70623 heather safe eat raw chocolate dough Recipes

butter, all-purpose flour, whole wheat flour, baking soda (optional), brown sugar, instant vanilla pudding, milk, vanilla extract, chocolate chips

butter, room temperature, brown sugar, granulated sugar, milk, vanilla extract, flour, salt, chocolate chips

peanut butter dough, flour, baking soda, salt, butter, at room temperature, brown sugar, granulated sugar, jello vanilla flavored instant pudding, eggs, pure vanilla extract, peanut butter, peanut butter or semi-sweet chocolate chips, chocolate dough, flour, baking soda, salt, butter, at room temperature, brown sugar, granulated sugar, jello chocolate flavored instant pudding, eggs, pure vanilla extract, peanut butter or semi-sweet chocolate chips

unsweetened coconut, cocoa powder (preferably raw cacao powder), maple syrup or 1/2 cup agave or 1/2 cup raw honey, coconut oil, warmed slightly (or coconut butter), vanilla, sea salt

fresh dates, pitted and cut in quarters, dried figs, stems removed, cut in quarters, unsweetened cocoa powder, raw nut butter (optional), vanilla extract, filtered water

frozen bananas, almond milk (fresh ), dates, vanilla bean, celtic sea salt, cacao (raw , powder form), stevia, ice (optional)

fresh dates, pitted and cut in quarters, dried figs, stems removed, cut in quarters, unsweetened cocoa powder, raw nut butter (optional), vanilla extract, filtered water

chocolate chips, white corn syrup, water, butter or 1 tbsp margarine, ready-to-eat cereal

butter, softened, brown sugar, egg, plain flour, self raising flour, cocoa, eating dark chocolate, rainbow nonpareils (hundreds & thousands in australia)

butter, room temperature, brown sugar, granulated sugar, milk, vanilla extract, flour, salt, tropical source brand chocolate chips, oreo cookies

raw cashews, dried blueberries, brown rice syrup, coarse sea salt, coconut oil, melted (divided ), vegan cocoa powder, divided (ghiradelli brand recommended), raw agave syrup, divided

chocolate (white or dark ), light karo syrup, x confectioners sugar (for dusting work surface)

ladyfingers , with variations! (raw), chocolate , brownie crust brownie crust (raw), chocolate mousse mix , non-dairy chocolate mousse (raw) - just use all the mousse the recipe makes, cream , non- dairy whipped - soy free (raw), chocolate syrup , for drizzle, chocolate sauce (raw)

semi-sweet chocolate chips, cooked chickpeas, drained and rinsed, egg substitute, baking powder, powdered sugar, powdered sugar, for garnish, fresh raspberries (optional)

pecans , walnuts, and almonds, kosher salt, raw cocoa powder, agave syrup, coconut butter, coconut butter, super ripe avocados, bananas, raw cocoa powder, agave syrup, almond milk, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.