Combine carob powder and cacao powder in a small bowl. Add
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.
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.
Mix the tofu, soy milk, and syrup into a food processor (or blender).
Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.
Blend cacao powder, cashews, dates and maple syrup
egrees C). Line baking sheets with parchment paper.
Combine 1
). Line a baking sheet with parchment paper.
Combine water
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.
). Line a loaf pan with parchment paper.
Mix almond
in with liners.
Mix gluten-free flour, protein powder, baking soda, cacao powder
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.
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.
7-inch baking pan with parchment paper.
Combine hemp
heet with parchment paper.
Combine almond flour, coconut flour, cacao powder, baking
lace the almonds, dates and cacao powder in your food processor until
Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.
Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
Pour into a bowl to serve.
Combine oats, water, and cacao powder in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 5 minutes. Remove oatmeal from heat.
Stir almond butter, flax meal, maple syrup, and vanilla extract into oatmeal. Transfer oatmeal to a bowl and top with banana and walnuts.