Not exact matches
Chocolate Layer Cakes with
Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao
powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca
powder (optional) 2
tablespoons lucuma
powder (optional)
about 5 clementines — divided 2/3 cup coconut sugar — divided 3
tablespoons chia seeds 1/2
tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked
black beans 2
tablespoons sesame tahini or another nut butter 1/4 cup
cocoa powder 1/2
tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
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.
For the Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups
powdered sugar (sifted) 1 cup regular
cocoa powder (sifted) 3
tablespoons black cocoa (optional — for color) 1 - 3
tablespoon heavy cream
ingredients TURKEY CHILI: 1
tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2
tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1
tablespoon unsweetened
cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1
tablespoon whole
black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10
black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1/4 pound (2/3 cup) dried
black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2
tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1
tablespoon ground chili
powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened
cocoa powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2 teaspoon black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) butte
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2 teaspoon
black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) butte
black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2
tablespoons unsweetened
cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) buttermilk
2 teaspoons curry
powder 1 teaspoon chili
powder 1/2 teaspoon each
black pepper, cinnamon, and allspice 2
tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g)
cocoa powder (use raw for a fattier, brighter flavor)(I used raw
cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1
tablespoon (21 g) agave nectar 2
tablespoons (28 ml) olive oil 1
tablespoon (15 ml) lemon juice or balsamic vinegar 2
tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano
2
tablespoons chia seeds soaked in 6
tablespoons water 3
tablespoons almond milk 1 teaspoon vanilla extract 2
tablespoons tahini 1/2 cup
cocoa powder 1 can
black beans, drained (230 grams drained weight) 2
tablespoons dark strong coffee granules soaked in 2
tablespoon hot water
• elk brisket • 2
tablespoons red chile
powder • 1 teaspoon chipotle
powder • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/2 teaspoon ground canela or cinnamon • 1
tablespoon brown sugar • 2
tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly ground
black pepper • 6 cups low - sodium beef stock
These gluten free
Black Forest Cake Chocolate Protein Pancakes start with my classic protein pancake base but then I add in a
tablespoon of
cocoa powder to yield a decadent dark chocolate cake.
1 1/2 cups flour 2/3 cup unsweetened
cocoa powder 1 1/2 teaspoons baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 10
tablespoons unsalted butter, softened 1 1/2 cups sugar 1 cup buttermilk 3 eggs 2 teaspoons McCormick ® Pure Vanilla Extract 1
tablespoon McCormick ®
Black Food Color
1 - 15.5 ounce can
black beans, drained and rinsed 3 eggs 1/2 cup unsweetened
cocoa powder 1/2 cup gluten free raw oats 2
tablespoons blackstrap molasses 1/4 cup pure maple syrup 2 tsp.
In each bag place 1/2 cup
black beans, 1 banana, 1 cup frozen cauliflower, 1 pitted date, 1
Tablespoon cocoa powder, 1 teaspoon ground cinnamon, 1
Tablespoon hemp seeds.
* 2/3 cup dark / bittersweet chocolate chips (or 4 ounces chocolate, coarsely chopped) * 4 ounces goat cheese, at room temperature * 3
Tablespoons granulated sugar * 1/2 teaspoon vanilla extract * 1/2 teaspoon coarsely chopped
black peppercorns * 2 - 3
Tablespoons unsweetened
cocoa powder * coarse sea salt, for finishing