Not exact matches
I want to get the calories down for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened
almond milk, 1 scoop organic plant
based protein powder, 1
tsp pure vanilla
extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
If you use preground
almond meal (as I did, where I live I can get 100g of ground
almonds for the equivalent of 1 euro) you may want to add a
tsp or two of
almond extract for a stronger
almond flavor in the
base.
For the Chocolate
Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
Almond base 1 cup
almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1
tsp vanilla
extract 75g (3/4 cup)
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4
tsp baking powder 1/2
tsp salt 165g (1 cup) marzipan — chopped into small pieces
1 packet of protein powder (vanilla) or 1 scoop if you have a larger container 3 tbl of coconut flour, sifted 1/4
tsp of salt 2 tbl nut butter (I used
almond, creamy) 1 tbl maple syrup 1
tsp vanilla
extract 2 - 3 tbl of nut
based milk, as needed
Base 1/2 c rolled oats 1/2 c
almonds 1/2 c desiccated coconut 1
tsp vanilla
extract 1/4
tsp sea salt 1 c medjoul dates (about 7, loosely packed)
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1
tsp cinnamon 1
tsp ground vanilla bean or (2
tsp of vanilla
extract) 3/4 cup
almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1
tsp of maple syrup 1 tbsp of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
Brownie
Base: 1 1/3 cup
almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4
tsp liquid stevia
extract) 1/3 cup cocoa powder 1
tsp baking powder 1/4
tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2
tsp vanilla
extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill
almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2
tsp matcha green tea powder 1 1/2
tsp peppermint
extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter