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.
Combine carob powder and cacao powder in a small bowl. Add
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with cupcake liners.
Mash bananas in a bowl. Mix in eggs. Add cacao powder; mix until batter is well combined.
Fill each cupcake liner with 1 ice cream scoopful of batter. Sprinkle a pinch of chia seeds on top of each muffin.
Bake in the preheated oven until tops spring back when lightly pressed, 11 to 13 minutes. Cool on a rack for about 2 minutes.
Blend cacao powder, cashews, dates and maple syrup
ombine millet flour, raw sugar, cacao powder, tofu, 1/2 cup warm
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
ombined.
Mix rye flour, cacao nibs, cacao powder, brown rice flour, walnuts
1. Process nuts first till fine.
2. Next add dates and process till well combined.
3. Add in and blend the protein powder, cacao powder and salt.
4. If your mixture is too dry to form into shapes, add just a tiny bit of water at a time and let process up to 10 seconds before adding more. You need just a bit if any.
5. Mix the cherries or other dried fruit in by hand.
6. Shape into a muffin tin and refrigerate till set.
7. If desired, roll in coconut, raw cacao powder or ground flax or oat.
ver the crust.
Whisk cacao powder, coconut oil, and agave syrup
Grind oats and almonds to a flour-like consistency using a coffee grinder. Blend soy milk and banana in a blender. Add ground oats and almonds, cacao powder, and cocoa powder; blend until smooth, 30 seconds to 1 minute.
Combine almond milk, cacao powder, stevia powder, almond butter, and cinnamon in a small pot over medium heat; cook, whisking occasionally, until mixture is hot, about 5 minutes.
Mix almond flour, cacao powder, coconut flour, baking powder, and salt in a microwave-safe mug. Add egg, honey, coconut oil, and vanilla extract; mix well. Stir in chocolate chips.
Cook in the microwave until top puffs up and center is mostly set, about 1 minute.
luten-free flour, protein powder, baking soda, cacao powder, and salt in a
Mix water and cacao powder together in a bowl. Add salt and stevia powder. Add coconut butter and mix well. Add chia seeds and whisk until evenly mixed and the mousse thickens, 2 to 3 minutes.
Refrigerate at least 4 hours before serving.
Heat milk in a saucepan over medium heat. Add cacao powder, stevia powder, and vanilla extract; stir until hot, 2 to 3 minutes.
ups) half and half and cacao powder whisking constantly just until boils
Combine ice, bananas, cashew milk, and cacao powder in a blender. Pulse until creamy.
Transfer ice cream to a serving bowl. Top with rice whipped topping and chocolate shavings.
Add dates, coconut oil, tahini, cacao powder, maple syrup, cinnamon, and salt
Blend almond milk, banana, cacao powder, and coconut flakes together in a blender.
Peel and pit the avocados. Dump avocados, coffee, cacao powder and agave nectar into a bowl and mix till smooth (use a hand mixer?). Add the stevia slowly to taste. Put in pretty serving bowls and chill. Really, it's that simple.