And homemade chocolate chips taste even better then store bought, especially if
you use pure cacao butter as the base!
If
you use pure cacao (or cocoa) powder then we are talking tonnes of health benefits.
I followed your instructions exactly (except
use pure cacao and then grounded it up, still kind of chunky) and the batter tasted delicious but once baked, nothing happened.
I prefer
using pure cacao nibs like these here
Not exact matches
Be sure to
use pure, dairy - free cocoa or
cacao powder (not cocoa mix with powdered milk and sugar added).
I'd like to say the secret ingredient is love, but the fact that it only
uses high - quality ingredients like real butter and
pure cacao powder probably has something to do with it, too.
For a sweeter pudding
use 2 tablespoons raw
cacao powder and 3 tablespoons
pure maple syrup.
When not in serious detox mode, I like to make a morning smoothie treat a few times a week
using raw
cacao, almond or coconut milk, a banana and
pure stevia to sweeten with hemp seeds, chia seeds and ice.
I
use semi sweet chocolate, virgin coconut oil, decarbed cannibis (or
pure oil), and about half
cacao nibs.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or
use a different neutral oil like grapeseed) * 1 tablespoon
pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons
cacao nibs or finely chopped dark chocolate
In this recipe you could just
use rose petals or I personally really like subbing out Mountain Rose Herbs Love Tea (rose, cinnamon chips,
cacao nibs, orange zest) instead of
pure rose.
Nothing in this Paleo - friendly, vegan bar will distract your tastebuds from the
pure chocolatey goodness — it's made solely
using organic, fair trade
cacao and cocoa butter, unrefined organic coconut sugar, and just an accent of caramel for a
pure taste that's neither too bitter nor too sweet.
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw
cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have
used Goodio
Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Fab flavour combos, orange white choc and cranberry always go great together — I also
used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine
pure raw
cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting
pure coconut oil and stirring in a little vanilla, honey and raw
cacao powder before freezing!!!
If you wish to
use chocolate that does not contain soy lecithin, Green and Black's Organic 85 % Dark, Sweetriot Organic
Pure 85 % Dark, or SunSpire Organic 100 %
Cacao do not contain soy.
1 cup cashews, soaked 1/2 cup coconut milk (I
used Little Islands Original Coconut Drinking Milk) 1/4 cup
pure maple syrup 1/3 cup raw
cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see not above)
Here are some of my favorite smoothie and juice recipes
using both
Pure Food
Cacao and Vanilla Protein:
This recipe splurges by
using Guittard semi-sweet chocolate chips with 46 %
cacao, Kerrygold
Pure Irish Butter, Mexican vanilla, and Maldon Sea Salt Flakes.
You can take the easy way...
using melted chocolate on everything (I won't tell) or experiment with
cacao butter for a
pure finish.
Currently they are
using a
pure heritage
cacao, Arriba Nacional, grown in the shaded
cacao farms in Ecuador's coastal lowlands where the climate and soil conditions occur exclusively.
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.
If you're going for that lower
cacao content, I would say to look at
Pure 7 or Hu since they don't
use cane sugar.
Made
using our Fair Trade 65 %
cacao, this rich and decadent blend of all natural ingredients and the
purest form of bio performance protein isolate makes this the most elite class of high protein peanut spreads available.
Avocado and coconut milk are full of healthy fats and
using raw
cacao nibs — chocolate in its
pure form — is the healthiest way to eat chocolate.
Did you know that raw
cacao has been
used for centuries to release negative emotions, unlock positive space and connect to
pure heart energy?
2 cups of raw unsalted sunflower seeds, ground (
use a coffee grinder or food processor) 1 tsp of
pure vanilla extract 1/3 cup of maple syrup 1 tbsp of fresh lemon juice 3 pinches of sea salt Optional: 2 tbsp of
cacao powder -LSB-...]
In the summer I
use Nutiva Coconut manna, stevia, 100 %
pure cacao chocolate powder, some blueberries, 4 - 6 eggs, and so delicious coconut unsweetened milk.