and borax.
Melt the cocoa buter in a microwave safe
Grate or shave the cocoa butter to help it melt faster
lade.
Process to coarse butter texture, about 3 minutes.
Stir 3/4 cup peanut butter, 2 tablespoons coconut oil, and 1 tablespoon honey together in a bowl. Mix chocolate-hazelnut spread, cocoa powder, 1/4 cup coconut oil, 1 tablespoon honey, 1 tablespoon peanut butter, and stevia powder together in a separate bowl.
Ladle peanut butter mixture into muffin cups; top each with chocolate mixture. Refrigerate or freeze until set.
Combine in saucepan cocoa, butter, oil, and water.
Bring
Melt the Cocoa Butter on the top part of
r>2 tbs. cocoa
Cream: 3/4 cup butter, gradually add
separate bowl, combine peanut butter, vanilla and 2 tbsp agave
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
ugar In The Raw(R), Stevia In The Raw(R), butter, eggs, molasses
in medium saucepan,combine SC milk, cocoa, butter, and coffee.
cook over low heat until smooth.
remove from heat; cool.
in large bowl, fold together choc mixture and whipped cream/cool whip.
pour into 8 dessert dishes.
optional: garnish with whipped cream and sprinkle some cocoa powder ove it.
enjoy!
ogether. Set aside.
Melt cocoa butter in microwave in a glass
Combine sugar, cocoa, butter, milk and salt in saucepan. Bring to hard boil (takes about 2 minutes). After it comes to a boil, let it boil for 1 minute longer on high heat.
Stir constantly from time you put it in the saucepan. Total cooking time is 3 minutes (no longer). Remove from heat and add peanut butter and vanilla. Stir until peanut butter melts into chocolate. Pour oats in and stir until it is so thick that you can hardly stir anymore but don't get it so thick that it falls apart. Spoon onto wax paper and let cool.
Cream the peanut butter and oil.
Mix well and spread on cooled cake.
Mix cocoa, butter, buttermilk and vanilla.
Bring to a boil and pour over the xx sugar.
Beat until smooth and spread over cake.
Blend butter and cocoa.
Add applesauce.
Combine dry ingredients and add cocoa/butter mixture, egg and raisins.
Bake in greased muffin tins at 350 for 20 minutes.
In large bowl with mixer at low speed, beat confectioners sugar, cocoa, butter, water, vanilla and egg yolk until smooth, occasionally scraping bowl with rubber spatula.
Mix sugar, cocoa, butter, milk and salt in saucepan and bring to a rolling boil.
Boil one minute, then remove from heat and add oats, peanut butter and vanilla.
Blend well.
Drop by teaspoon on waxed paper.
Let stand until cool and firm; remove from paper. Ready to eat.
Combine confectioners sugar, cocoa, butter and milk in micro-proof bowl.
Microwave at High for 2 to 3 minutes or until butter is melted.
Stir until mixture is smooth.
Stir in nuts and vanilla; blend well.
Spread evenly in buttered 8-inch square pan; cool.
Cut into 1-inch squares.
Makes about 5 dozen.
Combine sugar, cocoa, butter and milk and bring to a boil for 1 minute.
Quickly add peanut butter, oats and vanilla.
Drop on wax paper.