Sentences with phrase «use chocolate coconut»

, and use chocolate coconut milk ice cream as your base.

I would like to know if I can use chocolate coconut spread to make this cookies?

I was also thinking of being adventurous and using chocolate coconut water (or chocolate almond milk)...

The first recipe uses the chocolate coconut milk and is super easy with just three ingredients.

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

I know that's the staple when making chocolate but since you mostly use coconut oil is it because it's healthier?

i used almonds and coconut flakes instead of pecans and goji berries and it tastes amazing definitely prefer this chocolate over store - bought ones!

Instead of the chocolate I used dates and coconut flakes.

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Seriously though, I use this to mix with coconut oil and cacao powder for a low - sugar AWESOME quick fix for chocolate cravings.

So I ended up using a coconut milk chocolate frosting recipe I found instead of your frosting recipe.

Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.

I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut butter (use homemade to avoid additives), coconut oil, cacao powder, coconut milk, vanilla bean paste, and more.

Just made these, along with a simplified version of your orange chocolate coconut clusters (just used chocolate and coconut), for a family sweets exchange.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sChocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprCoconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the schocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the schocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil is optional if you're willing to put in just a little more effort to do the spreading.

Melt the chocolate chips and coconut oil (if using) in the microwave for about 3 minutes at 50 % power, stirring after each minute (see note).

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

Conscious chocolate does have a lower melting point than other chocolate due to the coconut butter and because we do not use any emulsifiers.

I have been using coconut oil as a moisturizer for quite a while, so decided to make some of your chocolate mint body butter this morning.

I'll use my tried and true coconut macaroon recipe, fill it in a tart shell, bake it then add my other favorite chocolate pie recipe to it!

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).

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Paleo Chocolate Blackberry Tartlets Made using blackberry powder, these tartlets are suitable for any fancy gathering with a cashew and date chocolate crust, a chocolate layer with coconut cream, chocolate chunks, vanilla, and ample syrup, and a creamy blackberry maple - sweetenedChocolate Blackberry Tartlets Made using blackberry powder, these tartlets are suitable for any fancy gathering with a cashew and date chocolate crust, a chocolate layer with coconut cream, chocolate chunks, vanilla, and ample syrup, and a creamy blackberry maple - sweetenedchocolate crust, a chocolate layer with coconut cream, chocolate chunks, vanilla, and ample syrup, and a creamy blackberry maple - sweetenedchocolate layer with coconut cream, chocolate chunks, vanilla, and ample syrup, and a creamy blackberry maple - sweetenedchocolate chunks, vanilla, and ample syrup, and a creamy blackberry maple - sweetened topping.

Filed Under: Archives, Candy, Chocolate, Cinnamon, Cookies, Easter, Hoiday, Ingredient, Recipes Tagged With: best chocolate m & m cookies, coconut recipe, easy easter dessert idea, homemade brownie cookie, recipes using coconut m & m's, soft and chewy chocolate m & m cookies, thick and chewy browniChocolate, Cinnamon, Cookies, Easter, Hoiday, Ingredient, Recipes Tagged With: best chocolate m & m cookies, coconut recipe, easy easter dessert idea, homemade brownie cookie, recipes using coconut m & m's, soft and chewy chocolate m & m cookies, thick and chewy brownichocolate m & m cookies, coconut recipe, easy easter dessert idea, homemade brownie cookie, recipes using coconut m & m's, soft and chewy chocolate m & m cookies, thick and chewy brownichocolate m & m cookies, thick and chewy brownie cookies

I have always just used the recipe off the back of the box of German chocolate, which is what my mother always used, and it is good, but I can't say it's «great» (it's hard for me to call this cake great anyway, since I do not like coconut and am mildly allergic to pecans.)

I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!

Then melt semi sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.

Coconut butter is and in particular, Native's coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut Coconut butter is and in particular, Native's coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut coconut butter.

Stir in your coconut, chocolate chips and any other mix - ins you are using.

-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional

Then try this delicious version that's made gluten - free my using almond and coconut flour for the chocolate cookie crust.

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If you want them to have a bit more of the German Chocolate Cake Icing texture, use shredded coconut instead but they're delicious either way.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

Second, I use coconut oil, which adds a subtle sweetness that pairs nicely with the caramelly brown sugar and the dark chocolate chips.

I made this using Juice Plus + Complete Dutch Chocolate Powder, Coconut cream (reconstituted with water to make coconut milk), and dash a cinnamon and a dash of cayenne Coconut cream (reconstituted with water to make coconut milk), and dash a cinnamon and a dash of cayenne coconut milk), and dash a cinnamon and a dash of cayenne pepper.

Now I normally use coconut oil in my recipes, but I swapped it for this chocolate olive oil.

I topped them with an easy chocolate ganache, and, instead of a sugary icing, used pure coconut butter to make my spider web design.

The «little black dress» of cakes, it can be accessorized lots of ways, and she had four toppings she used for it at various times: caramel icing, chocolate icing, broiled coconut or streusel.

This Grain - free Chocolate Chip Banana Bread uses coconut flour as the flour and a very small amount of agave as the sweeter.

Posie also recommends adding chopped toasted nuts, chocolate chips, or even coconut if not using millet.

* I used Enjoy Life Brand Dark Chocolate Morsels and Semi-Sweet Chunks ** I used Coconut Bliss vanilla ice cream *** The middle will be very soft and fudgy while still warm

Much better than other chocolate cake recipes I've tried that use dates and coconut flour.

I used coconut oil instead of butter and added vanilla extract and chocolate chips to the recipe.

We used expeller - pressed coconut oil that doesn't have a coconut flavor, so the chocolate chips really make the cookies.

Using two forks, roll each coconut ball in the chocolate until completely covered.