I used coconut chips instead of shredded coconut and they burned a little.
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We used coconut chips as the base for the granola and kept it free of refined sugar.
Each one only yields about 2 cups of coconut milk, so that's $ 0.75 per cup (twice what I pay by
using coconut chips).
something i've learned in the world of making coconut macaroons, it could possibly even be a rule:
use coconut chips and not shredded coconut, especially if you're making egg - white based macaroons!
Not exact matches
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate
chips — I
used vegan mini-
chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Then when you're ready to make your frosting, you only
use the fat from the
coconut milk, melt it together with a bag of chocolate
chips (I
used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to
use.
I
used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked
coconut, and dark chocolate
chips.
Melt the chocolate
chips and
coconut oil (if
using) in the microwave for about 3 minutes at 50 % power, stirring after each minute (see note).
I
used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup
coconut flour, added 1/4 cup of chocolate
chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.
Our Organic Toasted
Coconut Chips are fantastic both as a snack or
used in healthy baking.
Then melt semi sweet chocolate
chips, almond milk and
coconut oil on stovetop
using double boiler, stir continuously to ensure chocolate does not burn.
Stir in your
coconut, chocolate
chips and any other mix - ins you are
using.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I
used creamy cashew) 2 tablespoons of
coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also
use 1/2 cup of chocolate
chips as well
Second, I
use coconut oil, which adds a subtle sweetness that pairs nicely with the caramelly brown sugar and the dark chocolate
chips.
This Grain - free Chocolate
Chip Banana Bread
uses coconut flour as the flour and a very small amount of agave as the sweeter.
Posie also recommends adding chopped toasted nuts, chocolate
chips, or even
coconut if not
using millet.
I
used coconut oil instead of butter and added vanilla extract and chocolate
chips to the recipe.
We
used expeller - pressed
coconut oil that doesn't have a
coconut flavor, so the chocolate
chips really make the cookies.
When I first heard of
coconut oil, I decided to
use it in some chocolate
chip cookies.
I
use Earth Balance margarine instead of
coconut oil, and I typically add either walnuts or vegan chocolate
chips (sometimes both).
1/2 cup olive oil, or
coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes
use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate
chips
I
used coconut oil, maple syrup and vegan chocolate
chips in the recipe below to make these vegan, but you can
use butter and honey with delicious results.
2 cups blanched almond flour — I
use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate
chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
This time round, I wanted to
use up some of the dried persimmons I had left in the freezer and so I combined them with granola, walnuts, dark chocolate
chips, and unsweetened
coconut flakes.
I
used 3/4 cup
coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate
chips, and sunflower oil instead of shortening.
Have you
used anything other than the choc
chips mixed with the
coconut cream?
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.
I made these but instead of the white chocolate
chips, I
used semi sweet chocolate
chips, colored marshmallows added some
coconut and my husband loves them.
1 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or
use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate
chips or blueberries (fresh or frozen)-- optional
I
used the 1 cup
coconut oil (I did have to let it warm a but first since it was way to cold to even
chip out of the glass jar) an I put in about a tablespoon and a half of vitamin E oil (oops my dog bumped me while I was pouring) but it still turned out fantastic.
This recipe
uses natural peanut butter, maple syrup,
coconut flour, sea salt, chocolate
chips and
coconut oil to make our favorite treat all - natural!
Feel free to
use walnuts,
coconut or raisins instead of chocolate
chips.
I'm looking at the fudge recipe and trying to figure out how to adjust since I'm allergic to chocolate but
use carob and to potatoes but I'm eating ranch dip from
coconut milk on sweet potato
chips so it just might work!
I added almond extract to
coconut / honey morning mixture,
used only 3/4 c.
Chips and added a beaten egg white which helped hold them together.
-LSB-...] I
used expeller - pressed
coconut oil for this recipe because I'm not a fan of
coconut - flavored potato
chips!
I only
use 1/8 cup of the honey and a little less
coconut oil than the recipe calls for, but I
use chocolate
chips, less than 1/4 cup.
But here is a good example of some
Coconut Blueberry Chocolate Bark: (and a great site as well) http://lifeasadreger.wordpress.com/2010/10/18/paleo-
coconut-blueberry-bark/ For mine, I
used a bag of Vegan Dark Chocolate
Chips that I got at Whole Foods, melted together with some
Coconut Oil.
This homemade potato
chip recipe
uses coconut oil for frying.
As an alternative to a fruit - based ice cream, you can also instead
use chopped fruit as an add - in, as I did in my chocolate
chip and raspberry
coconut ice cream.
My mother
used to make oatmeal cookies with raisin, chocolate
chips, walnuts and flaked
coconut.
The chocolate buckinis are a wholefood mix that is mostly
used as cereal (now chocolate crackles) and contains organic activated buckwheat, organic evaporated
coconut nectar, organic
coconut chips, organic cacao powder, organic currants, organic raw cacao nibs and organic cranberries.
Use a slotted spoon or spatula to remove your
chips from the
coconut oil.
Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate
chips (these are for eyes, so you won't
use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1 cup shredded sweetened
coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.
These mint chocolate gelatin hearts have chocolate
chips and if you
use coconut milk these little snack will be dairy free.
When they do sweeten their other snacks (like their addictive
coconut chips) they
use pure maple syrup.
everyone in my house loved them including my crazy picky 8 year old:) I did
use coconut oil instead of almond butter and swapped mini chocolate
chips for the dark chocolate
chips, baked in mini muffin tins.
2 cups old - fashioned oats (
use certified gluten - free oats if making this GF) 1 cup raw pecan halves 1 cup raw pepitas (pumpkin seeds) 1/4 cup maple syrup 1/4 cup melted
coconut oil 1/4 cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2 cup shredded or shaved
coconut (optional) 1/2 cup white or semisweet chocolate
chips
The ranch spice on the
chips is a vegan blend,
using coconut powder for a touch of creaminess.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup
coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate
chips
Toppings: Gluten - free granola (I
use Purely Elizabeth), pomegranate seeds, Dang toasted
coconut chips (my addiction!)