This document provides recipes that use cacao powder, cacao nibs, cacao butter, and cacao liquor. There are 10 smoothie recipes that use ingredients like avocado, banana, berries, nut milks and yogurts combined with cacao powder. Additional recipes include hot chocolate, ice cream, energy bars, and chocolate made with cacao butter. The recipes vary in number of ingredients, preparation and cooking time, and estimated calorie content.
This document provides recipes that use cacao powder, cacao nibs, cacao butter, and cacao liquor. There are 10 smoothie recipes that use ingredients like avocado, banana, berries, nut milks and yogurts combined with cacao powder. Additional recipes include hot chocolate, ice cream, energy bars, and chocolate made with cacao butter. The recipes vary in number of ingredients, preparation and cooking time, and estimated calorie content.
This document provides recipes that use cacao powder, cacao nibs, cacao butter, and cacao liquor. There are 10 smoothie recipes that use ingredients like avocado, banana, berries, nut milks and yogurts combined with cacao powder. Additional recipes include hot chocolate, ice cream, energy bars, and chocolate made with cacao butter. The recipes vary in number of ingredients, preparation and cooking time, and estimated calorie content.
This document provides recipes that use cacao powder, cacao nibs, cacao butter, and cacao liquor. There are 10 smoothie recipes that use ingredients like avocado, banana, berries, nut milks and yogurts combined with cacao powder. Additional recipes include hot chocolate, ice cream, energy bars, and chocolate made with cacao butter. The recipes vary in number of ingredients, preparation and cooking time, and estimated calorie content.
Ingredients 4 squares brownies (each of Super Loaded Fudgy, or store bought) ½ cup brewed espresso (freshly) 3 cups milk (any type) ¼ cup cocoa powder 8 medjool dates (large) 1 pinch salt chocolate (shreds) chopped nuts Fresh berries
Ingredients 1 banana (large, or two small ones, frozen) 1 tablespoon cocoa powder ½ cup almond milk ¼ cup greek yogurt 2 drops peppermint extract (see notes) 1 handful ice cubes whipped cream (optional) dark chocolate chips (optional) sprinkles (optional) 7 Healthy Hot Chocolate with Cacao Powder Prep Time 2 mins Cook Time 5 mins Total Time 7 mins
Ingredients 2 cups milk (preferably 2% or whole milk) 2 tablespoons raw cacao powder 1 tablespoon honey ½ teaspoon vanilla Pinch sea salt
Instructions 1. In a small saucepan, combine the milk, cacao powder, honey to taste (a teaspoon or two should do you), vanilla and a pinch of salt (sometimes I also add a pinch of cinnamon or even cayenne, if I’m feeling racy). Whisk until smooth. 2. Place saucepan over medium heat, and bring the milk to a simmer, whisking often. Give the hot chocolate a taste—if you prefer it sweeter whisk in a bit more honey. Serve warm. 8 Berry Smoothie Bowl Ingredients 1– 1 ½ cups nut milk (or milk of your choice) 2 frozen bananas, each cut into thirds 1 cup frozen mixed berries, such as wild blueberries, strawberries, blackberries and/or raspberries 12 tablespoons raw cacao powder 2 tablespoons almond butter (or nut butter of your choice) 1-2 tablespoons goji berries (optional) 1 tablespoon hemp, chia or flax seeds ¼ teaspoon cinnamon Pinch sea salt Toppings, such as cacao nibs, toasted coconut flakes, chopped toasted nuts, fresh berries or sliced fruit, and/or granola for serving
Instructions 1. Pour 1 cup of the almond milk into the Vitamix, and add the bananas, followed by the other ingredients. 2. Blend until smooth, pushing the ingredients towards the blade using the tamper. Depending on the size of your bananas, you might need to add another splash or two of milk if the smoothie is too thick. 2. Divide the smoothie into bowls, and garnish with the toppings of your choice. 9 Cold Brew Cacao Coffee 3 Ingredients 24 Hours 70 Calories
Ingredients 1 ½ cups coffee beans (coarsely ground) ½ cup cacao nibs (coarsely ground) 7 cups water
10 Coffee Cacao Shake
8 Ingredients 4 Minutes 140 Calories
Ingredients ½ frozen banana 6 ounces coffee (hot or cold, whatever you have on hand) ½ cup unsweetened vanilla almond milk 2 tablespoons natural peanut butter 1 tablespoon cacao nibs 1 tablespoon hemp hearts 1 tablespoon agave nectar cacao powder (for sprinkling on top, about ½ teaspoon) Cacao Nibs Recipes 1 Coffee Cacao Nib Ice Cream 6 Ingredients 30 Minutes 620 Calories
Ingredients 2 cans coconut milk (chilled overnight) ½ cup maple syrup ½ cup coffee (either cold brew or strong brewed and cooled) 1 tablespoon vanilla extract 2 tablespoons tapioca starch ¼ cup cacao nibs
Ingredients ½ avocado ½ cup heavy whipping cream ½ cup ice 3 tablespoons stevia (in the Raw or adjust to your liking) 2 tablespoons cacao powder 1 tablespoon cacao nibs 7 Banana Orange Smoothie with Cacao Nibs 8 Ingredients 5 Minutes 500 Calories
Energy Bars 9 Ingredients 40 Minutes 1230 Calories
Ingredients 2 cups medjool dates (seeds removed) 1 cup cashew nuts (Navitas Organics) ½ cup butter (Navitas Organics Cacao) ½ cup coconut flakes ¾ cup chia seeds (Navitas Organics) ½ cup pumpkin seeds 1/3 cup maple syrup ¼ cup cacao powder (Navitas Organics) pecans (optional) 3 Homemade Chocolate with Cocoa Butter Ingredients 1 cup | 230 g cocoa butter 1 cup | 118 g unsweetened cocoa powder ¼- ½ cup maple syrup, honey, agave... 1 tsp vanilla extract optional) Pinch of salt
Instructions 1. Chop up and melt the cocoa butter. You can melt directly in a small sauce pan over a low heat or in the microwave. Once melted remove the cocoa butter from the heat. To make raw chocolate, melt the cocoa butter slowly over a water bath (see notes). 2. When the cocoa butter has fully melted, stir in the cocoa powder, sweetener, vanilla, sea salt and any additional flavours you want to add. 3. Whisk everything completely until there are no remaining lumps of cocoa powder and the honey has dissolved into the chocolate mixture. 4. Pour the chocolate into silicone moulds or a lined muffin cups and transfer to the fridge for at least 30 minutes. Once the chocolate has fully hardened, pop it out of the moulds and enjoy. 5. Keep stored at room temperature or in the fridge.
Notes Instead of vanilla extract you can use peppermint, orange, almond, coffee extract, etc. Melt over a water bath: Place the cocoa butter in a medium sized heat safe bowl. Place the bowl over a small pot of simmer water. Make sure the bottom of the bowl doesn't touch the water. Let sit and stir occasionally until fully melted. 4 Brownie Cookies 9 Ingredients 70 Minutes 130 Calories
Ingredients 36 SERVINGS 250 grams butter (cacao butter melted) 150 grams brown sugar 1 teaspoon vanilla extract 55 cacao 200 grams chocolate bar 1 egg (beaten) 350 grams flour 1 teaspoon salt ½ bar milk chocolate (broken into pieces)
Instructions 1. Preheat the oven to 180 degrees Celsius. 2.In a large bowl, beat together the melted butter, brown sugar, and vanilla. 3. Put the dark chocolate bar into a small bowl and melt in the microwave. 4. Add the chocolate plus the egg to the butter mixture. Mix well. 5. Sift the flour and salt together. Add the flour little by little until well combined. 6. Cut the ½ bar of milk chocolate into chunks. Add them to the batter and mix well. 7. Pour the batter out onto plastic wrap and roll into a log. Refrigerate for 1 hour. 8. Once cold, remove the plastic wrap, and cut the log into 15-centimeter wide wheels. Place on a baking sheet covered with parchment paper, and bake at 180 degrees Celsius for 13 to 15 minutes. 5 Cacao Baklava 9 Ingredients 50 Minutes
Ingredients 20 SERVINGS 1 cup cacao butter 1 ¼cups butter (2 ½ sticks) 1 2/3 cups hazelnuts (chopped) 2/3 cup walnuts (chopped) 40 phyllo dough (9x14-inch sheets, about 1 1-pound package, thawed) 1 ½ cups chocolate-hazelnut spread (Nutella) ¾ cup cocoa nibs 1 ¼ cups water ¼ cup light corn syrup
Instructions 1. Preheat the oven to 350 degrees F. Arrange the hazelnuts and walnuts on a rimmed baking sheet and bake until toasted and fragrant, about 10 minutes. Set aside to cool (leave the oven on). 2. In a small saucepan over medium heat, melt all the butters. Set aside. 3. Brush another large, rimmed baking sheet with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using 20 sheets of phyllo and about half of the butter. 4. Spread about 2/3 of the Nutella on top, then sprinkle with the toasted nuts, and cocoa nibs. Top with the remaining Nutella and set aside. 5. Cover a work surface with a 12x16-inch piece of plastic wrap and brush it with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using the remaining 20 sheets of phyllo and butter (you might not need all the butter). Pierce the phyllo stack all over with a fork, then use the plastic wrap to help lift the pierced phyllo stack off the work surface, placing the stack on top of the Nutella. Bake the baklava until golden brown, 30 to 35 minutes. 6. Meanwhile, in a medium saucepan over medium heat, combine the honey, water, and corn syrup and bring to a boil. Set aside. 7. When the baklava comes out of the oven, slowly and evenly pour the honey mixture over the top. Set aside for several hours to let the syrup soak in. 8. Cut into 20 pieces and serve garnished with the remaining bacon. 6 Raspberry & White Chocolate Tart With Cocoa Crust Prep time 3 hours 30 minutes Cook time 40 minutes makes a 9-inch tart
Ingredients Gluten-Free Cocoa Crust ¼cup (24g) gluten-free rolled oats ¼ cup (20g) dried unsweetened shredded coconut 1 cup (100g) almond flour ½ cup (40g) cocoa powder 1/3 cup (30g) gluten free oat flour ¼ cup (30g) brown rice flour 1 teaspoon sea salt 2 tablespoons plus 1 teaspoon (35ml) melted extra-virgin coconut oil, plus more for oiling pan ¼ cup (60ml) maple syrup 1 teaspoon (5ml) pure vanilla extract Raspberry & White Chocolate Filling Ingredients 1 ½ cups (355ml) unsweetened almond milk, preferably homemade 4 ½ teaspoons agar agar flakes 225 grams raw cacao butter, roughly chopped 2 cups (200g) frozen raspberries, defrosted 3 tablespoons (45ml) maple syrup 1 tablespoon (15ml) vanilla extract 3 tablespoons (75g) raspberry preserves 1 handful freeze-dried raspberries, for garnish Instructions 1. Gluten-Free Cocoa Crust 2. Heat oven to 350°F. 3. Thoroughly oil a fluted 9-inch tart pan with removable bottom and set aside. 4. To the bowl of a food processor, add oats and coconut and process until finely ground. Add almond flour, cocoa powder, oat flour, brown rice flour, and salt and process to combine thoroughly. Drizzle in melted coconut oil and process until the coconut oil is evenly distributed. Add maple syrup and vanilla and process until mixture forms a ball. Set aside for 5 to 10 minutes to allow the flours to absorb the moisture. Remove dough from food processor and squeeze together into a ball. 5. With clean, dry hands, press crust evenly into prepared tart pan about ¼-inch thick. Prick bottom of the crust a few times with a fork and bake for 16 to 18 minutes or until fragrant and edges are just starting to pull away from the sides. Remove from oven and set aside to cool. Instructions for the Raspberry & White Chocolate Filling 6. To a small pot, add almond milk and agar flakes and whisk to combine. Bring up to a simmer over high heat, whisking constantly. Cover pot, reduce heat to low, and simmer for 10 minutes, or until agar is completely dissolved. Remove from heat, stir in cacao butter, cover again, and set aside for 10 minutes or until all the cacao butter has melted. Whisk well and set aside uncovered to cool for 5 minutes. 7. Spread raspberry preserves evenly over the bottom of the baked crust and set aside. 8. Pour milk and cacao butter mixture into an upright blender. Add raspberries, maple syrup, and vanilla and blend until completely smooth, scraping sides of the blender as necessary. Pour this mixture into the baked crust and allow to cool for 15 minutes before transferring to the refrigerator to chill for 2 to 3 hours or until completely cold and set—you can also leave it in the fridge overnight. 9. To serve, remove the sides of the tart pan and place the tart on a plate. Add a few freeze-dried raspberries to a fine strainer. Holding the strainer over the chilled tart, rub the raspberries back and forth to create a fine dust. Repeat until the surface is covered in a light coating of raspberry dust. Slice with a clean, sharp knife and serve. Any remaining tart will keep covered in the fridge for up to 3 days. 7 Deluxe Dairy-Free Hot Chocolate Prep Time 2 minutes Cook Time 3 minutes Total Time 5 minutes
Ingredients 500 ml (2 cups) oat milk 2 tablespoons cacao butter* (about 25g) 3 tablespoons raw cacao 1 tablespoon honey or maple syrup ¼ teaspoon vanilla bean powder** Tiny pinch sea salt
Instructions 1. Heat the oat milk in a small saucepan over medium-high heat. Bring to a low boil boil, then remove from the heat and add the cacao butter. 2. Cover and set aside until the cacao butter has melted. 3. Once the cacao butter is melted, add the cacao, maple syrup or honey, vanilla, and salt. 4. Mix with an immersion blender until very foamy and completely emulsified, about 30 seconds. Serve hot, as is or topped with coconut whipped cream or marshmallows.
Keto Ice Cream: Discover 30 Easy to Follow Ketogenic Cookbook Ice Cream recipes for Your Low-Carb Diet with Gluten-Free and wheat to Maximize your weight loss
Keto Ice Cream: Discover 30 Easy to Follow Ketogenic Cookbook Ice Cream recipes for Your Low-Carb Diet with Gluten-Free and wheat to Maximize your weight loss
