Sentences with phrase «tablespoons raw cacao»

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 cup medjool dates, pitted 1/2 cup organic raw hemp seeds 1/3 cup mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3 tablespoons raw cacao powder 1 teaspoon vanilla bean powder 1 teaspoon lucuma powder 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)

1 1/2 cups rolled oats 1 1/2 cups quick oats 3/4 cup flax meal 3/4 cup unsweetened shredded coconut 9 tablespoons hemp protein powder 9 tablespoons raw cacao powder 6 tablespoons hemp seeds 6 tablespoons chia seeds 6 medjool dates, pitted and chopped small 1/4 cup plus 2 tablespoons brown rice syrup 1/4 cup plus 2 tablespoons raw honey 3 tablespoons coconut oil 1/4 cup plus 2 tablespoons cashew butter 3 teaspoons vanilla extract

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes of ground cinnamon 2 tablespoons raw cacao powder 1 tablespoon vanilla protein powder 1/2 teaspoon maca powder 1 teaspoon pure maple syrup

1 Cup Coconut Butter 1/2 Cup Pastured Butter 1/4 Teaspoon Liquid Stevia (I will be trying other sweeteners as well and updating this recipe as I go) 5 Tablespoons Raw Cacao 1 Teaspoon Vanilla Extract

1 1/2 tablespoons raw cacao powder (regular unsweetened cocoa powder is fine too if you don't care whether they're 100 percent raw)

Brownie base 400g hazelnuts blitzed into a flour 100g raw hazelnuts to pulse in at the end 300g pitted soft medjool dates 5 tablespoons raw cacao powder 1 tablespoon maple syrup 1/4 teaspoon salt

the mix - ins 2 tablespoons raw cacao powder 2 teaspoons coconut sugar 1/4 teaspoon stevia powder (optional) 1 tablespoon good tasting vanilla protein powder (optional) 1/4 teaspoon vanilla extract (omit if using vanilla protein powder)

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 non-dairy milk, or water 2 tablespoons chia seeds 2 tablespoons raw cacao powder (or cocoa powder) 4 Medjool dates, pitted 1/4 teaspoon vanilla extract (optional)

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

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

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)

For a sweeter pudding use 2 tablespoons raw cacao powder and 3 tablespoons pure maple syrup.

Fillings dried mango freeze dried sour cherries pistachios and 2 - 3 tablespoons raw cacao powder (The possibilities here are endless)

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

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.

In a small bowl, swirl together maple syrup, 1/2 tablespoon raw cacao, and coconut oil.

1/2 cup rolled oats (quick or steel cut work too) 1 teaspoon chia seeds 1 tablespoon raw cacao powder 1/4 cup plain hemp milk 1/4 cup Congo Pear by Bai

Print Chocolate - hazelnut cheesecake Ingredients Crust 60 g roasted hazelnuts 60 g cashews 1 tablespoon raw cacao powder 1 tablespoon date syrup 2 - 3 tablespoons coconut oil Hazelnut filling 200 g cashews previously soaked for minimum 4 hours 100 g coconut cream the thickened coconut cream from -LSB-...]

1 heaped cup mixed red berries (I did fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (almond, coconut, hemp etc)

INGREDIENTS 4 cups gluten - free rolled oats 1 cup raw sliced almonds 1/2 cup coconut sugar 1 tablespoon raw cacao powder 1 teaspoon ground flaxseed 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1 tablespoon cacao nibs 1/3 cup coconut oil 1/3 cup Philosophie cacao bee honey or Philosophie green bee honey 4 teaspoons pure vanilla extract Serve with: additional cacao nibs, strawberries + coconut yogurt

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

BITES: 1 1/2 cups raw pecans 1/3 cup raw cashews 1/4 cup raw cacao powder 1 tablespoon mesquite powder 1 tablespoon maca powder 1/2 teaspoon vanilla powder 1/2 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1 cup pitted Medjool dates (they should be soft) 1 tablespoon coconut butter 1 tablespoon non-dairy milk (I used coconut) CACAO GLAZE: 1 1/2 tablespoons virgin coconut oil 1 tablespoon raw cacao powder 1/2 teaspoon maple syrup SPRINKLES -LRB-!!!)

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.

Not exact matches

I replaced the raw cacao with cocoa powder, using about 6 tablespoons, and used a little less flour to compensate.

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)

hi ella, i tried your raw raisin and ginger nut bars i added one tablespoon of cacao powder and use ice cream scoop and freeze them oh my god that was insanely delicious.i like to bite it straight from the freezer, but i love your raw brownie too.

Raw Chocolate Candy 1 cup cacao butter, shaved (that's what you see in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syRaw Chocolate Candy 1 cup cacao butter, shaved (that's what you see in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syraw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syraw agave syrup

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

1/2 a banana, 1 cup of liquid or milk, 1 tablespoon of raw cacao powder, a teaspoon of cinnamon, and a tablespoon of nut butter.

Combine the melted chocolate with the mashed avocado, and add one and a half tablespoons of the raw cacao powder, stevia, and vanilla, mixing together until smooth.

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

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

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-...]

2 tablespoons coconut oil 2 tablespoons cacao powder 2 tablespoons agave nectar or raw honey or maple syrup or drop of Stevia

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 Good Karma Protein FlaxMilk 1/2 of a medium sized zucchini, trimmed and sliced into spears or coins 1 tablespoon of raw cacao powder 1 tablespoon of your preferred nut butter 1/2 scoop of protein powder 1 cup of shaved ice

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

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

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Add 1 1/2 tablespoons of raw cacao to the blender and puree.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridRaw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridraw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridraw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

1 container of vegan ricotta (I prefer Kite Hill) 1 tablespoon of raw cacao powder 2 tablespoons of maples syrup 1/2 teaspoon of vanilla Depending on how dry or moist your ricotta is — I added a few tablespoons of nut - based milk to achieve the consistency I was looking for.

MEXICAN HOT CHOCOLATE: Stir in 1 heaping tablespoon of raw cacao powder, 1/2 teaspoon ground cinnamon, and 1 tablespoon of maple syrup.

1/2 cup vanilla almond butter, recipe follows 2 tablespoons refined coconut oil, melted 6 tablespoons Grade B maple syrup, room temperature 1/4 cup almondmilk, room temperature 1 1/4 cups oat flour, divided 1/2 teaspoon fine sea salt 1/2 teaspoon baking soda 1 cup rolled oats 2 tablespoons cacao nibs 1/4 cup chopped dark chocolate 1/4 cup raw almonds, coarsely chopped

chocolate shell 3/4 cup raw cacao butter 3/4 cup raw cacao powder 1/4 cup plus 2 tablespoons pure maple syrup

Ingredients 80g raw cashews 50g pumpkin seeds 50g sunflower seeds 2 tablespoons golden linseeds 150g dates, pitted and soaked to soften 1 tablespoon Vita Coco coconut oil, melted 1 tablespoon Bioglan Supergreens Powder 1 tablespoon Bioglan Raw Cacao Powder 1 teaspoon Bioglan Spirulina Powraw cashews 50g pumpkin seeds 50g sunflower seeds 2 tablespoons golden linseeds 150g dates, pitted and soaked to soften 1 tablespoon Vita Coco coconut oil, melted 1 tablespoon Bioglan Supergreens Powder 1 tablespoon Bioglan Raw Cacao Powder 1 teaspoon Bioglan Spirulina PowRaw Cacao Powder 1 teaspoon Bioglan Spirulina Powder