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
Not exact matches
1
tablespoon chia seeds, whole 1
tablespoon raw coconut butter 2
tablespoons raw
cacao powder 1 fresh medjool date, pitted
pinch of pink salt
pinch of ground cinnamon
pinch of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
1 avocado (small — medium size) 1 heaped
tablespoon raw
cacao powder (I got mine from the Raw Chocolate Company) 1
tablespoon honey or other natural sweetener of your choice 1/4 teaspoon vanilla extract
pinch of sea salt
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
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
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
Ingredients 1
tablespoon homemade Nutella 1 cup light coconut milk 1/2 cup strong coffee (or one shot of espresso)
pinch of cayenne
pinch of
cacao powder
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
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.
Ganache 1/3 cup
cacao powder 2
tablespoons refined coconut oil, melted 2
tablespoons Grade B maple syrup
Pinch of fine sea salt
3/4 cup organic pecans or walnuts 2 - 3
tablespoons organic nut butter of choice (we like cashew butter) 1
tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic
cacao powder (or carob
powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon
pinch of salt 1/3 cup organic shredded coconut (optional)
Ingredients 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 -LSB-...]
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
215g pitted dates 110g cashews (soaked for an hour or two) 4 tbsp water 6
tablespoons cacao powder (again, Bioglan) 3
tablespoons maple syrup 2
tablespoons coconut oil (Lucy Bee)
Pinch sea salt salt
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
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
1/2 cup (110g) Califia Farms unsweetened better half 1 cup (212g) Califia Farms unsweetened almondmilk 1/3 cup (88g) pure maple syrup 2
tablespoons (12g)
cacao powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality dark chocolate, broken into large chunks
Pinch of vanilla bean
powder, optional
Pinch of fine sea salt
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!)
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1
tablespoon of cocoa
powder 2
pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2
tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of
cacao nibs 1
tablespoon of dried edible rose petals METHOD
OVERVIEW Serves: 20 Prep: 20M Difficulty: easy For the brownies: 500g medjool dates, 4 cups 220g blanched hazelnuts, 2 cups 5 - 6
tablespoons of raw
cacao powder 4
tablespoons of maple syrup
Pinch of sea salt For the frosting: 250g madjool dates, 1 1/2 cups 60g raw
cacao powder, 1/2 cup 100g coconut oil, 1/2 cup
1 small banana 1 cup plant - based milk or water 2
Tablespoons Dandy Blend instant herbal coffee 1
Tablespoon maca
powder 1
Tablespoon cocoa or
cacao powder pinch vanilla
powder (optional) Ice
Take 3 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 2
tablespoons pure maple syrup 2
tablespoons unrefined coconut oil 2
tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate
Pinch of fine sea salt
Take 4 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2
tablespoons unrefined coconut oil 2
tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate
Pinch of fine sea salt
-- 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
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
cookies 1 cup (120 g) chickpea flour 3⁄4 cup (85 g) oat flour 3⁄4 cup (108 g) coconut sugar 1⁄2 cup (40 g)
cacao powder, plus extra for dusting 1 teaspoon psyllium husk
powder 1⁄4 teaspoon baking soda
Pinch of fine salt 1⁄4 cup (60 ml) coconut oil, melted 1 teaspoon pure vanilla extract 1⁄4 cup plus 1
tablespoon almond milk
1 cup tigernut flour (see note) 1/4 cup raw
cacao powder 1/4 cup hemp hearts 1/4 cup sprouted sunflower seeds
pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla bean seeds 1/4 cup dried mulberries, soaked 4 hours 1
tablespoon virgin coconut oil
For the Brownies 500g of sweet potatoes (about 2 medium) 12 medjool dates 6
tablespoons of pure maple syrup 100g of ground almonds 2
tablespoons of melted coconut oil a
pinch of salt 100g of ground oats 6
tablespoons of raw
cacao powder For the Icing 2
tablespoons of coconut oil 2
tablespoons of almond butter 1
tablespoon of maple syrup 2
tablespoons of
cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.
Take 6 (alternate title: UGHHHHHH) 1/4 cup Califia Farms better half 1 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2
tablespoons cacao powder 1/2 teaspoon pectin 1 bar good quality dark chocolate
Pinch of fine sea salt
1/4 cup (45g) melted
cacao butter 1/3 cup (106g) pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g)
tablespoons cacao powder 1 cup (98g) rolled oats Heavy
pinch of sea salt flakes
1/4 cup chia seeds 1/4 cup shredded unsweetened coconut 1 1/4 cup plant - based milk (coconut, almond, etc.) 1 teaspoon pure vanilla extract or vanilla bean
powder Pinch sea salt Optional: 1 -2
Tablespoons chocolate power /
cacao powder, protein
powder or carob
powder.
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
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
cacao is much healthier and better) 3 - 4
tablespoons raw honey 1
pinch of sea salt
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
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1
tablespoon of cocoa
powder 2
pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1
tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2
tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of
cacao nibs 1
tablespoon of dried edible rose petals METHOD
2 bananas 2
tablespoons hulled hemp seed 1 bag of frozen blackberries (300 gr or 1 heaping cup) 2 cups pure water 1 dropper stevia (or to taste) 1/2
tablespoon raw
cacao powder 1 teaspoon camu camu
powder 2 teaspoons green
powder 1/2 teaspoon wheat grass
powder 1 teaspoon lucuma
powder 1/2 teaspoon cinnamon 1
tablespoon bee pollen 1/2 stick vanilla or 1/2 teaspoon vanilla extract
pinch Celtic or Himalayan sea salt
1/2 cup rolled oats 1 teaspoon chia seeds 3/4 cup unsweetened coconut milk 1 tbsp raw
cacao powder 1/2
tablespoon raw honey 1
tablespoon almond butter
pinch of himalayan salt optional:
cacao nibs, coconut flakes
1 ripe avocado 1/4 cup raw
cacao powder 1 - 2
tablespoons coconut or almond milk (start with less and adjust to desired consistency) 3
tablespoons maple syrup 1 teaspoon vanilla
Pinch of sea salt Optional toppings or spices: shredded coconut, fresh berries, banana slices,
cacao nibs, grated chocolate, sprinkle of cinnamon
SERVES: 2 NOTES: Reishi sources for your at - home calm down parties can be found here and here;) 1 1/2
tablespoon raw
cacao powder tiny
pinch of sea salt 1 teaspoon reishi mushroom
powder 2
tablespoons pure maple syrup 1 cup full fat coconut milk 3/4 cup filtered water Combine the
cacao, salt, reishi
powder, maple syrup, coconut milk, and water in an upright blender.
Take 1 1/2 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2
tablespoons unrefined coconut oil 2
tablespoons cacao powder 1 bar good quality dark chocolate
Pinch of fine sea salt
Take 7 (alternate title: THIS BETTER FUCKING WORK) 1/2 cup Califia Farms better half 1 cup Califia Farms unsweetened almondmilk 1/3 cup pure maple syrup 1 bar good quality dark chocolate 2
tablespoons cacao powder 1/2 teaspoon pectin
Pinch of fine sea salt
Pinch of vanilla
powder
Take 3 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 2
tablespoons pure maple syrup 2
tablespoons unrefined coconut oil 2
tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate
Pinch of fine sea salt
Take 4 1/4 cup Califia Farms better half 1/2 cup Califia Farms unsweetened almondmilk 1/4 cup pure maple syrup 2
tablespoons unrefined coconut oil 2
tablespoons cacao powder 1/4 teaspoon pectin 1 bar good quality dark chocolate
Pinch of fine sea salt