Also, you'll notice that
I used cocoa almond butter, but that's not necessary.
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)
1)
used a food processor instead of hand held blender 2) ground fresh
almonds instead of
almond meal 3) cacao powder instead of
cocoa powder — THANK YOU again for introducing me to this «magic dust» through your detailed cacao page and «cheerleading» 4) longer bake time per your various suggestions / reasons (adjusting for my oven and desired texture) and...
I
used my blender, I added the banana, avocado, dates, cinnamon powder, raw
almonds,
cocoa nibs, a little water and blended away.
I
used oat flour instead of
almond flour and
cocoa instead of cacao.
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and
use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups
almond flour, 1/3 cup unsweetened
cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
Cupcakes: 1 and 3/4 cups flour (I
used spelt to make them wheat free) 1 cup sugar 1/4 cup
cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I
used unsweetened
almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
(I usually don't like the consistency of coconut flour but adding the
almond flour and
cocoa powder I can't even taste the coconut flour) of course
used the eggs and coconut oil also..
Mix the ground
almonds and powdered sugar (and
cocoa powder, if
using) together in a bowl, then grind in a food processor until you have an extra fine texture.
I took your advice and
used some
cocoa powder (just kinda dumped some in), along with some
almond flour (1/3 cup) and just kinda winged it for the coconut flour (few tablespoons)..
1/8 cup pea protein powder (I
used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml
almond milk 1/8 cup
cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I
used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I
used these ones, they's the best in my opinion)
This delicious chocolate and coffee smoothie includes ice cubes, milk, brewed coffee, peanut butter or
almond butter, banana, chocolate flavored protein powder and unsweetened
cocoa powder (if you have cacao,
use that).
;)
Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process
cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I
used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
Ingredients 1/2 cup sugar (most recipes call for 2 cups) 4 tablespoons
cocoa 1 stick butter 1/2 cup milk (I
used Almond) 1 cup peanut butter (I
use all natural no sugar added — just peanuts and oil.
I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe
using almond flour, this one turned out pretty well, despite a lot of substitutions I
used half chickpea flour, I added
cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.
Well the brand I
use is
Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of
cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.
I would
use the vanilla paste, extract, and
almond extract to make sugar cookies, and then
use the cinnamon and
cocoa to make hot chocolate to dunk them in!!!
cookies cookies and more cookies we have cut down to only 18 different kinds this year so I can always
use vanilla
cocoa or
almond extract.
Then I've added frozen organic raspberries (from Target), some vanilla extract and a little stevia which both add sweetness and flavor without sugar or artificial ingredients, raw cacao powder (or you could
use cocoa powder), a handful of raw
almonds (or
almond butter would work just fine), and that's it!
But I do like
using a blender to mix the
almond milk (homemade, of course) with the
cocoa powder or cacao powder, sweetener, vanilla bean and pinch of salt.
I
use them with Sliced
Almonds and blend them into nut bars
using fresh and dried fruits as well as some coconut oil to bind it all together, and
cocoa powder to flavor.
Because the
almond flour I
use is superfine, I don't bother processing it together with the powdered sugar and
cocoa powder.
If batter is too thick (depending on the
almond flour or
cocoa powder you are
using), stir in
almond milk, one tablespoon at a time, until a cake batter consistency is reached.
NOTE: If you don't have
almond flour or quinoa flour you can
use cocoa powder.
I
used organic
cocoa since out of other flours and pecans instead of
almonds.
1/2 cup softened vegan butter or margarine (can also
use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I
use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup
cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can
use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure
cocoa butter, to be melted 200 g fairtrade dark chocolate (70 %
cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g
almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
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)
1/2 cup
Almond milk (I
used home - made) 1/3 cup water with 1 tsp chia seeds (mix and leave for 10 mins) 1 tsp vanilla extract 2/3 cup
cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp apple cider vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)
1/2 cup quinoa 1 1/2 cups unsweetened coconut or
almond milk in carton 2 Tbsp unsweetened
cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings of your choice (I
used cinnamon, walnuts, coconut flakes, and raspberries)
You can
use regular
almond butter and add 1 tsp more
cocoa.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched
almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons
cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I
used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
I added a bit of
cocoa powder, mixed the all purpose flour with some whole wheat flour and
used oat milk instead of
almond milk..
Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp peanut butter (I
used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground
almonds 2tbsp
cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)
10 oz pitted medjool dates (approximately 1 cup, condensed) 1/2 cup
almonds 1 tbsp
cocoa powder 1 tsp cinnamon pinch of sea salt 2 oz
almond paste (canned or
use recipe below)
cocoa powder, coconut & ground pistachios, for rolling
Process the
almonds, walnuts, dates,
cocoa powder, vanilla extract and coconut, if
using, in a food processor or high speed blender (if
using a blender you'll probably need to
use the tamper).
Add the
cocoa powder, ground
almonds, and coffee (if
using) and beat until incorporated.
I didn't make exact measurements, just kind of eyed the
almond butter and
cocoa powder based on the size of the banana I
used.
1 cup of nuts of your choice (I
used almonds and walnuts) 2 tablespoons of shredded coconut 1 tablespoon of coconut oil 2 tablespoons of maple syrup 2 tablespoons of
cocoa or cacao powder 5 - 6 dried cherries and some water to soak them — optional
I made these minutes after the
almond flour ones (which I tweaked with the help of another commentator,
using almond flour and
cocoa powder).
Omit the
cocoa and add an extra 1/4 cup of oats;
use almond flour or white flour instead of oats if you're not into texture.
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.
Used almond butter instead of cashews, and instead of lemon, added in two tablespoons of
cocoa to compliment the flavor.
dark chocolate, coarsely chopped (I
used 72 %) 1/2 cup (112g) coconut oil 2/3 cup coconut sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup (64g) Bob's Red Mill
almond flour 1/2 teaspoon salt 1 tablespoon
cocoa powder
I soak slices of bread in
almond milk instead of
using breadcrumbs, others add a touch of
cocoa and some people swear that cinnamon is...
* 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 Chocolate)
I substituted
cocoa butter and part
almond flour (to
use them up) without incident.
Instead of the chocolate chips, I mixed equal parts
almond butter,
cocoa, and coconut oil; then I
used a half tablespoon agave (I only
used a 1/2 T in the main recipe as well).
For that matter,
use natural peanut butter instead of
almond butter, or unsweetened
cocoa powder in place of the carob.
Coffee layer: 1/2 cup brewed coffee 1/4 cup rolled oats 1 tsp maple syrup (you can also
use stevia or your favorite sweetener) Coconut layer: 1/2 cup unsweetened coconut
almond milk 1/4 cup rolled oats 1 tsp maple syrup (you can also
use stevia or your favorite sweetener) 1 tbsp unsweetened shredded coconut Chocolate layer: 1/2 cup unsweetened coconut
almond milk 1/4 cup rolled oats 1 tsp maple syrup (you can also
use stevia or your favorite sweetener) 1 tbsp unsweetened shredded coconut 1 - 2 tsp unsweetened
cocoa powder