1 - 2
tablespoons cocoa nibs chopped walnuts and cashews shredded coconut 1 batch coconut whipped cream
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)
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)
* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3 eggs, separated and at room temperature * 3 Tablespoons sugar, separated * 1
Tablespoon cocoa nibs * whipped cream (optional)
Not exact matches
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2
tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2
tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered
cocoa nibs, for garnish
1/3 cup of sugar 1/2 cup of butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3
tablespoons of powdered Peanut Butter 1
tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3
tablespoons of organic
cocoa nibs (you can use chocolate chips)
9
tablespoons of ground flax seed meal 1/4 cup of brown sugar 1/4 cup of agave nectar or maple syrup 1 egg 1
tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2
tablespoons of organic
cocoa nibs
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
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup
cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1
tablespoon honey or maple syrup 2
tablespoons brown rice syrup 6
tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional
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
Raw Vegan Stracciatella Ice Cream Recipe Preparation time: 5 minutes Freeze: 3 hours or overnight Ingredients for 2 people: 4 — 8 ripe bananas (depends on how much ice - cream you can eat) 1 - 2 teaspoons of vanilla 1 - 2 teaspoons of cinnamon 2 - 4
tablespoons of
cocoa nibs Methods / steps — 1.