Type what you have

Ingredients

• ✓ cacao powder
• almond milk
• avocado
• blueberry
• stevia powder
• mct oil powder

Instructions

1. 1 Combine almond milk, avocado, blueberries, cocoa powder, stevia powder, and MCT oil powder in a blender (such as NutriBullet®) and blend for 30 seconds.

By Kat Hanners

Ingredients

• ✓ cacao powder
• rolled oat
• almond
• soy milk
• banana
• cocoa powder

Instructions

1. 1 Grind oats and almonds to a flour-like consistency using a coffee grinder. Blend soy milk and banana in a blender. Add ground oats and almonds, cacao powder, and cocoa powder; blend until smooth, 30 seconds to 1 minute.

By Leslie Bridges

Ingredients

• ✓ cacao powder
• milk
• coffee
• peanut butter
• banana
• strawberry
• acai berry pulp

Instructions

1. 1 Blend milk, coffee, peanut butter, bananas, strawberries, acai, and cacao together in a blender until it reaches a smoothie consistency.

By Allrecipes Member

Ingredients

• ✓ cacao powder
• water
• butter
• medium-chain triglyceride oil
• cacao butter
• vanilla powder
• liquid stevia
• salt

Instructions

1. 1 Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.

By Carol Castellucci Miller

Ingredients

• ✓ cacao powder
• banana
• coconut milk
• water
• ice cube
• date
• ginger root
• turmeric root
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Ingredients

• ✓ cacao powder
• carob powder
• coconut milk
• applesauce
• maca powder
• raisin
• maple syrup
• coconut
• maple syrup
• coconut yogurt
• fig
• strawberry
• unsweetened chocolate

Instructions

1. 1 Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
2. 2 Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
3. 3 Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
4. 4 Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
5. 5 Decorate parfaits with figs, strawberries, and shaved chocolate.

By Little Bites of Beauty

Ingredients

• ✓ cacao powder
• chocolate almond milk
• powdered peanut butter
• black bean
• ice

Instructions

1. 1 Combine chocolate almond milk, peanut butter powder, and cacao powder in a high-speed blender (such as Vitamix®). Add black beans and ice. Secure lid into place. Blend on speed variable 1, slowly moving up to the top speed. Blend for 1 minute until ice is incorporated.
2. 2 Pour milkshake into a tall glass.

By thedailygourmet

Ingredients

• ✓ cacao powder
• cooking spray
• coconut sugar
• oat flour
• cocoa
• baking powder
• vegan dark chocolate chip
• zucchini
• grapeseed oil
• flaxseed meal
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips 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.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Ingredients

• ✓ cacao powder
• milk
• stevia powder
• vanilla extract

Instructions

1. 1 Heat milk in a saucepan over medium heat. Add cacao powder, stevia powder, and vanilla extract; stir until hot, 2 to 3 minutes.

By Drew

Ingredients

• ✓ cacao powder
• water
• egg
• medium-chain triglyceride oil
• vanilla extract
• salt
• liquid stevia

Instructions

1. 1 Combine boiling water, egg, MCT oil, cacao powder, vanilla extract, and salt in a blender. Whip until well mixed and frothy. Add enough stevia to reach desired sweetness.

By Carol Castellucci Miller

Ingredients

• ✓ cacao powder
• banana
• ice cube
• firm tofu
• cashew
• medjool date
• vanilla extract
• soy milk

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ cacao powder
• almond flour
• coconut flour
• baking powder
• salt
• egg
• honey
• coconut oil
• vanilla extract
• dark chocolate chips

Instructions

1. 1 Mix almond flour, cacao powder, coconut flour, baking powder, and salt in a microwave-safe mug. Add egg, honey, coconut oil, and vanilla extract; mix well. Stir in chocolate chips.
2. 2 Cook in the microwave until top puffs up and center is mostly set, about 1 minute.

By Mary Jacques

Ingredients

• ✓ cacao powder
• palm shortening
• coconut sugar
• egg
• vanilla extract
• coconut flour
• salt
• baking soda
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
3. 3 Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
4. 4 Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
5. 5 Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
6. 6 Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
7. 7 Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

By Ange's Table

Ingredients

• ✓ cacao powder
• gluten-free baking mix
• vanilla protein powder
• baking soda
• salt
• banana
• turbinado sugar
• butter
• egg
• semisweet chocolate chip
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
2. 2 Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
3. 3 Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
4. 4 Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

By SherriM

Ingredients

• ✓ cacao powder
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• vanilla extract
• soy milk
• cherry
• vegan chocolate chip

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Stir in cherries and chocolate chips; pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ cacao powder
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• peanut butter
• vanilla extract
• soy milk
• salt
• peanut

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, peanut butter, vanilla extract, 1 teaspoon soy milk, and salt in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Pour into a bowl and sprinkle with crushed peanuts.

By Mackenzie Schieck

Ingredients

• ✓ cacao powder
• cumin
• black pepper
• salt
• oregano
• sugar
• culantro
• cilantro
• white vinegar
• tequila
• lime juice
• pineapple juice
• garlic
• aji dulce pepper
• habanero pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool for at least 5 minutes.
2. 2 Transfer cooled pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until sauce is smooth.
3. 3 Pour sauce into a glass bottle with a lid; let stand for a least 1 week to allow flavors to blend.

By Ds R