But if you can't find any, you can order online from Thrive Market — > http://bit.ly/2AUkrWD or just
use regular cocoa powder instead.
You must
use regular cocoa powder.
And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to
use regular cocoa powder and agave nectar instead.
For the frosting: * 1 scoop Chocolate protein powder (I like UMP) * 2 tablespoons Hershey's Special Dark Cocoa (I like the flavor and color this imparts, but you can
use regular cocoa powder if you prefer) * 4 tablespoons chocolate milk (I use Fairlife chocolate milk) * water as needed
You must
use regular cocoa powder.
And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to
use regular cocoa powder and agave nectar instead.
I used dark chocolate cocoa because dark chocolate has healthier properties, like antioxidants but you can
use regular cocoa powder if you like.
you mentioned that quinoa flour is bitter but the chocolate helped mask it, would dark cocoa powder still help mask the bitterness of the flour or would it be better to
use regular cocoa powder?
Sometimes
I use all regular cocoa powder, sometimes all dark cocoa powder, sometimes a little of both.
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and
used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.
I also didn't have raw cacao so
I used regular cocoa powder.
* If you are
using regular cocoa powder and chocolate chips, these energy bites will not be raw, but they will still be delicious (of course).
I used regular cocoa powder... Fry's I think?
Not exact matches
I
used what I had on hand: 2 % milk,
regular cocoa powder, semi-sweet chips and it still turned out great!
I
used dark
cocoa powder in this recipe to make them as dark and chocolatey as possible, but
regular cocoa powder will be just fine.
I
used cocoa powder because that's what I had on hand but
used half
regular and half dark chocolate.
And
used just the
regular cocoa powder I found at the Franprix (low budget store).
pure vanilla extract 4 eggs 1 1/2 cups all - purpose flour 1 cup unsweetened
cocoa powder (I
used half dark
cocoa and half
regular) 1 tsp.
Raw cacao
powder can be
used in place of
regular cocoa powder and expeller pressed coconut oil can be
used in place of virgin coconut oil (some do better with expeller pressed because it's easier to digest).
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark
Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
Powder (or
regular unsweetened
cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking
powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not
use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract
So, I came up with this new combo and, instead of
regular cocoa powder, I
used raw cacao
powder.
* I
used half Hershey's special dark and half
regular cocoa powder, you can
use a combination or whichever you have on hand.
I've been
using raw cacao
powder exclusively lately because it has more health benefits than
regular cocoa powder (it's full of antioxidants!)
I
used «
regular» dutch
cocoa powder and 1/2 tsp peppermint extract, (in both the brownie and the frosting).
To make this a raw chocolate you would need to
use raw cacoa
powder instead of
regular cocoa powder, but again this is optional and
cocoa could be interchanged here is preferred.
2 tbsp unsweetened
cocoa powder (or to taste) Again, I
use a
regular spoon but a measuring spoon will also work.
To retain the dessert's red color,
use regular unsweetened
cocoa powder, not Dutch processed.
I also
used dark
cocoa powder in this recipe versus
regular because dark
cocoa provides so much more depth and flavor.
I like to
use the extra dark
cocoa powder, but
regular is just as delicious, too.
If so, I
used this recipe for the chocolate blueberry cake: http://www.growingnaturals.com/recipes/recipe-rice-blueberry-protein-bread.php but
used fresh blueberries instead of the frozen raspberries, chocolate brown rice protein isolate instead of vanilla, and added 2 tbs of
regular cocoa powder (unsweetened) and 5 packets truvia to the recipe.
I
used Hershey's
cocoa powder in this recipe which is only 10 calories per tablespoon for both the
regular and special dark varieties.
just put this into the oven...
used 1/2 c dark
cocoa powder and 1/4
regular cocoa powder.
All I
used in the recipe was a hefty dose of Dutch
cocoa powder (which is fudgier than
regular cocoa), peanut flour /
powder (defatted peanuts ground into a flour so they're oil - free), stevia, and a little water, although you could
use non-dairy milk too.
The solution:
Use a
regular unsweetened
cocoa powder and check the label to make sure it doesn't say «Dutch process.»
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.
Cake: 2 ounces or 56 grams bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup or 120 grams unsweetened Hershey's Special Dark
Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
Powder (or
regular unsweetened
cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking
powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not
use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extract
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.
* If you do not have raw cacao
powder,
regular cocoa powder would work but I would only
use 2 tablespoons total of
cocoa powder since it's richer in flavor than raw cacao.
All I
used in the recipe was a hefty dose of Dutch
cocoa powder (which is fudgier than
regular cocoa), peanut flour /
powder (defatted peanuts ground into a flour so they're oil - free), stevia, and a little water, although you could
use non-dairy milk too.
I think these brownies taste better with real Ghirardelli Unsweetened
Cocoa Powder, but since you're probably eager to give these a try and might not have that ingredient on hand, it's okay to use regular generic cocoa p
Powder, but since you're probably eager to give these a try and might not have that ingredient on hand, it's okay to
use regular generic
cocoa powderpowder.
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup
cocoa powder 1 tsp baking
powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually
used Kite Hill almond milk cream cheese, but
regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup
powdered Swerve Sweetener 2 tsp matcha green tea
powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter
I
used Hershey's
cocoa powder in this recipe which is only 10 calories per tablespoon for both the
regular and special dark varieties.
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark
Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
Powder (or
regular unsweetened
cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking
powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not
use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract