Type what you have

Ingredients

• ✓ cocoa powder
• almond
• sucralose sweetener
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
2. 2 Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
3. 3 Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

By Mel Perry

Ingredients

• ✓ cocoa powder
• pinto bean
• cashew
• honey
• brown sugar
• almond milk
• chocolate chip

Instructions

1. 1 Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

By u2scottswife

Ingredients

• ✓ cocoa powder
• ricotta
• honey
• almond extract
• semisweet chocolate chip
• almond
• pretzel crisps

Instructions

1. 1 Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
2. 2 Serve with Snack Factory® Original Pretzel Crisps®.

By Tammy Lynn

Ingredients

• ✓ cocoa powder
• chickpea
• peanut butter
• maple syrup
• medjool date
• soy milk
• vanilla extract
• cinnamon

Instructions

1. 1 Combine chickpeas, peanut butter, cocoa powder, maple syrup, dates, soy milk, vanilla extract, and cinnamon in a food processor until creamy. Transfer to an airtight container and refrigerate 1 to 2 hours. Serve chilled.

By Adam Mattessich

Ingredients

• ✓ cocoa powder
• date
• oat flour
• whey protein powder
• pecan
• coconut
• vanilla extract
• salt
• water
• semisweet chocolate chip

Instructions

1. 1 Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
2. 2 Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
3. 3 Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
4. 4 Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
5. 5 Slice into 12 bars and serve.

By Gayathiri's Cookbook

Ingredients

• ✓ cocoa powder
• milk chocolate chip
• chickpea
• maple syrup
• vanilla extract
• salt
• almond milk

Instructions

1. 1 Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.
2. 2 Combine melted chocolate, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk, 1 tablespoon at a time, while blending to desired smoothness.

By Yoly

Ingredients

• ✓ cocoa powder
• chickpea
• maple syrup
• water
• tahini
• vanilla extract
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chickpeas, cocoa powder, maple syrup, water, tahini, vanilla extract, and salt in the bowl of a mini food processor. Blend until smooth, scraping down the sides of the bowl. Add additional water, 1 tablespoon at a time, until hummus is smooth.
3. 3 Serve and enjoy.

By France Cevallos

Ingredients

• ✓ cocoa powder
• vanilla wafer
• peanut
• powdered sugar
• peanut butter whiskey
• honey
• peanut butter
• salt

Instructions

1. 1 Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in a food processor until finely chopped; add to the crumbs.
2. 2 Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into 20 1 1/2-inch balls.
3. 3 Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ cocoa powder
• rolled oat
• flax seed meal
• almond
• coconut
• chia seed
• honey
• brown sugar
• coconut oil
• vanilla extract
• coconut extract
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
3. 3 Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
6. 6 Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
7. 7 Bake in preheated oven until golden brown, 18 to 20 minutes.
8. 8 Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

By Jessica

Ingredients

• ✓ cocoa powder
• rolled oat
• white sugar
• kosher salt
• cayenne pepper
• butter
• coconut oil
• vanilla extract
• coffee
• coconut

Instructions

1. 1 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
2. 2 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
3. 3 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• rolled oat
• peanut butter
• honey
• dark chocolate chip
• flax seed
• protein powder
• coconut
• chia seed
• coconut extract
• coffee bean

Instructions

1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Ingredients

• ✓ cocoa powder
• dark chocolate chip
• butter
• maple syrup
• miniature marshmallow
• almond

Instructions

1. 1 Place dark chocolate chips, butter, and maple syrup in a heat-safe bowl set over a saucepan with about 1 inch hot water over lowest heat setting until melted; do not stir.
2. 2 Meanwhile, line an 8x8-inch baking pan with plastic wrap.
3. 3 Slowly stir melted chocolate mixture with a spatula until shiny and smooth. Off heat, stir in marshmallows and almonds until combined.
4. 4 Quickly transfer mixture to the prepared pan until evenly distributed. Do not smooth or press down the top; try to preserve a rough texture. Cool to room temperature, about 30 minutes. Wrap in plastic wrap. Refrigerate until firm and well chilled, about 2 hours.
5. 5 Sift cocoa over top. Cut into 16 squares.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• egg
• vegetable oil
• sugar
• vanilla sugar
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
2. 2 In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Cheryl

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• semi-sweet chocolate
• butter
• egg
• vanilla extract
• white sugar
• chocolate chip
• almond
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
3. 3 Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
4. 4 Whisk egg yolks and vanilla extract together in a large bowl.
5. 5 Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
6. 6 Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
7. 7 Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
8. 8 Spread batter evenly into prepared springform pan.
9. 9 Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
10. 10 Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
11. 11 Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
12. 12 Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

By Stephanie C

Ingredients

• ✓ cocoa powder
• cooking spray
• matzo cake meal
• potato starch
• egg
• sugar
• white sugar
• coffee
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spray a 10-inch tube pan with cooking spray.
3. 3 Sift matzo cake meal with potato starch into a bowl; set aside.
4. 4 Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
5. 5 Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
6. 6 Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
7. 7 Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
8. 8 Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
9. 9 Spoon the batter evenly into the prepared tube pan.
10. 10 Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
11. 11 Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

By dakatz

Ingredients

• ✓ cocoa powder
• egg white
• salt
• cream of tartar
• granulated sugar
• cornstarch
• vinegar
• vanilla extract
• bittersweet chocolate
• strawberry
• whipping cream
• granulated sugar
• bittersweet chocolate

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
3. 3 Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
4. 4 Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

By Olga D

Ingredients

• ✓ cocoa powder
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract
• milk
• confectioners' sugar
• milk
• butter
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
2. 2 Make the cake: Sift flour, baking powder, and salt together into a bowl.
3. 3 Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
5. 5 Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
6. 6 When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
7. 7 Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
8. 8 Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.

By bme

Ingredients

• ✓ cocoa powder
• butter
• baking chocolate
• egg
• egg white
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Ingredients

• ✓ cocoa powder
• brandy
• margarine
• flour
• water
• white sugar
• baking soda
• clove
• cinnamon
• baking powder
• jam
• coffee
• vegetable oil
• egg
• honey
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
2. 2 Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
4. 4 Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
5. 5 Spread glaze over cooled cakes.

By Dinah Berch

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• sweet'n low granulated sugar substitute
• coffee
• skim milk

Instructions

1. 1 In a small mug or coffee cup, mix cocoa and granulated sugar substitute together. Add a few tablespoons of coffee and stir until cocoa is completely dissolved. Pour in remaining coffee.
2. 2 Foam milk. Spoon a generous amount over hot mocha. Garnish with a pinch of cocoa powder, if desired.

By Sweet'NLowR

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• water
• white sugar
• vanilla bean paste

Instructions

1. 1 Combine water and sugar in a medium saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved, about 3 minutes. Stir in both cocoa powders and vanilla bean paste until combined.
2. 2 Remove saucepan from the heat and allow to cool. Transfer syrup to a lidded jar.

By thedailygourmet

Ingredients

• ✓ cocoa powder
• coconut oil
• honey

Instructions

1. 1 Lightly grease 8x8 inch baking dish.
2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

Ingredients

• ✓ cocoa powder
• butter
• honey

Instructions

1. 1 Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

By Allrecipes Member

Ingredients

• ✓ cocoa powder
• milk
• maple syrup

Instructions

1. 1 Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

By luckycharm416

Ingredients

• ✓ cocoa powder
• milk powder
• sugar

Instructions

1. 1 Sift together milk powder, white sugar and cocoa powder. Store in an airtight container.
2. 2 To prepare, stir approximately 2 heaping teaspoons of mix into 1 cup of hot water.

By Debby

Ingredients

• ✓ cocoa powder
• white sugar
• coconut oil
• butter
• vanilla extract

Instructions

1. 1 Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

By ChefChef

Ingredients

• ✓ cocoa powder
• coconut oil
• maple syrup

Instructions

1. 1 Place melted coconut oil in a medium bowl. Whisk in cocoa powder until smooth and no dry pockets remain. Stir in maple syrup and continue whisking until fully incorporated and glossy.
2. 2 Pour mixture into molds or a parchment-lined baking dish and refrigerate until firm, about 30 minutes.

By Heidiwilliams89

Ingredients

• ✓ cocoa powder
• avocado
• banana

Instructions

1. 1 Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
2. 2 Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
3. 3 Chill in refrigerator for texture and flavor to develop, at least 1 hour.

By Beyker

Ingredients

• ✓ cocoa powder
• sugar
• water
• amaretto

Instructions

1. 1 In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
2. 2 Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

By Mary the Monkey

Ingredients

• ✓ cocoa powder
• graham cracker crumb
• yogurt
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
3. 3 Bake in preheated oven for 5 minutes.

By Sara