r waxed paper.
Combine dark chocolate, coconut oil, and vanilla extract in top
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.
utter mixture, alternating with the coconut milk, until all are incorporated
ngredient.
Spread the shredded coconut in a baking pan and
luten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder
Preheat oven to 350 degrees F (175 degrees C).
Mix almond flour, shredded coconut, and coconut flour together in a bowl.
Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth.
Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets.
Bake in the preheated oven until set, about 10 minutes.
ogether eggs, bananas, sugar, and oil. Add egg mixture all at
almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs
Combine chocolate chips and coconut oil in a microwave-safe mug; heat in the microwave until melted, about 30 seconds.
Whisk water, almond flour, coconut flour, and baking soda into the chocolate mixture until well combined. Add egg and brewed espresso; whisk until smooth.
Heat in the microwave until cake is cooked through, about 90 seconds. Let cool before serving, about 2 minutes.
nd sugar until creamy, add Dark Chocolate syrup and eggs. In another
Melt peanut butter, honey and coconut oil over medium-low heat.
Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted.
Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge. If they last that long!
Melt the coconut oil and add the honey. Whisk
he remaining batter.
Melt dark chocolate chips in a microwave-safe
side.
Cream together butter, coconut oil and sugars in a small
br>2. Place butter nor coconut oil in a large microwave safe
f vinegar indicated in the recipe and heat on the stove
lend applesauce, Greek yogurt, and coconut oil together in a bowl using
ter.
Place the chopped chocolate and cream in a
Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
r dutch oven, heat the oil until shimmering over medium high