Sentences with phrase «unsweetened coconut and chocolate»

I added some unsweetened coconut and chocolate chips to mine because I had them on hand.

Not exact matches

Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.

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.

Most of the flavor comes from the antioxidant - heavy dark chocolate and mineral - rich shredded coconut (use the unsweetened kind to keep the sugar count low).

Next, I topped the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, of course, chocolate chips.

The recipe is full of energizing, nutritious ingredients, including vanilla protein powder, pecans, ground almonds, coconut sugar, lucuma powder, unsweetened almond milk, maple extract, maple syrup and dark chocolate (make sure you get high quality).

Iv» e been doing the 21 day sugar detox so I have been doing a smoothie with yogurt, almond butter, coconut butter, unsweetened chocolate, milk and one banana and it's been keeping me full till lunch.

I used 2 ounces of unsweetened baking chocolate instead of 3 ounces and used an ounce (or 3 tablespoons) of coconut milk in it's place to give it a milk chocolaty taste!

This time round, I wanted to use up some of the dried persimmons I had left in the freezer and so I combined them with granola, walnuts, dark chocolate chips, and unsweetened coconut flakes.

I used maple syrup (as I ran out of honey), used Grapeseed oil instead of coconut oil, didn't have any plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavouChocolate Almond Breeze and I figure, it was just adding to the chocolate flavouchocolate flavour anyway.

The Well Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2 Tbs coconut oil, 1 cup honey, some vanilla and a dash of sea salt...

I also added a little bit of unsweetened coconut flakes, because I can't get enough, and some dark chocolate chips, because I know that I won't eat an energy bar without chocolate.

It also contains organic: unsweetened coconut, pumpkin seeds, sunflower seeds, coconut syrup, dark chocolate, sesame seeds, pecans, cashews, maple syrup and vanilla.

This Samoa cookie shake bursts with flavor thanks to full - fat coconut milk, almond milk, dairy - free protein powder, unsweetened coconut flakes, caramel sauce, toasted coconut flakes, and some chocolate chips.

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

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

Try placing madeleines on a cooling rack over a jelly pan, and drizzle ganache or melted chocolate over them, then sprinkle finely grated sweetened or unsweetened coconut on top and let harden.

I melted a quarter cup of unsweetened carob chocolate chips with some coconut oil, threw in lots of orange rind and some of its juice... People went ballistic.

Thanks to full - fat coconut milk, chocolate protein powder, unsweetened caramel flakes and caramel sauce, this frozen, creamy concoction can easily compete with its packaged Girl Scout cookie cousin, the Samoa cookie.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Instead of using chocolate chips, I added 1/8 cup of ground oatmeal, and 1/8 cup of ground unsweetened shredded coconut.

Toppings: Granola, chia seeds, unsweetened coconut, additional mini dark chocolate chips and fresh cherries

I used half AP flour, half WW pastry flour (I like chewier cookies and thought the AP might help in that respect), brown sugar, halved the oats and subbed in unsweetened organic coconut for the rest, doubled the salt, and used Trader Joe's bittersweet chocolate.

I substituted unsweetened vegan chocolate chips and added extra coconut sugar.

coconut oil, for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, divided

davinci syrup is in liquid form, so you can try increasing the coconut milk (or melted butter if you need higher ratio) and adding a little more unsweetened chocolate powder & Truvia for the flavor intensity.

2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips

You can roll them in different sugars (white, brown, or powdered), unsweetened cocoa powder, dried sweetened or unsweetened coconut, grated chocolate, and / or finely chopped nuts.

I used brown rice, unsweetened chocolate almond milk (didn't have coconut milk), vanilla / cinnamon and bit of maple syrup as sweetener.

I may experiment with additions in the future (nuts, cranberries, coconut, etc.) I used Ghirardelli mini semi-sweet chocolate morsels and Trader Joe's Unsweetened Cocoa Powder.

Chocolate Hazelnut Granola Recipe 3 cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin coconut oil 3 tablespoons creamy almond butter 1/3 cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1 cup coarsely chopped hazelnuts (toasted and skinned)

We ordered shredded coconut, coconut chips, raw coconut, toasted coconut, sweetened and unsweetened coconut — we even tried blending coconut oil into the chocolate.

Ingredients 6 - 7 tablespoons puffed millet unsweetened and unflavoured oat milk, to taste a handful of unsweetened, dried banana chips a tablespoon dried coconut flakes a tablespoon fairtrade dark chocolate bits or chips a few pinches of vanilla powder Makes 1 serving.

Chocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yoChocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yochocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yochocolate chips and coconut butter in a small pan on low heat on your stove.

1 1/2 cups dried fruit, nuts, seeds, unsweetened shredded coconut or coconut flakes, and / or chocolate chips, chopped if large

Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions

The next morning, assemble the parfait by putting in the chocolate overnight oats cold, puffed millet, sugar free raspberry jelly, the cold coconut chia jam, unsweetened coconut shreds, and the broken up chocolate brownie quest bar.

1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)

Unsweetened cocoa powder and coconut flour create a rich and luxurious base for a topping of white chocolate icing.

12 oz (3/4 cup) full fat coconut milk 14 oz dark baking chocolate bars, unsweetened and chopped 1 tsp.

If you're cutting back on sugar, you can swap out the white chocolate and coconut topping for unsweetened whipped cream and fresh strawberries.

I recently discovered unsweetened chocolate chips, from which I make paleo chocolate chip cookies with almond meal and coconut flour.

CHOCOLATE Frosting: 6 TBS unsweetened cocoa powder 1/4 cup butter or coconut oil 1/4 cup Swerve (or erythritol and 1 tsp stevia glycerite) 1/4 cup vanilla almond milk 1/2 tsp vanilla extract

Add some nuts, unsweetened coconut and dairy - free chocolate chips, and you have yourself a «nice» and healthy sundae of sorts!

They are still quick and easy to make, but use cleaner, simple ingredients like raw nuts, natural peanut butter, maple syrup, unsweetened coconut, dark chocolate and brown rice krispies.

Blanched Almond Flour Organic Sprouted Whole Grain Brown Rice Flour Coconut Flour Tapioca Flour Arrowroot Aluminum free baking soda Aluminum free baking powder Pure vanilla extract, or make your own Pure vanilla powder Organic, 70 % dark chocolate and chocolate chips Organic cocoa powder Unsweetened shredded Coconut Flour Tapioca Flour Arrowroot Aluminum free baking soda Aluminum free baking powder Pure vanilla extract, or make your own Pure vanilla powder Organic, 70 % dark chocolate and chocolate chips Organic cocoa powder Unsweetened shredded coconutcoconut

1 cup all purpose flour 1/4 cup buckwheat flour 1teaspoon baking soda 1/2 teaspoon salt 4 ounces butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg, room temperature 2 teaspoons vanilla bean paste 1 cup pecans, toasted and coarsely chopped / cooled 1 1/2 cups unsweetened flaked coconut, toasted / cooled 4 ounces dark chocolate, coarsely chopped Flaky sea salt, for topping (optional)

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

But if you're like me and you take your chocolate on the bitter side, the darker the better — although I do not recommend anything over 70 % because super bitter chocolate + unsweetened coconut = yuck.

So, I took several deep breaths, threw a couple avocados in my food processor with some unsweetened cocoa, melted dark chocolate, honey, coconut milk, vanilla and chia seeds, and hoped for the best...