Type what you have

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
• white sugar
• cornstarch
• salt
• almond milk
• butter
• vanilla extract

Instructions

1. 1 Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.
2. 2 Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
3. 3 Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

By Phaewryn

Ingredients

• ✓ cocoa powder
• coconut oil
• sugar
• egg
• salt
• vanilla extract
• coconut flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
3. 3 Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By walbome

Ingredients

• ✓ cocoa powder
• puffed wheat cereal
• corn syrup
• sugar
• butter
• brown sugar
• vanilla extract

Instructions

1. 1 Grease a 9x13-inch pan. Place cereal in a large heat-proof bowl.
2. 2 Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove from the heat and stir in vanilla; pour over cereal and stir until very well combined.
3. 3 Press mixture into the prepared pan. Allow to cool completely before cutting into 24 squares, at least 1 hour or up to one day.

By The Schmidts

Ingredients

• ✓ cocoa powder
• milk chocolate chip
• milk
• sugar
• cinnamon
• vanilla extract
• avocado
• banana

Instructions

1. 1 Combine chocolate chips, milk, cocoa powder, sugar, cinnamon, and vanilla extract in a saucepan over low heat; stir until chocolate chips melted, sugar dissolved, and mixture is combined, about 5 minutes.
2. 2 Place avocado and banana into a blender; blend until smooth. Add chocolate mixture to the blender; blend until mixture is the consistency of pudding, about 5 minutes. Pour pudding into ice pop molds; freeze until firm, about 3 hours.

By Penny and Scott

Ingredients

• ✓ cocoa powder
• rolled oat
• peanut butter
• honey
• coconut
• wheat germ
• vanilla extract
• cinnamon

Instructions

1. 1 Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.

By Tamsz

Ingredients

• ✓ cocoa powder
• milk
• heavy cream
• white sugar
• egg yolk
• semisweet chocolate chip
• vanilla extract
• peanut butter

Instructions

1. 1 Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
2. 2 Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
3. 3 Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
4. 4 Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
5. 5 Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

By Sheryl

Ingredients

• ✓ cocoa powder
• cooking spray
• bittersweet chocolate
• egg white
• confectioners' sugar
• cornstarch
• salt
• dark chocolate
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ cocoa powder
• brown sugar
• butter
• corn syrup
• cinnamon
• clove
• vanilla extract
• puffed wheat cereal

Instructions

1. 1 Butter a 9x13-inch pan.
2. 2 Heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. Bring cocoa mixture to a rolling boil; boil for 1 minute.
3. 3 Remove cocoa mixture from heat; stir in vanilla extract. Fold puffed wheat cereal into cocoa mixture. Pour cereal mixture into prepared pan; press evenly into the pan. Allow to cool completely before cutting into squares, about 30 minutes.

By Islandartist

Ingredients

• ✓ cocoa powder
• cooking spray
• popcorn
• peanut
• sugar
• butter
• corn syrup
• vanilla

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2. 2 Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3. 3 Bake in the preheated oven, stirring several times, for 30 minutes.
4. 4 Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.

By sueb

Ingredients

• ✓ cocoa powder
• vanilla pudding mix
• milk
• whipped topping
• chocolate graham cracker
• milk
• sugar
• butter
• vanilla extract

Instructions

1. 1 In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
2. 2 In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
3. 3 Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4. 4 To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
5. 5 Pour sauce over graham cracker layer and refrigerate until set; serve.

By Linda Rex

Ingredients

• ✓ cocoa powder
• date
• cashew
• almond
• coconut
• coconut oil
• espresso
• water
• vanilla extract
• kosher salt
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• spelt flour
• baking powder
• baking soda
• salt
• white sugar
• coconut oil
• egg
• vanilla extract
• coconut milk
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
2. 2 Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl; set aside.
3. 3 Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition; stir in vanilla extract. Add flour mixture, alternating with coconut milk; beat well. Fold in chocolate chips.
4. 4 Spoon batter into the prepared muffin cups, filling each ¾ full.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 17 to 20 minutes.

By andreaheidi

Ingredients

• ✓ cocoa powder
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• marshmallow
• marshmallow
• vanilla extract
• egg
• milk
• salt
• cornstarch
• white sugar
• salt
• baking powder
• semisweet chocolate chip
• condensed milk
• graham cracker crumb
• salt
• white sugar
• butter
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
3. 3 Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
4. 4 Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
5. 5 Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
6. 6 Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
7. 7 Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
8. 8 Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

By Erin Brocklehurst

Ingredients

• ✓ cocoa powder
• popcorn
• vegetable oil
• white sugar

Instructions

1. 1 Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.

By Kiwicoco

Ingredients

• ✓ cocoa powder
• white sugar
• evaporated milk
• butter
• marshmallow creme
• graham cracker crumb

Instructions

1. 1 Place sheets of waxed paper onto a work surface.
2. 2 Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
3. 3 Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

By Julie Rehagen

Ingredients

• ✓ cocoa powder
• white sugar
• butter
• corn syrup
• vanilla extract
• popcorn

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
4. 4 Remove from oven and cool to room temperature; break into clumps.

By SYD

Ingredients

• ✓ cocoa powder
• chocolate
• butter
• egg
• brown sugar
• demerara sugar
• all-purpose flour
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
2. 2 Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
3. 3 Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

By An4h0ny

Ingredients

• ✓ cocoa powder
• chickpea
• white sugar
• olive oil
• peanut butter
• vanilla extract
• salt
• water

Instructions

1. 1 Combine chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla extract, and salt in a food processor; blend, scraping down sides as needed, until smooth. Begin adding water while processor is running and blend until desired consistency is reached.

By ConnorsMom

Ingredients

• ✓ cocoa powder
• bread flour
• water
• white sugar
• sunflower oil
• salt
• instant yeast

Instructions

1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Ingredients

• ✓ cocoa powder
• all-purpose flour
• coconut flour
• baking powder
• almond milk
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
2. 2 Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
3. 3 Let cake cool for 2 to 4 minutes.

By Sarah

Ingredients

• ✓ cocoa powder
• sugar
• corn syrup
• butter
• salt
• popcorn
• almond

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
3. 3 Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

By jsb021

Ingredients

• ✓ cocoa powder
• coconut flour
• baking powder
• butter
• sugar
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.
2. 2 Sift coconut flour and baking powder together into a bowl.
3. 3 Combine cocoa powder and butter in a large, microwave-safe bowl. Microwave on high in 30- to 60-second increments, stirring often, until butter melts and mixture is well blended.
4. 4 Add sugar, eggs, vanilla, and salt to butter mixture; whisk until well combined. Whisk in flour mixture until smooth. Pour batter into the prepared pan and let rest for 10 minutes.
5. 5 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 30 to 35 minutes.
6. 6 Remove from the oven and cool on a wire rack until completely cool, 30 to 45 minutes. Cut into 16 pieces.

By King Arthur Flour

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• egg
• white sugar
• coffee liqueur
• instant coffee granules
• heavy cream
• sugar
• whipped cream

Instructions

1. 1 Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
2. 2 Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
3. 3 Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
4. 4 Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• water
• active dry yeast
• sugar
• water
• bread flour
• white sugar
• salt
• vegetable oil
• egg
• egg yolk

Instructions

1. 1 In a small bowl, dissolve cocoa powder in boiling water.
2. 2 In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
3. 3 Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.

By DENISE SMITH

Ingredients

• ✓ cocoa powder
• coconut oil
• peanut butter
• heavy cream
• liquid stevia
• vanilla extract
• salt
• peanut

Instructions

1. 1 Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
2. 2 Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
3. 3 Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

By John Larkin

Ingredients

• ✓ cocoa powder
• turbinado sugar
• all purpose baking flour
• baking powder
• egg substitute
• coconut oil
• vanilla coconut milk
• dark chocolate
• berry

Instructions

1. 1 Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
2. 2 In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
3. 3 Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

By So Delicious Dairy Free

Ingredients

• ✓ cocoa powder
• beet
• white sugar
• egg
• olive oil
• vanilla extract
• all-purpose flour
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
2. 2 Blend beets and reserved liquid in a blender until smooth.
3. 3 Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
4. 4 Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
5. 5 Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By Kat

Ingredients

• ✓ cocoa powder
• milk
• vegetable oil
• molasses
• bread flour
• rye flour
• cornmeal
• salt
• active dry yeast

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the Light Crust or Whole Wheat settings. Start the machine.

By Clem Zulinski

Ingredients

• ✓ cocoa powder
• graham cracker crumb
• white sugar
• butter
• whole milk
• sugar
• egg
• cornstarch
• salt
• vanilla extract

Instructions

1. 1 Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
2. 2 Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
3. 3 Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

By Sabrina Sperry