Ingredients (serves 1) • 250 ml soy milk • 1
tbsp raw cocoa powder • 1/2 a ripe banana Method Blend milk, cocoa powder and banana.
Not exact matches
I have to share this with you too I've been making something similar to this all summer with 1 C milk, 1
TBSP cocoa powder, 1
TBSP raw honey, 1/2 tsp vanilla, and a large handful of ice.
Chocolate fudge sauce (1
TBSP cocoa powder or
raw cacao
powder + 1
TBSP maple syrup + 1/2 -1
TBSP water, as needed.
1 cup pitted Medjool dates (pitted) 1/2 cup unsalted sunflower seeds 1/2 cup walnuts 3
Tbsp raw cacao powder (or 4 Tbsp cocoa powder) 1/2 tbsp pure vanilla ext
Tbsp raw cacao
powder (or 4
Tbsp cocoa powder) 1/2 tbsp pure vanilla ext
Tbsp cocoa powder) 1/2
tbsp pure vanilla ext
tbsp pure vanilla extract
In a small bowl, mix the instant coffee with the
cocoa powder and 2
tbsp of organic (or
raw) granulated sugar and set it aside.
2
Tbsp (30 ml) coconut sugar (use with
cocoa powder), or replace with more stevia (with the
raw cacao option)
1/2 cup
raw almonds 2
TBSP coconut flour, sifted 2
TBSP cocoa powder, sifted 1/4 cup xylitol or coconut sugar 1 tsp.
100 g CHOC Chick
Raw Cacao Butter 6
tbsp CHOC Chick
Raw Cacao
Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken into small pieces 1 - 2
cocoa beans bashed up into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger chopped as fine or chunky as you like (optional)
Pin It Ingredients: For 18 cm cake For the cake sponge: 1 egg 200 g liquid honey 180 g coconut oil, room temperature 200 g flour 1 tsp baking soda 1
tbsp unsweetened,
raw cocoa powder small pinch of salt... Continue Reading →
100g rice flour 50g tapioca flour 35g cornflour 150g organic
raw sugar or coconut sugar 50g dutch process
cocoa powder 1/4 tsp salt 1 1/2 tsp baking
powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1
Tbsp water icing sugar or cornflour for dusting (optional)
For crust: 2 cups (320 g) pitted dried dates 1/2 cup (75 g) whole
raw almonds 1/4 cup (15 g)
cocoa powder 1
tbsp (15 mL) virgin coconut oil, melted if solid
Base: 1 cup dates 1 cup roasted hazelnuts 1/2 cup soaked
raw buckwheat groats 2
tbsp coconut oil, melted pinch of Himalayan salt 2
tbsp cocoa powder 1/2 tsp vanilla
powder 1 tsp Maca
powder (optional)
The Filling 2 cups
raw cashews, soaked 4 - 6 hours and rinsed 1/4 cup + 2
Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp
Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1
tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp
tbsp agave nectar) 1/2 cup
raw cocoa powder 1/2 cup water 1/2 tsp salt
1/3 cup almond meal 1
tbsp buckwheat flour 1/2 tsp baking
powder 2
tbsp cocoa powder or
raw cocoa 2 - 3 tsp brown sugar 1/4 tsp vanilla paste or
powder Tiny pinch salt 2 tsp milk (use non-dairy milk for vegan option) 1 tsp coconut oil, melted 1 tsp full - fat youghurt or aquafaba (for vegan option)
Vegan chocolate hazelnut croissants Ingredients 150g
raw hazelnuts 2
Tbsp maple syrup 3 tsp
cocoa powder 2 sheets More...
1 cup
raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2
tbsp chia seeds 6 small dates 1/4 cup
cocoa paste (or
cocoa butter) 2
tbsp cocoa (or 4 if using
cocoa butter) 1/3 — 1/2 cup agave syrup vanilla
powder, pinch of salt 1
tbsp fresh lemon juice
1 cup cashew nuts,
raw and soaked in water for at least 3 hours 2/3 cup water 4
tbsp agave nectar 1 tsp espresso
powder 1 tsp lemon juice 1/2 tsp vanilla
powder 1/3 cup
cocoa butter, melted pinch of salt 4
tbsp cocoa powder
Note: soak for a few hours in warm water, or cover with boiling water and soak 15 - 20 minutes if you don't care for the recipe to remain
raw) 3/4 cup
cocoa powder 1/4 cup maple syrup 1
TBSP lemon juice pinch of salt 1
TBSP vanilla extract ⅛ tsp... Read More»
1/4 cup or a bit more for thicker pudding) in that (I use potato starch) and I add
raw sugar (1 - 2
Tbsp) and 3
Tbsp of
cocoa powder if you want chocolate.
can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained 2 flax eggs 3
Tbsp coconut oil, melted 3/4 cup
cocoa powder 1.5 tsp baking
powder 1/2 tsp salt 1 tsp pure vanilla extract heaping 1/2 cup
raw sugar, finely ground in a food processor (or sub granulated) scant 1/4 tsp peppermint extract * 1/4 cup semisweet chocolate chips (non-dairy, gluten free) 2
Tbsp finely crushed candy cane
1/3 cup
raw cacao butter 1 - 2
tbsp organic honey (or maple syrup) 3
tbsp raw cacao
powder (or unsweetened
cocoa powder)
2 ripe avocados 30 - 40 drops pure liquid stevia OR 1
Tbsp Stevita spoonable stevia 1 tsp pure vanilla extract 3/4 cup organic unsweetened
cocoa powder or
raw carob
powder 3/4 cup unsweetened almond or rice milk (additional to thin out to your preference) 1/3 cup organic full - fat coconut milk 1
Tbsp brandy or rum (optional) 1/4 tsp cinnamon (optional)
Whisk in 2
TBSP unsweetened
cocoa powder or
raw cacao
powder and 1 packet calorie - free sweetener.
3 cups dried, unsweetened coconut flakes 2
tbsp chia seeds 1 cup
cocoa powder (I used
raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1
tbsp vanilla extract