Sentences with phrase «using cocoa butter»

Some moms swear by using cocoa butter, shea butter, or hemp oil while pregnant, to reduce the chances of increased or significant scars.

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

There's no such thing as carob butter / oil (just powder), so you can't really make a white chocolate butter without using cocoa butter.

If you feel lazy, you can just use melted dark and white chocolate, or chocolate chips, but I made mine from scratch using cocoa butter.

I recently read a post on My New Roots regarding using cocoa butter as a body moisturizer.

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

If you use cocoa butter instead of coconut oil it sets well when cooled and doesn't melt.

Yes, I've used cocoa butter and just posted the recipe here: http://www.livingthenourishedlife.com/2013/05/mint-chocolate-whipped-body-butter

It uses cocoa butter rather than cheaper replacements such as palm oil.

Would I be able to use cocoa butter in place of the butter?

Try and choose varieties that use cocoa butter instead of vegetable oils (you can usually find these in health food stores).

I was wondering, is there any reason why I couldn't use cocoa butter instead of shea butter in the Protective Barrier Balm?

I just made these and used cocoa butter.

I had made something similar a while ago but I added cocoa butter and beeswax, it was great with the exception of the cocoa butter caused it not to be nice and slippery and made it drag more so I think it is wiser not to use cocoa butter in deoderant unless it is in miniscule amounts.

Personally I love the extra chocolaty richness that you get when you use cocoa butter, but I know not everyone wants to track down that somewhat unfamiliar ingredient.

I have used cocoa butter as a hand moisturizer for years.

Can I use cocoa butter instead of the shea butter?

I use cocoa butter in my peppermint lip balm and it is divine!

Naomy — I used cocoa butter instead and these don't taste coconutty at all!

Not exact matches

Standard chocolate KitKats are made from a blend of cocoa liquor, milk and cocoa butter, and the colored varieties are produced using natural food dyes.

I do have cocoa butter but I'm not sure if I can use it interchangeably with the cacao butter!

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)

I have made my own moisturising lotion bars (similar to the Lush body bars) using Shea butter, cocoa butter, grapeseed oil and beeswax following a «recipe» I found on pinterest.

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

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)

You actually want the cocoa butter in a solid state for it to whip up, so I used a butter knife to get my cocoa butter into the mixing bowl.

All Kallari uses in its chocolate is Rainforest Alliance Certified cocoa mass, organic cane sugar, organic cocoa butter, and organic whole vanilla bean.

What kind of cocoa butter would you use, refined, unrefined, pure, raw?

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)

What do you think about using the dark cocoa butter?

1 cup unsalted butter 1/4 cup unsweetened cocoa powder 1/2 cup caramel sauce (I used Fran's because it's awesome) 4 ounces semisweet chocolate, melted 4 - 5 cups powdered sugar

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).

I added some chocolate swirls on top of this pie using a mixture of cocoa, sugar, and butter.

Drop spoonfuls of cocoa mixture in rows across the crust, then use a toothpick or the back of a butter knife to create the tic tac toe pattern by dragging it horizontally and then vertically through the chocolate.

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

;) 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.

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

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.

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.

I love cocoa butter as an addition but don't use it on my face this way.Cocoa butter unfortunately is quite comedogenic.

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.

You can simply use raw cocoa butter and that will give you a finished candy that melts, or you can add raw pastured butter and coconut oil, which have their own health benefits.

You can try putting it in the freezer for a few minutes first, or using a mix of cocoa butter or shea butter (both of which don't melt as easily).

Or use a more solid oil like cocoa butter or shea butter.

The chocolate I used didn't have a specific %, just listed cocoa butter as one of the main ingredients (as opposed to hydrogenated something or other like many white baking chips contain).

If cocoa butter isn't listed it is better to buy the smaller bars intended for eating and just use a few.

Ingredients 1/4 cup butter 1/4 cup prune puree (homemade or store bought) 2/3 cup sugar 2 large eggs 1 tablespoon grated orange zest 1 teaspoon vanilla 1/2 cup 1 % milk 1 1/2 cup whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I used Dutch processed) 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup mini chocolate chips

The fudgy flavor comes from using butter and cocoa powder, then adding chocolate chips to the batter.