agave nectar 3/4 cup homemade applesauce or store ‑ bought unsweetened applesauce 3
tablespoons pure vanilla extract 1 cup hot water or hot coffee
chocolate frosting