Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Place avocado in a food processor or blender; blend until smooth. Whisk avocado and coconut oil together in a bowl until smooth.
Whisk flour, coconut sugar, almond milk, cacao powder, baking soda, and salt into avocado mixture until batter is well combined. Spread batter into the prepared dish.
Bake in the preheated oven until brownies start pulling away from the sides and are set in the middle, about 30 minutes.
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
se raw carob powder instead of the raw cacao powder, or you can
Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.
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.
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.
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.
Add dates, coconut oil, tahini, cacao powder, maple syrup, cinnamon, and salt
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.