cacao nibs

After a workout, enjoy a recovery snack that&#039;s filled with complex carbs, protein, and healthy fat.

Loco-Cocoa Recovery Shake

Banana

Avocado

Cups Almond Milk, vanilla, unsweetened

Teaspoon Vanilla Extract

Tablespoon Cacao Nibs

Tablespoon Cacao Powder

Teaspoon Cinnamon, ground

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Add ingredients in the order listed and blend until smooth.

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.

Chocolate Stout Cake With Coffee Glaze

unsalted butter (1 1/2 sticks),

baking soda

black cocoa powder (or substitute additional natural process cocoa powder)

dark brown sugar

fine sea salt

grapeseed oil

240 milliliters stout beer

coffee

sour cream

eggs

whiskey

confectioners’ sugar

Place a rack in the lower third of the oven and heat to 350 degrees.

In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 10- to 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.

In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)

In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.

Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.

Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)

Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.

Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.

Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners’ sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)

Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.

Chocolate cake? Check. Cookie dough frosting? Check. Oozy caramel drizzle? Check. It doesn't get much better does it?

Cookie dough chocolate cake with caramel drizzle

unsalted butter, softened

(550 grams) caster sugar

tsp vanilla extract

(400 grams) self-raising flour

(100 grams) good-quality cocoa powder

(250 milliliters) milk

tsp baking powder

(185 milliliters) Kahlua

(330 grams) caster sugar

eggwhites

unsalted butter, chopped, softened

(200 grams) milk powder

tbs vanilla extract

dark chocolate chips, roughly chopped

(220 grams) caster sugar

salted butter

(125 milliliters) pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

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Get a healthy dose of heart-healthy fats with an avocado, berry, and hemp seed smoothie.

Heart-Healthy Hemp Smoothie

Clementine

Cup Mixed Berries, frozen

Dates, pitted

Cup Hemp Milk, unsweetened

Cup Water

Tablespoon Hemp Seeds

This chocolate chia pudding has an absolutely divine texture and consistency, making it the perfect healthy dessert.

Chocolate Chia Pudding

Cup Almond Milk, vanilla, unsweetened

Cup Chia Seeds

Teaspoons Cacao Nibs

Teaspoons Honey

To begin, pour almond milk, honey, and cacao powder into the NutriBullet and blend until evenly combined.

Next, pour in the chia seeds and pulse about 5 to 6 times to distribute the seeds. Allow this mixture to sit for at least 20 to 25 minutes, but the longer the chia seeds have a chance to gel, the better. Overnight is best.

When ready to serve, simply spoon into little parfait dishes and enjoy as is or add a few mint leaves or chopped berries for a tasty and lovely garnish.

Set yourself up for a perfect day by tucking into a rich and creamy bowl of chocolaty goodness that&#039;s also good for you.

Chocolate Banana Smoothie Bowl

Cup Almond Milk, unsweetened

Tablespoons Greek Yogurt, plain, non-fat

Cup Oats, rolled, gluten-free

Tablespoon Chia Seeds

Tablespoons Cacao Powder

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Top with banana slices, cacao nibs, hemp seeds, and oats.

Almond butter, banana, and cacao make for a winning combination in this sweet smoothie.

Monkey Business

Cup Spinach

Banana, frozen

Tablespoon Almond Butter, no added salt

Citrus and pear are a tasty duo that you&#039;ll enjoy in this bright and refreshing smoothie recipe!

Orange Pear Smoothie

Cup Greens, Spring Mix

Mint

Orange

Pear, cored

Cups Coconut Water

Tablespoon NutriBullet® Superfood Essential Greens

Indulge yourself without guilt with Shannon Harley's healthy sugar-free take on Ferrero Rocher chocolates which are packed full of protein.

Ferrero Rocher protein balls

Medjool dates, torn in half, pitted

(125 milliliters) hot espresso

(60 milliliters) coconut oil, melted

(250 grams) hazelnut meal

(220 grams) bukinis (roasted buckwheat from health food stores)

(60 grams) cacao nibs

(50 grams) cacao,

(35 grams) chocolate protein powder

hazelnuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

This simple, sugar-free stracciatella gelato is full of crunchy nuts and cacao nibs.

Sugar-free vegan stracciatella gelato

bananas,

(185 milliliters) almond milk

vanilla bean paste

(50 grams) flaked almonds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850743001&=domain=del

5348771529001-5981850743001

Creamy vanilla chip smoothie is naturally vegan, perfectly sweet, loaded with fragrant vanilla bean powder, cacao nibs, rich cashew and coconut butters, and is thickened with frozen pear instead of banana!

Creamy Vanilla Chip Smoothie

unsweetened non dairy milk ((I used oat))

Medjool date, pitted

cashew butter

coconut butter

vanilla powder

vanilla extract

sea salt

pear

cacao nibs,

In an upright blender, combine the non-dairy milk, pitted date, cashew butter, and coconut butter. Blend this mixture on high until completely smooth.

Open up the lid of the blender and to the non-dairy milk mixture, add the vanilla powder, vanilla extract, sea salt, and diced frozen pear. Blend this mixture on high until totally smooth. It will be thick!

Open up the lid of the blender one more time and add the cacao nibs. Blend on high for a few seconds until you have small cacao nib &quot;chips&quot; all through the smoothie. Pour the smoothie out into a glass, garnish the top with more cacao nibs and sea salt if you like, and enjoy!

These easy better-for-you muffins use cacao nibs in place of chocolate chips and make a perfect lunchbox filler or afternoon tea treat.

Easy vegan choc banana muffins

300.00 gm self-raising flour

brown sugar

82.50 ml cacao nibs

260.00 gm mashed banana (see notes)

115.00 gm sunflower oil

4.40 gm vanilla extract

169.95 gm unsweetened oat milk

2.50 gm bicarbonate of soda

apple cider vinegar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5754575246001&=domain=taste

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To-Die-For Ceviche recipe from Pati&#x27;s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

To-Die-For Ceviche

lime juice

orange juice

olive oil

jalapeño chiles (stemmed and coarsely chopped, seeding optional)

celery (sliced)

onion

cilantro leaves and upper stems (chopped, divided)

red snapper filet

(about 1 large) ripe mango (diced)

(about 1 large) ripe avocado (diced)

(about 2) tomatillos (husked, scrubbed, and diced)

cacao nibs (optional)

Tortilla chips

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.

Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.

When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Rich and luscious, my chocolate sweet potato smoothie is perfect for breakfast! It’s made with chocolate protein powder, cocoa powder, cinnamon, and more for a creamy and delicious vegan smoothie. It’s so satisfying even though it’s made with no banana

Chocolate Sweet Potato Smoothie (Vegan)

unsweetened non-dairy milk

plain non-dairy yogurt

almond butter

chocolate protein powder

cocoa powder

cinnamon

frozen cooked sweet potato chunks ((see note))

In an upright blender, combine the non-dairy milk, non-dairy yogurt, almond butter, vanilla, chocolate protein powder, cocoa powder, cacao nibs, cinnamon, sea salt, pitted Medjool date, frozen sweet potato chunks, and ice. Blend on high until completely smooth, about 1 minute. Enjoy immediately.

This smoothie is really delicious- so creamy, and it feels like a dessert.  I left out the cacao nibs because I didn't have them, and added a teaspoon of a ground up chia/flax/pumpkin/sunflower seed mixture for healthy fats.  I love this smoothie, and it's definitely going on repeat!

So easy to get in a smoothie rut, but this one is top 5 favourite smoothies for sure!

I've made this twice already this week! It's so cozy and rich. Thanks for a creative and delicious way to get vegetables in at breakfast!

A super easy cake made with olive oil, sour cream, frozen cherries, and topped with a crackly topping of sugar, orange zest, and cacao nibs. Not too sweet, it's one of those cakes that tastes as fresh on the fourth day as it does on the first. 

Olive Oil Cake with Cherries and Cacao Nibs

sugar

finely grated orange zest

extra virgin olive oil

g (2 tablespoons) cacao nibs

orange zest

225 g (1 cup) extra virgin olive oil

Fiori di Sicilia orange oil

baking powder

table salt

black pepper

240 g (1 cup) sour cream

250 g (2 cups) unbleached all purpose flour

In a small bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it is very fragrant. Stir in the olive oil and cocoa nibs. Set aside.

Topping

Preheat the oven to 325° with a rack in the lower third of the oven. Grease a 9 inch cake pan and line it with parchment paper. Make sure the pan is at least 2 inches high. Or you can use a 9 inch springform pan - greased and lined, same as the cake pan.

In a large bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it is very fragrant. Whisk in the olive oil, Fiori di Sicilia, vanilla extract, baking powder, baking soda, salt, and eggs, until fully mixed and glossy looking. Whisk in the sour cream until it is fully combined. Add the flour and whisk only until it is just combined. Fold in 200 grams frozen cherries. Pour the batter into the prepared pan. Distribute the remaining 130 grams of frozen cherries over the top of the batter and evenly sprinkle on the topping. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean, and the top is nicely browned.

Remove from the oven and let cool for 30 minutes. Turn the cake out of the pan and immediately invert it onto a rack in order to cool completely. I do this by covering a flat cookie sheet with foil, placing it on top of the cake pan, and quickly inverting the cake. If the parchment is stuck to the bottom of the cake, remove it, and place a cooling rack over the cake. Quickly invert the cake onto the rack. You will end up with the cake resting right side up on the cooling rack. After it has completely cooled, place the cake on a cake platter, serve, and Enjoy!

Olive Oil Cake

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Top 16 cacao nibs recipes from across the web

The most viewed cacao nibs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loco-Cocoa Recovery Shake

Chocolate Stout Cake With Coffee Gl...

Cookie dough chocolate cake with ca...

Heart-Healthy Hemp Smoothie

Chocolate Chia Pudding

Chocolate Banana Smoothie Bowl

Monkey Business

Orange Pear Smoothie

Ferrero Rocher protein balls

Sugar-free vegan stracciatella gela...

Creamy Vanilla Chip Smoothie

Easy vegan choc banana muffins

Creamy Vanilla Chip Smoothie

To-Die-For Ceviche

Chocolate Sweet Potato Smoothie (Ve...

Olive Oil Cake with Cherries and Ca...

The most viewed cacao nibs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine