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
• egg white
• vanilla extract
• cream of tartar
• salt
• sugar
• chocolate confectioners' coating

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins

Ingredients

• ✓ cocoa powder
• butter
• sugar
• egg white
• egg
• salt
• banana
• honey
• vanilla extract
• ginger

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
2. 2 Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
3. 3 Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
4. 4 Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
5. 5 Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

By sugarandspite

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• heavy cream
• confectioners sugar
• vanilla extract
• egg yolk
• white sugar
• vanilla extract
• salt
• egg white
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
2. 2 Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
3. 3 Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
4. 4 Immediately fold yolk mixture into whipped egg whites.
5. 5 Spread the batter evenly into the prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
7. 7 Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
8. 8 Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
9. 9 Unroll cake, and spread filling to within 1 inch of the edge.
10. 10 Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
11. 11 Enjoy!

By TYRARACHELE

Ingredients

• ✓ cocoa powder
• butter
• almond flour
• almond flour
• all-purpose flour
• confectioners' sugar
• confectioners' sugar
• demerara sugar
• baking powder
• egg white
• pistachio

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• powdered sugar
• butter
• coffee liqueur
• salt
• mascarpone cheese
• butter
• all-purpose flour
• kosher salt
• egg
• white sugar
• vanilla
• powdered sugar
• heavy cream
• dark chocolate chip

Instructions

1. 1 Whip 1 ⅔ cups confectioners' sugar, ½ cup butter, coffee-flavored liqueur, 1 ½ tablespoons cocoa powder, and 1 pinch salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
2. 2 Transfer filling to a separate bowl; stir in mascarpone cheese until combined. Set aside. Clean and dry the stand mixer bowl.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Brush a 13x18-inch rimmed baking sheet with a little melted butter. Line the baking sheet with parchment paper; brush parchment with remaining melted butter.
5. 5 Whisk ½ cup cocoa powder, flour, and ½ teaspoon kosher salt together in a bowl, making sure to break up any clumps.
6. 6 Place eggs in the clean stand mixer bowl fitted with the whisk attachment. Add sugar; whip until fluffy, thick, and very light in color, 2 to 3 minutes.
7. 7 Add vanilla extract and ½ cocoa powder mixture; mix on low speed for a few seconds.
8. 8 Add remaining ½ cocoa mixture; mix on low for a few seconds. Switch to high speed; mix until the mixture is moistened but not fully blended.
9. 9 Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
10. 10 Pour batter onto the prepared baking sheet; spread out with a spatula, almost to the edges, but not quite. Tap the baking sheet on the counter several times to remove any large air bubbles.
11. 11 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
12. 12 Meanwhile, sift some confectioners' sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
13. 13 Remove cake from the oven. Run a knife around edges of the baking sheet. Dust some confectioners' sugar over top of cake. Run a spatula under the parchment paper to make sure it's not stuck to the baking sheet.
14. 14 Quickly flip the baking sheet on top of the sugared area on the towel to invert the cake.
15. 15 Carefully remove the parchment paper, then sift more confectioners' sugar over cake.
16. 16 Gently roll cake up inside the towel; set aside to cool for 15 minutes.
17. 17 Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.
18. 18 Roll cake up over the filling, using the towel to lift it if needed.
19. 19 Sprinkle more confectioners' sugar over top of log; wrap in plastic wrap. Refrigerate until firm, about 2 hours.
20. 20 Pour hot cream over chocolate chips in a bowl; set aside for 1 minute, then whisk until chocolate is melted.
21. 21 Cut log at an angle 3 inches from one end of log. Place log on a parchment-lined baking sheet.
22. 22 Spread some filling on the angled slice; attach it to one side of the log.
23. 23 Spread a layer of ganache all over cake, except for the swirls on the ends. Refrigerate until ganache firms up, 15 minutes.
24. 24 Carve lines into ganache to create the appearance of tree bark using the tip of a knife. Refrigerate until completely chilled.
25. 25 Dust with cocoa powder and confectioners' sugar before serving.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• cornstarch
• white sugar
• butter
• bread flour
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ cocoa powder
• white sugar
• white sugar
• egg
• all-purpose flour
• flour
• butter
• water
• baking powder
• salt
• semisweet chocolate
• butter
• powdered sugar

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
2. 2 Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
4. 4 Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
5. 5 While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
6. 6 Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
7. 7 Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
8. 8 At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
9. 9 Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

By stella

Ingredients

• ✓ cocoa powder
• powdered sugar
• raspberry
• dark chocolate chip
• heavy cream
• egg
• all-purpose flour
• kosher salt
• water
• butter
• butter
• milk
• egg yolk
• egg
• kosher salt
• cornstarch
• white sugar
• vanilla bean

Instructions

1. 1 Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
2. 2 Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
3. 3 Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
4. 4 Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
6. 6 Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
7. 7 Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
8. 8 Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
9. 9 Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
10. 10 Use a serrated knife to slice the hearts in half horizontally.
11. 11 Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
12. 12 Heat cream in a saucepan until simmering.
13. 13 Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
14. 14 Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
15. 15 Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)

By John Mitzewich

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