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.
eparate bowl, sift the flour, cocoa powder, baking soda and salt.
nd date mixture, 1 cup cocoa powder, water, agave nectar, chia seeds
Preheat oven to 350-degrees F. Grease an 8-inch baking pan and set aside.
In a large bowl, beat together the melted butter and Sugar In The Raw and Stevia In The Raw. Add flour and baking powder and mix well to combine.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder and walnuts.
Mix well and pour batter into prepared baking pan.
Bake for 20 minutes.
Cool for 10 minutes in the pan, then cut into 12 squares.
not instant), 1 cup protein powder (chocolate is recommended), 5 packets
oney. Whisk and add the cocoa powder. Whisk occasionally while pouring into
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.
Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and
Add water, nut butter, cocoa powder, honey, cinnamon, salt, and vanilla in a blender and blend on medium until smooth, about 30 seconds.
Transfer the nut milk to a liquid storage container and store in the refrigerator for 2 to 3 days. It also freezes well.
Some separation will occur so shake vigorously before using.
stir together the flour, cocoa powder, baking soda, baking powder, and salt; set
ood processor until smooth; add cocoa powder and process until completely incorporated
he cornstarch.
Add the cocoa powder to the milk and bring
undt pan and dust with cocoa powder. Pour boiling water over chocolate
Combine cocoa powder, vanilla extract, and sugar (or Equal) in a mug.
Put 1 cup of milk into the microwave, and heat on HIGH for 1-1 1/2 minutes or until hot.
Slowly combine hot milk with sugar and cocoa powder.
Preheat oven to 350\u00b0F.
In a large bowl combine almonds, agave syrup, and salt. Use a rubber spatula to mix together, fully coating almonds.
Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking.
Remove baking sheet from the oven. Quickly return almonds to the bowl, add cocoa powder, and toss to coat. Store in an air-tight container.
Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until a 'dough' forms.
Press dough into an 8x8 pan. Slice and serve.
Blend cashews in a blender to smooth butter consistency, about 2 minutes. Add agave syrup, cocoa powder, and coconut cream; blend until smooth and creamy.
tir in the cacao or cocoa powder. Mix until smooth.
Pour
o heavy medium saucepan. Add cocoa powder, water and salt. Whisk til
nd onions with remaining oil, cocoa powder and nutmeg. Season. Add to