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-...]
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.
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
1 1/4 cups organic brown rice syrup 3/4 cup organic peanut butter * 2
tablespoons organic virgin
coconut oil 6 cups brown rice cereal (gluten - free) 1/4 cup cacao nibs or dark
chocolate chips (optional)
Chocolate -
Chocolate Chip Cherry Pancakes Adapted from
Chocolate -
Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4
Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2
Tablespoons Canola
Oil 5
Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Add semi-sweet
chocolate chips and 1
tablespoon of
coconut oil to a microwave - safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the
chocolate without hitting the bottom of the bowl).
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon pure vanilla extract 2
tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet
chocolate, finely chopped
Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin
Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking
Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup
coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking
coconut cream 2
tablespoons natural peanut butter 3
tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
For the
chocolate sauce 2
tablespoons coconut oil, softened 2
tablespoons honey 3
tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt
I just made these heavenly brownies and did the following substitutions: For every ounce of
chocolate I used 3
tablespoons of cacao powder I added 4
tablespoons water and 2 extra teaspoons
coconut oil since I used cacao powder Instead of arrowroot starch or flour, I used one egg (sorry vegans!)
1/2 cup olive
oil, or
coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use
chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2
tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark
chocolate chips
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this
chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk if your tahini is very thick.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
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.
Note: If your bunch of kale seems to be extra-large, add an extra
tablespoon of
coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra
chocolate kale chips!).
To make the black layers, melt the 4
tablespoons of
coconut oil and the 4 oz dark
chocolate and combine together well.
Chocolate layer: 1/4 cup
coconut oil 2
tablespoon honey 1/4 cup cocoa powder 1/4 teaspoon vanilla extract dash of salt
Place 1 cup of the dark
chocolate chips and 1
tablespoon of the firm
coconut oil in a microwave safe bowl and microwave for 30 seconds or so.
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup
coconut oil 3
tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white
chocolate chunks or chips
Melt 4 squares of dark 72 %
chocolate over a double boiler and added 2
tablespoons coconut oil.
1 1/2 cups all - purpose gluten - free flour 1
tablespoon baking powder 1/2 cup raw cane or
coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1
tablespoon pure vanilla extract dark
chocolate chips for the eyes (optional)
Cookie Dough Truffles 1/2 cup Anthony's Blanched Almond Flour 3
tablespoons softened Anthony's
Coconut Oil 2
tablespoons maple syrup 3
tablespoons chopped dark
chocolate 1/4 cup
chocolate chips melted with 1
tablespoon Anthony's
Coconut Oil In a small bowl, combine all ingredients except the
chocolate chips melted...
Cassava Flour Brownies with Caramel Brownies: 1/2 cup
chocolate chips 2
tablespoons maple syrup 1/2 cup Anthony's
Coconut Sugar 1/3 cup Anthony's Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's Coconut Sugar 1 tablespoon maple syrup 2 tablespoons coconut cream Pinch salt 1/4 cup bu
Coconut Sugar 1/3 cup Anthony's
Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's Coconut Sugar 1 tablespoon maple syrup 2 tablespoons coconut cream Pinch salt 1/4 cup bu
Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's
Coconut Sugar 1 tablespoon maple syrup 2 tablespoons coconut cream Pinch salt 1/4 cup bu
Coconut Sugar 1
tablespoon maple syrup 2
tablespoons coconut cream Pinch salt 1/4 cup bu
coconut cream Pinch salt 1/4 cup butter...
I melted
chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1
tablespoon of
coconut oil (also all I had) and 1
tablespoon of butter for the cake.
Ingredients - 1 cup tahini - 1/2 cup
coconut sugar - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1
tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup
chocolate chips For the
chocolate drizzle - 2
tablespoons chocolate chips - 1 teaspoon
coconut oil
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup
coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon
coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2
tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened
coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini
chocolate chips
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 Bottom: — 16 Oreo cookies (or any chocolate sandwich cookie brand)-- 1 tablespoon melted butter or refined co
Chocolate Bottom: — 16 Oreo cookies (or any
chocolate sandwich cookie brand)-- 1 tablespoon melted butter or refined co
chocolate sandwich cookie brand)-- 1
tablespoon melted butter or refined
coconut oil
4 organic eggs, 3
tablespoons coconut sugar, 1
tablespoon vanilla extract, pinch salt, 3 drops DoTerra peppermint essential
oil, heaping half cup of bittersweet
chocolate chips and 1/3 cup
coconut oil.
Chocolate peanut butter truffles — Replace the
coconut oil with 2
tablespoons of peanut butter (or your favorite nut butter).
for cigars 4
tablespoons ghee or
coconut oil plus more for brushing finished cigars 4
tablespoon honey about 1/4 cup chopped dark
chocolate
1 3/4 Cups Whole Grain Farro (Spelt) Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 1/4 Cups
Coconut Palm Sugar (Or Brown Sugar) 1 Cup Organic Virgin
Coconut Oil 2 Large Eggs 4
Tablespoons Milk 1 Teaspoon Vanilla Extract 2 1/2 Cups Regular Oats 2 Cups Mini Dark
Chocolate Chips
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine
Chocolate base 6
tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark
chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine
chocolate, roughly chopped 1
tablespoon unrefined
coconut oil 1 teaspoon pure vanilla extract Small pinch of fine sea salt
Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocol
Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3
tablespoons virgin
coconut oil 3
tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet
chocolatechocolate chips
Chocolate Mocha Almond Butter 2 cups Anthony's Blanched Almond Flour 3
tablespoons Anthony's Organic
Coconut Oil 4
tablespoons Anthony's Cocoa Powder 2 teaspoons Anthony's Instant Coffee 3...
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g
coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark
chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
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 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
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
For 1/2 cup of
chocolate shell, you'll need: - 1 cup good quality
chocolate, finely chopped - 2 heaping
tablespoons of
coconut oil
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
Ingredients 16 oz strawberries 1 cup dark
chocolate chips 1
tablespoon coconut oil 5.4 oz
coconut milk (BPA - free can or homemade) 1/4 cup organic powdered sugar
Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable
oil 1 teaspoon vanilla extract 1
tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch of salt 3/4 cup white
chocolate chips 3/4 cup sweetened shredded
coconut
Quick
Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2
tablespoons ground golden flax seed 2
tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2
tablespoons coconut sugar 2
tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2
tablespoons melted
coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
1/2 cup popcorn kernals 2 - 3
tablespoons oil (
coconut or vegetable
oil work well) sea salt to taste 1 6 - oz bar of dark
chocolate 1 6 - oz bar of white
chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)
Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2
tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup organic
coconut oil at room temperature 1/4 cup packed light brown sugar 4 medium rip bananas, mashed 2
tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet
chocolate chips, finely chopped
2 packets of gelatin 8
tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons
coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark
chocolate, melted 1
tablespoon coconut oil 1/2 cup unsweetened, flaked
coconut, toasted
Meanwhile, melt the 1/3 cup
chocolate chips and 1
tablespoon of
coconut oil over low - medium heat until melted and smooth.