#cocoalovers

Indulge in these delicious vegan Nutella macaroons made with shredded coconut, toasted hazelnuts, cacao powder, and maple syrup. They are a perfect treat for any occasion, whether it's a snack or dessert!

Ingredients: 2 cups shredded coconut. 1/2 cup hazelnuts. 1/4 cup cacao powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Spread shredded coconut and hazelnuts on a baking sheet and toast in the oven for 8-10 minutes, or until golden brown, stirring occasionally. In a food processor, blend toasted hazelnuts until finely ground. Add toasted coconut, cacao powder, maple syrup, melted coconut oil, vanilla extract, and salt to the food processor. Pulse until well combined and sticky. Using your hands, roll the mixture into small balls, then flatten slightly to form macaroon shapes. Place macaroons on a lined baking sheet and refrigerate for at least 30 minutes to firm up. Enjoy your vegan Nutella macaroons!

Prep Time: 15 minutes

Cook Time: 10 minutes

These cocoa nuts are a tasty snack that are great for people on the keto diet because they are low in carbs. The slow cooker method makes sure that the nuts are covered evenly in the tasty cocoa, which makes them a great treat for any event.

Ingredients: 2 cups mixed nuts almonds, pecans, walnuts. 2 tablespoons cocoa powder. 2 tablespoons powdered erythritol. 1 teaspoon cinnamon. 1/4 teaspoon salt. 2 tablespoons melted coconut oil.

Instructions: In a slow cooker, combine the mixed nuts, cocoa powder, powdered erythritol, cinnamon, and salt. Drizzle the melted coconut oil over the nut mixture and stir until evenly coated. Cover and cook on low for 2-3 hours, stirring occasionally. Once the nuts are toasted and fragrant, spread them in a single layer on a baking sheet lined with parchment paper. Allow the nuts to cool completely before serving or storing in an airtight container.

Prep Time: 5 minutes

Cook Time: 120 minutes

Enjoy these rich vegan chocolate muffins, which are ideal for chocolate enthusiasts. They have a rich cocoa flavor and are fluffy and moist. They're also free of eggs and dairy!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup sugar. 1/2 tsp baking soda. 2 tsp baking powder. 1/2 tsp salt. 1 cup almond milk or any plant-based milk. 1/3 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Mix the flour, sugar, baking soda, baking powder, cocoa powder, and salt in a sizable mixing bowl. The almond milk, vegetable oil, and vanilla extract should all be combined in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; some lumps are acceptable. Add the vegan chocolate chips and stir. Evenly divide the batter among the muffin cups, filling each to about two thirds of the way. When a toothpick is inserted into the center of a muffin, it should come out clean after 18 to 20 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your delectable chocolate muffins without gluten!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in these double trouble chocolate cookies made with almond flour and cocoa powder. They're Paleo-friendly and perfect for satisfying your chocolate cravings without the guilt!

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/3 cup dark chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in dark chocolate chips. Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Have some of this vegan mocha chip banana ice cream. It's so creamy. Ripe bananas, cocoa powder, almond butter, and almond milk are some of the healthy things that go into making it. Vegan chocolate chips give it extra richness and texture.

Ingredients: 4 ripe bananas, frozen. 2 tbsp cocoa powder. 2 tbsp almond butter. 1/4 cup almond milk. 1/4 cup vegan chocolate chips.

Instructions: Freeze bananas and then peel and cut them up. The frozen banana slices, cocoa powder, almond butter, and almond milk should all be put into a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. The vegan chocolate chips should be mixed in. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve with extra chocolate chips on top if you want.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in these irresistibly chewy and gooey flourless chocolate chip cookies with a rich cocoa flavor and chocolate chips. This recipe eliminates the flour but does not sacrifice flavor or texture.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup pure maple syrup. 1 large egg. 2 teaspoons vanilla extract. 1 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix cocoa powder, salt, almond flour, and baking soda in a bowl with a whisk. Melt the coconut oil and add the maple syrup, egg, and vanilla extract to another bowl. Mix the ingredients together until they are well blended. Stir the wet and dry ingredients together until a dough forms. The chocolate chips should be carefully mixed in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between them. Put it in the oven for 8 to 10 minutes, or until the edges are set and the middle is still soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

The rich cocoa, sweet cherries, and nutty almond flavor in these Chocolate Cherry Bliss Balls make them a real treat. They are great for satisfying your sweet tooth while giving you a healthy, plant-based treat.

Ingredients: 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup cocoa powder. 1/2 cup dried cherries. 1/4 cup maple syrup. 1/4 cup almond butter. 1 tsp vanilla extract. Pinch of salt. 1/4 cup vegan chocolate chips optional, for coating.

Instructions: Use a food processor to grind rolled oats into a fine powder. To the food processor, add maple syrup, almond butter, dried cherries, cocoa powder, a pinch of salt, and almond flour. Pulse the ingredients together until they stick together and look like dough. Place the dough balls on a baking sheet that has been lined with parchment paper. You can melt the vegan chocolate chips and cover the bliss balls in chocolate if you want to. Put it in the fridge for at least 30 minutes to make it firm. As a tasty vegan snack, try these Chocolate Cherry Bliss Balls!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the irresistible goodness of these triple chocolate chip cookies. With a perfect blend of cocoa flavors and three types of chocolate chips, they're a chocolate lover's dream come true.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup milk chocolate chips. 1 cup white chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet, milk, and white chocolate chips, distributing them evenly throughout the dough. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these decadent triple chocolate chip cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes