Ingredients (to serve 2): 2 chopped frozen bananas 1 1/2 tablespoons peanut butter (we used coconut and peanut) A generous sprinkle of cinnamon 2
tablespoons cacao powder Almond milk (you can swap this for your preferred milk) Toppings (we chose sliced fresh bananas, shredded coconut, and granola)
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)
1 cup of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4 of a cup of whole
almonds (170g — 1100kcal) 3/4 of a cup of hazelnuts (130g — 852kcal) 2
tablespoons of chia seeds (120kcal) 2
tablespoons of ground flax seed (24g — 136kcal) 1
tablespoon of coconut oil (12g — 117kcal) 1
tablespoon of hemp protein
powder (13g — 40kcal) 1
tablespoon of raw
cacao powder (6g — 20kcal)
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
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
3)
Cacao Chia Pudding - Whisk together 1 1/2 cups almond milk, 1/3 cup chia seeds, 1/4 cup cacao powder, 1 tablespoon cacao nibs and 1/4 cup maple syrup in a large
Cacao Chia Pudding - Whisk together 1 1/2 cups
almond milk, 1/3 cup chia seeds, 1/4 cup
cacao powder, 1 tablespoon cacao nibs and 1/4 cup maple syrup in a large
cacao powder, 1
tablespoon cacao nibs and 1/4 cup maple syrup in a large
cacao nibs and 1/4 cup maple syrup in a large bowl.
I put a half a cup to three quarters cup of rolled oats in a jar, cover it by an inch with plant milk (a mix of
almond and soy), add a
tablespoon of raw
cacao powder, a quarter teaspoon of ground cinnamon, a good drizzle of maple syrup, stir it together and let it sit overnight.
-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-...]
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)
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
1 cup of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of
cacao powder 1 small or 1/2 of a very ripe banana 1 heaping
tablespoon of
almond butter (I melted Justin's) Pinch of salt
for the bites: 1 cup of
almonds 1 banana 1 date, pitted and diced 1
tablespoon of
cacao powder 1/2 cup + 1
tablespoon of
almond butter a pinch of salt
2 1/2 cups
almond milk (or milk of your choice) 3
tablespoons raw
cacao powder 1
tablespoon maple syrup 1 teaspoon chai spice mix (see below) Pinch of sea salt
200 g fair trade dark chocolate (70 %
cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon
powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons
powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
2 ripe avocados 4 really ripe bananas, peeled (400g) 12 Medjool dates, pitted 4
tablespoons almond butter 5 heaped teaspoons raw
cacao powder (Optional) drizzle of maple syrup (Optional) sprinkle of chia seeds
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.
Simple recipe, in food processor put 1/2 cup unsweetened
almond milk, 1 ripe avocado, peeled and pitted, 2 1/2
tablespoons cacao powder, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon
almond extract, 1/4 teaspoon cinnamon.
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
Ingredients: 3/4 cup
almond meal 1/2 cup shredded coconut 1
tablespoon psyllium husk 3
tablespoons ground flaxseeds / linseed or LSA 2
tablespoons protein
powder 2
tablespoon cacao 2
tablespoon almond butter 2
tablespoons maple syrup A couple of drops of peppermint essential oil
1 cup of nuts of your choice (I used
almonds and walnuts) 2
tablespoons of shredded coconut 1
tablespoon of coconut oil 2
tablespoons of maple syrup 2
tablespoons of cocoa or
cacao powder 5 - 6 dried cherries and some water to soak them — optional
Add melted chocolate and coconut butter mixture, chickpeas,
almonds,
cacao powder,
cacao nibs and 6
tablespoons of
almond milk in a high - speed blender.
ingredients: for the crust: 140 grams (1 cup) whole
almonds 8 - 10 dates, depending on how juicy they are 2
tablespoons cacao or cocoa
powder pinch sea salt
100g
almonds 100g ground
almonds 375g pitted dates 7
tablespoons cacao powder (I use Bioglan — which you can find here) 70g dried mixed berries 70g walnuts 2
tablespoons coconut oil (I use Lucy Bee coconut oil — you can find that here) Pinch sea salt
Print Blueberry cake Ingredients Crust 60 g
almonds 60 g cashews roasted 70 g dates previously soaked for minimum 1 hour 1
tablespoon coconut oil 2
tablespoons cacao powder Blueberry filling 200 g cashews previously soaked for minimum 4 hours 100 g blueberries fresh 3 -LSB-...]
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened
almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2
tablespoons raw
cacao powder 2
tablespoons peanut butter, plus extra for serving pinch of sea salt fresh berries, for serving
Ingredients pudding 1 medium avocado 2
tablespoons cacao powder pinch of cinnamon 1/2 teaspoon vanilla 1/2 cup plain
almond milk 2
tablespoons maple syrup
Garnish: 1
tablespoon unsulphured, unsweetened, dried coconut shreds 1
tablespoon chopped nuts (
almonds, walnuts, hazelnuts, etc.)
Cacao powder
200 g dark chocolate (70 %
cacao), preferably fairtrade 3
tablespoons cashew butter, at room temperature 3
tablespoons orange jam (with no added sugar), at room temperature 1 organic orange, washed half a teaspoon dried ginger
powder (and some more to roll the truffles) 100 - 110 g
almond meal cocoa
powder (with no added sugar), just enough to taste
powdered sugar (from brown sugar), just enough to taste
1 1/2 cups (215g) raw
almonds 1/3 cup (25g)
cacao powder Pinch of fine sea salt 8 - 10 (150g) medjool dates, pitted 1/4 cup (55g) raw tahini 3 - 4
tablespoons (42 - 56g) raw vanilla
almond milk (ooooldie!)
2
tablespoons (24g) unrefined coconut oil 3 - 4
tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g) creamy cashew butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine
almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2
tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking
powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 %
cacao, roughly chopped Sea salt flakes, optional
Print Noisette cheesecake Ingredients Crust 100 g
almonds roasted 50 g hazelnuts roasted 90 g dates previously soaked in water for minimum 1 hour 2
tablespoons coconut oil 1
tablespoon cacao powder raw Light filling 200 g cashews previously soaked in water for minimum -LSB-...]
Print Chickpea and chocolate cupcakes Ingredients Crust 60 g
almonds roasted 2
tablespoons cacao powder 8 - 9 pieces dates previously soaked minimum 1 hour 2
tablespoons coconut oil Filling 200 g chickpeas cooked and peeled 120 g coconut cream the thickened coconut cream from a can -LSB-...]
100g oat flour 75g rice flour 25g ground
almonds 4
tablespoons cocoa or
cacao powder 50g coconut sugar 1 teaspoon baking
powder 1/2 teaspoon bicarbonate of soda 200 ml
almond milk 2
tablespoons rapeseed or melted coconut oil 2
tablespoons maple syrup 1 teaspoon vanilla extract
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened
almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2
tablespoons roasted
cacao nibs
Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups)
almond milk 100g (about 1 cup) blueberries, fresh or frozen 2
tablespoons pure, unsweetened
cacao powder 3
tablespoons potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla
powder (ground vanilla) 1
tablespoon brown rice syrup fresh figs or berries, to serve toasted
almonds, to serve
Print Bounty cupcakes Ingredients Crust 100 g
almonds roasted 2
tablespoons cacao powder 2 - 3
tablespoons coconut oil 80 g dates previously soaked for min 1 hour 1
tablespoon agave for extra sweetness Coconut filling 200 g coconut cream the thickened coconut cream from a -LSB-...]
Print Chocolate and peanut butter cupcakes Ingredients Crust 50 g
almonds 50 g walnuts 100 g coconut butter 3
tablespoons cacao powder 3
tablespoons date syrup 1
tablespoon rolled oats Peanut butter and chocolate filling 100 g cashews previously soaked for minimum 4 hours 90 -LSB-...]
1 heaping
Tablespoon of raw
cacao powder 1 cup frozen raspberries 1 1/4 cup
almond milk 1/2 a frozen banana A big handful of spinach 1 1/2
Tablespoon agave nectar *
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-...]
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 Chocolate cheesecake Ingredients Crust 60 g walnuts 40 g
almonds roasted 30 g hazelnuts roasted 80 g dates previously soaked for minimum 1 hour 2
tablespoons cacao powder 1
tablespoon coconut oil Chocolate filling 200 g cashews previously soaked for minimum 4 hours 100 -LSB-...]
Print Chickpea and chocolate fudge - like dessert Ingredients 200 g chickpeas cooked and peeled 100 g dates previously soaked for minimum 1 hour 40 g coconut butter 30 g dark chocolate 40 g
almonds roasted and ground 3
tablespoons cacao powder 2
tablespoons cacao nibs 10 - 11 -LSB-...]
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 Carob and chocolate oatmeal dessert Ingredients Base mixture 120 g rolled oats 3 dl
almond milk or any other alternative 1
tablespoon chia seeds 3 bananas 1
tablespoon peanut butter Carob layer 1/2 of base mixture 3
tablespoons carob ground 1
tablespoon cacao powder -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-...]
Add all the other ingredients: peanut butter,
cacao powder, coconut oil, 4
tablespoons of
almond milk and lemon juice (optional).
-- 1 cup walnut — 1 cup
almond — 18 - 20 pieces dates, pitted — zest of 1 orange and juice of 1/2 orange — 2 - 3 drops Lecker's orange oil (optional)-- 2
tablespoons cacao nibs — 2
tablespoons hemp protein
powder — pinch of salt
Add a cup of strawberries for a sweet spring - like strawberry
almond milk or toss in a
tablespoon (or two) of
cacao powder for a chocolate
almond milk.
Ingredients 1 cup raw cashews 1 cup raw
almonds 1/2 cup organic shredded / flaked coconut 1/4 cup raw
cacao powder pinch of salt I use pink Himalayan 10 medjool dates dried 2
tablespoons filtered water 1/3 cup organic fruit - sweetened dried cranberries 1/3 cup raw pepitas