Type what you have

Ingredients

• ✓ cacao nib
• old-fashioned oat
• coconut milk
• vanilla greek yogurt
• chia seed
• coconut
• almond

Instructions

1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Ingredients

• ✓ cacao nib
• greek yogurt
• maple syrup
• vanilla extract
• almond
• blueberry

Instructions

1. 1 Line two 9-inch rimmed baking sheets with parchment paper.
2. 2 Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
3. 3 Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

By mumofsix

Ingredients

• ✓ cacao nib
• espresso
• white sugar
• butter
• white sugar
• egg
• vanilla extract
• baking powder
• baking soda
• all-purpose flour

Instructions

1. 1 Heat espresso and 1/4 cup sugar in a small saucepan and bring to a boil. Simmer until mixture has reduced to a thick syrup, 12 to 15 minutes. Remove from heat and allow to cool for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Combine butter, 3/4 cup sugar, and egg in a bowl; beat using an electric mixer until light and fluffy. Mix in vanilla extract, baking powder, and baking soda until well combined. Mix in cooled espresso syrup. Add flour and mix until blended. Fold in cacao nibs.
4. 4 Scoop 2 tablespoons dough per cookie onto the prepared baking sheets, leaving 2 inches of space between each for about 12 cookies per sheet.
5. 5 Bake 1 baking sheet with cookies in the preheated oven for 10 to 12 minutes. Repeat with the second baking sheet.

By theoriginalkim

Ingredients

• ✓ cacao nib
• egg white
• espresso
• vanilla extract
• cream of tartar
• white sugar
• stevia powder
• cocoa powder
• coffee

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
3. 3 Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
4. 4 Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.

By sheerblonde05

Ingredients

• ✓ cacao nib
• peanut butter
• vanilla greek yogurt
• honey
• rolled oat
• almond flour
• flaxseed meal

Instructions

1. 1 Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated.
2. 2 Scoop up about 1 tablespoon of mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

By Tammy Lynn

Ingredients

• ✓ cacao nib
• butter
• banana
• white sugar
• egg
• vanilla extract
• baking soda
• salt
• all-purpose flour
• whole wheat flour
• coconut flake
• walnut
• flax seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.
3. 3 Spoon batter into the muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Andrea

Ingredients

• ✓ cacao nib
• date
• almond pulp
• rolled oat
• almond milk
• almond flour
• coconut flour
• coconut oil
• applesauce
• vanilla extract
• ground cinnamon
• salt
• nutmeg
• water
• vegan dark chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
2. 2 Soak dates in hot water until soft, 6 to 10 minutes. Drain.
3. 3 Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
4. 4 Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
6. 6 Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

By JoyFullGrl

Ingredients

• ✓ cacao nib
• buckwheat
• hemp seed heart
• almond
• coconut flakes
• chia seed
• almond butter
• sugar
• honey
• salt
• dark chocolate chip
• almond butter

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper.
2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches