Place cacao butter in small pot. Fill a
et aside.
Combine water, butter and cocoa in a heavy
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
rom burner.
Place the chocolate peanut butter in a small bowl
Blend cacao powder, cashews, dates and maple
In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
Line a muffin pan with paper liners.
Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
Refrigerate until set, 3 to 4 hours.
he heat, stir in the butter and pour the mixture over
br>Cream butter.
Gradually add honey, eggs and chocolate.
Beat
f pan.
Melt white chocolate in a small heatproof bowl
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
ith parchment paper.
Melt chocolate and butter in a small saucepan
Preheat oven to 350\u00b0F. Melt chocolate and butter in a saucepan over low heat. Remove from heat and whisk in eggs, egg yolks and sugar and beat for 5 mins until creamy. Add flour.
Butter 6 (5 oz) ramekins, dust with sugar and fill halfway with batter. Add 1 tsp peanut butter then top with remaining batter. Bake for 12 mins. Let cool for 3 mins then remove puddings from ramekins and serve immediately.
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
Prepare chocolate crumb crust.
Place oven
oz of semi sweet chocolate in the top of a
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ass bowl, combine the chocolate and butter and microwave at high
sugar, and 1 cup peanut butter in a bowl until well