You could
use dark chocolate pieces, regular chocolate chips or just skip them altogether.
Not exact matches
1/2 cup of Justin's
Dark Chocolate Peanut Butter Cups cut into small
pieces (you can
use the mini's or regular sized)
I chopped a
dark chocolate bar up to toss in but feel free to
use what you have on hand —
chocolate chips, m & m's, reese's
pieces — whatever sets your heart aflutter.
I
used crunchy PB and a little Nutella with a super
dark chocolate bar that I broke into
pieces.
Stirred in 40g chopped
dark orange
chocolate (I
used Lindt Orange Intense which also contains
pieces of orange and almonds), 1 tsp vanilla extract and 15g very finely chopped mixed peel.
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk chocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of ca
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk
chocolate pieces — I used a mix of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of ca
chocolate pieces — I
used a mix of
dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I
used 1 box of candy canes
Since we're talking about Ben and Jerry's I thought I'd share that I've been
using this recipe http://www.health-bent.com/treats/easiest-paleo-ice-cream and adding
pieces of
dark chocolate and walnuts, and I can't tell that it's not Chunky Monkey.
I
use lots of cocoa powder, and
pieces of chopped
dark chocolate for added flavor and moisture.
I like to
use a good quality
dark chocolate, one that has a lovely shiny finish (a sign that the
chocolate was cooked at the right temperature for the right amount of time) and wonderful «snap» when you break it into
pieces.
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I
used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I
used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I
used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar, packed (I
used Wholesome Sweeteners organic, fair - trade
dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar) * 1 bar / 3 ounces
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint, chopped into 1/2 inch
pieces (I
used Theo Peppermint Stick
Dark Chocol
Dark ChocolateChocolate)
I
used tapioca flour instead of arrowroot and
used dark chocolate (92 %)
chocolate pieces.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I
used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch
pieces * 1⁄2 packed cup
dark brown sugar * 1⁄2 cup sucanat or white sugar (I
used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet
chocolate, roughly chopped into 1⁄2 - inch
pieces (I chopped my
chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
1 cup
dark chocolate chips (I
use 70 %
dark or more — for vegan cookies
use vegan
chocolate pieces) 1/2 cup unsweetened coconut flakes 1/2 cup raisins
Here's how to make this snack: 2 T
dark chocolate pieces (I'm
using Enjoy Life) 2 T pumpkin seeds 1/4 cup blueberries 1/4 cup raspberries I've gotten great suggestions from my Instagram followers about what else to add, like coconut flakes, walnuts and a little cinnamon.
I
used Whole Foods 365 brand 70 %
dark chocolate pieces in place of
dark chocolate chips, but they're almost exactly the same.
1 egg 1/2 cup applesauce (unsweetened) 1 tsp baking powder 1/2 tsp sea salt 1 tsp vanilla extract 1 T olive oil 1/3 cup + 2 T coconut milk 1/2 cup + 1 T flaxseed meal 1/4 cup gluten - free flour blend * (I
used the Protein Boost blend from this post) 3 T
dark chocolate pieces 3 T raisins
For 100 % raw, leave out the
dark chocolate pieces or
use raw
chocolate (chop up a raw bar) or add more cacao nibs.