r spice mill, grind the cacao nibs as finely as possible
Put first 6 ingredients in to blender, let soak for 20 mins or until dates soften.
Blend until smooth. Add more water as needed by the tablespoons.
add cacao nib, cacao powder, green drink powder supplement and hemp hearts, blend until smooth.
Spread mixture evenly over parafex sheets, sprinkle with sesame seeds.
Dry according to dehydrator directions. I like to turn my bars over as soon as I can peel it off parafex easily.
Keep refridgerated.
Shake and strain into a cocktail glass.
Garnish with an orange slice.
Remember not to drink and ride your broom.
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
Crush the cardamom pods and mash them with sugar syrup in a shaker.
Add ice, vodka and creme de cacao.
Shake vigorously and strain in an iced cocktail glass. Garnish with mint.
mix milk and shots then pour over ice. Please note: I don't measure when mixing this drink, so it is approximated. You may want to taste before pouring over ice.
Place cacao butter in small pot. Fill
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy.
Combine flour, 2/3 cup cocoa, soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans.
Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
In blender, add all ingredients.
ntil well combined. Stir in cacao nibs.
Using damp hands
he avocado, bananas, almond butter, cacao and maple syrup in a
Cream butter, sugar, eggs and vanilla in large mixing bowl until light and fluffy.
Combine flour, cocoa, baking soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 50 minutes or until cake tester comes out clean.
Cool 10 minutes.
Remove from pans. Sprinkle each layer with one tablespoon creme de cacao.
Cool completely.
Meanwhile, prepare creme de cacao filling.
Cut into pieces as necessary for your juicer.
Drink immediately for greatest benefit.
Sprinkle gelatine over water; heat over low heat or in microwave oven until water is hot and gelatine is dissolved.
Add drink mix and sweetener to hot gelatin mixture; stir until dissolved.
Pour into mold or dish; refrigerate until firm.
Dissolve cornstarch in cold water.
Add orange juice concentrate and orange drink mix.
Cook over low heat until slightly thickened.
Use as a glaze on poultry or pork.
Soften coffee ice cream slightly.
Pack into pie shell, freeze until firm, at least 1 hour.
At serving time, place a scoop of pistachio on each serving and drizzle 1 to 2 tablespoons creme de cacao.
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
br>Combine eggs, creme de cacao, cream, and vanilla in a
tiff peaks. Gently fold in cacao nibs.
Note: The meringue
Whip the cream cheese until light and fluffy.
Gradually beat in confectioners sugar.
Stir in creme de cacao.
Whip the cream; fold into cream cheese mixture.
Fill crepes with about 3 tablespoons of the filling.
Roll crepes; serve.
Makes 6 servings of 2 crepes each.