This recipe doesn't use too much chocolate and
uses more cocoa powder instead.
The recipe I saw did not call for peanut butter and
used more cocoa powder, but I love peanut butter and this was plenty chocolaty with just one tbsp cocoa powder.
Not exact matches
Used coconut flour and reg unsweetened org
cocoa powder (but tasted the batter as I mixed and added
more cocoa to taste.)
I couldn't find cacao to begin with so I
used cocoa powder and they tasted really nice but i just found cacao at my local health food store and made these tonight and they are amazing, so much
more rich than the ones I made with the
cocoa powder.
More creative: I also
use the yogurt - protein
powder -
cocoa powder mix as a «syrup» when I make gluten - free pancakes!
So feel free to
use either a raw cacao
powder (arguably
more nutritional perks here) or a Dutch - processed alkaline
cocoa (our favorite if it's Valrhona).
I added in 1 Tbsp of
cocoa powder with the dry ingredients to make this
more chocolatey and
used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.
I like to
use Hershey's special dark for even
more powerful chocolate punch, but any
cocoa powder should work fine.
Which is even
more surprising as I
used carob
powder in place of
cocoa powder, and no heavy cream.
You can add
more sugar but I don't suggest
using less
cocoa powder because that would call for
more flour, less liquid and
more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.
otherwise i think the cake needs a hit of
more - intense chocolate, and may do it again with a recipe that includes melted chocolate (here's the point where you say «you idiot,
use better
cocoa powder»).
Since I never say no to
more chocolate, I
used both melted dark chocolate and dark chocolate
cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half -
used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good
use!).
I omitted the
cocoa powder and just
used 1.5
more tablespoons of coconut flour and they turned out great.
I highly recommend it, but if you can't find it then at least
use a
cocoa powder labeled «premium» even if it costs a few dollars
more than the usual brands.
2 Tbsp (30 ml) coconut sugar (
use with
cocoa powder), or replace with
more stevia (with the raw cacao option)
This particular recipe
uses more coconut palm sugar because of the amount of unsweetened
cocoa powder.
In the 2nd version I added
more cocoa powder, switched to the softer oat flour, added 1 egg, and
used pumpkin puree instead of applesauce.
* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate
cocoa powder to taste and sugar if
using unsweetened chocolate —
use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.
Hi, i was wondering if i could
use more matcha
powder for the cake, instead of the
cocoa powder and chocolate, to make it a matcha cake with matcha frosting?
You can
use more cocoa or cacao
powder in place of the protein
powder, but it will be a very rich chocolatey frosting that way.
STAINMASTER ® can be
used on much
more than pet clean - ups such as coffee spills, jam and jelly stains, chocolate and
cocoa powder stains (that would be my fault), other types of bathroom messes, and much
more.
6 Tablespoons unsalted butter, plus
more for pan 6 ounces semisweet chocolate, coarsely chopped (I
used bittersweet) 1/4 cup unsweetened Dutch - process
cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking
powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract
I also added a bit
more than 1 dl
cocoa powder (inducing
more sugar) and instead of ginger I
used cinnamon (1,5 ts).
I've been
using raw cacao
powder exclusively lately because it has
more health benefits than regular
cocoa powder (it's full of antioxidants!)
1 T. carob
powder (you can
use more cocoa as well, but I find the addition of a bit of carob reduces the sweetener needed and lends a slight caramel flavor)
If so, feel free to add
more sweetener to this recipe, or you can
use a
more highly processed
cocoa powder like «Dutch processed» which will have a
more mellow taste.
If you want a little
more chocolate you can just add a little
cocoa powder right into your whipped cream and
use that as your topping for this pie.
** I
use raw cacao
powder but if you want to
use cocoa powder instead, try adding a small amount at first as it might give a
more bitter taste.
This rocky road - inspired treat combines peanut butter (
use the real stuff rather than the
powder for
more flavor),
cocoa powder, almond milk, and almighty chia seeds for a dessert you can feel good about polishing off in one sitting.
I also
used dark
cocoa powder in this recipe versus regular because dark
cocoa provides so much
more depth and flavor.
If you
use plain protein
powder, you're absolutely right, you'll need to increase the sweetener a little (to taste), and add some
more vanilla (probably ~ 1 teaspoon) or
cocoa powder (~ 2 tablespoons).
3 ripe avocados 1/4 cup honey,
more or less if you like, you can also
use unrefined sugar if you prefer 3 tablespoons dark
cocoa powder zest of two organic oranges Juice of two oranges, you can
use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional
I remember reading somewhere once that «blooming»
cocoa powder in hot water is a lot like brewing coffee, since both come from beans, and that you could get a
more nuanced chocolate flavor by
using hot water in recipes like that.
Next batch I'm going to try to recreate the same flavor of the Nuts N
More toffee crunch by
using toffee extract instead of the
cocoa powder.
I accidentally
used the 1/4 c of
cocoa powder in the mixture so I didn't dust them with
more.
A
more healthier version is black beans, agave nectar (i just
use sweetener), vanilla, who wheat baking flour (only 3 table spoons), and egg whites,
cocoa powder, and possibly baking
powder (I can't remember).
Note 2:
Using 1 cup of
cocoa powder gives a fluffier, lighter frosting that
more closely resembles chocolate mousse.
I made another batch
using my
cocoa powder + fat to create baker's chocolate, added one
more egg and baked it for 20 minutes and it was perfect.
I love this recipe but when I
use only coconut flour I find the amount of coconut oil is way off — I end up needing to add about 6 - 7 extra Tbsp of coconut flour and
cocoa powder to make a batter (I would need to add even
more if I wanted to be able to roll it into balls).
Just before serving, dust with a bit
more cocoa powder (
using a tea strainer is optional but gives you extra I'm - super-casual-and-totally-cool points).
Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (
powdered sugar) 2 tablespoon unsweetened
cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I
use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)--
use a bit
more if needed
Add
more cocoa powder or
use less sweetener.
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it
more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I
used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for
cocoa powder but make sure you add some (appr.
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
If you don't have raw cacao
powder, the regular
cocoa powder will do just fine.If you like it thicker, either
use less milk or add
more ice cubes.
I recommend
using extra dark
cocoa powder to achieve a
more flavorful cake.
Boutique Homemade Option: For a slightly
more customizable and longer lasting homemade option,
use zinc oxide
powder (non nano and uncoated) as a base and add
cocoa powder and a red or pink hued mica
powder to get the desired color.
Hi, i was wondering if i could
use more matcha
powder for the cake, instead of the
cocoa powder and chocolate, to make it a matcha cake with matcha frosting?
Let me know what kind you
use if you make this 2 T cacao
powder — yes, regular
cocoa powder will work, but check this stuff out, it's way
more pure and nutrient dense 1/4 tsp baking
powder 1/8 tsp salt (omit if
using egg white p.p. — it's salty) 1 1/2 T coconut sugar (yes you can
use a different kind of sugar here, coconut sugar is my preferred sugar these days — it's still sugar but the way it's made leaves many of the natural minerals intact.
I also
used dark
cocoa powder in this recipe versus regular because dark
cocoa provides so much
more depth and flavor.