From Delicious Living Magazine, 12/11
"Not to be confused with sweetened hot cocoa mix, antioxidant-rich pure cocoa comes from roasted cacao nibs; after extracting most of the natural cocoa butter, the resulting "liquor" gets ground again into powder."
Cookie Recipe Below!
1. Hot Chocolate: Blend or whisk 1/4 cup cocoa, 3 cups hot non-dairy milk, and your favorite sweetener, plus a dash of vanilla, cayenne, and cinnamon. For an authentic touch, use a molinillo, a traditional Mexican tool spun between your hands to create a frothy drink.
2. Shake: Make a satisfying snack by blending 2 tablespoons cocoa powder, 1 tablespoon peanut or, 1 cup unsweetened non-dairy milk, and a couple of ice cubes. You also can add 1 banana if you choose.
3. Soup: Cocoa's rich flavor and depth enhance soups and stews; stir a tablespoon or two ofinto chili.
4. Baking: Dust greased cake or muffin pans with cocoa powder instead of flour for a gluten-free and tasty no-stick assist.
5. Cookies: Cocoa-Almond No-Bake Cookies*
"These vegan cookies are a breeze to make. For a completely gluten-free treat, use gluten-free oats."
Place 1 cup natural cane sugar, 1/2 cup unsweetened almond or other non-dairy milk, 1/2 cup coconut oil, 6 tablespoons unsweetened cocoa, and 1/4 teaspoon sea salt in a large saucepan over medium-high heat. Bring to a boil; boil for 90 seconds, stirring constantly. Remove from heat and stir in 3/4 cup almond butter, 2 1/2 cups quick-cooking oats, 1/2 cup unsweetened shredded coconut, and 1 tablespoon vanilla extract. Drop by rounded teaspoons onto parchment paper, flattening slightly. Chill 30 minutes to set. Store in refrigerator. Makes 3 1/2 dozen.
*Could substitute peanut butter for almond butter. I left out the coconut oil and shredded coconut, too.