Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Vanilla Extract Description
Frontier Co-op® Pure Vanilla Extract is buttery smooth, extra-sweet with no added sugars. and has subtle floral notes, making it excellent for desserts and sauces. But that's not all — this vanilla is great in smoothies, savory dishes and even DIY home care, too.
Choosing Frontier Co-op's vanilla extract ensures that you'll bring out the fullest flavor in your recipes without adding artificial flavors or sweeteners.
Free Of
GMOs, artificial flavors.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Water, alcohol, vanilla bean extractives.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Gluten-Free Chocolate Espresso Torte
[vc_row][vc_column][vc_column_text]Rich, fudgy, and infused with bold espresso flavor, this chocolate espresso cake is a dream dessert for coffee and chocolate lovers alike. Made with wholesome ingredients like coconut sugar, almond butter and
Navitas Organics incomparable cacao powder, this chocolatey torte dessert is gluten free, dairy free and even free of refined sugar — all without skimping one bit on glorious, gooey decadence.
Gluten-Free Chocolate Espresso Torte
- 1-1/4 Vitacost Multi-Blend Gluten-Free Flour
- 2/3 cup Navitas Organics Cacao Powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup instant espresso
- 1/4 cup boiling water
- 3/4 cup coconut oil (measured, then melted)
- 1-1/4 cup coconut sugar
- 3/4 cup pure maple syrup
- 1/2 cup unsweetened almond butter
- 2 tsp. vanilla extract
- 3 eggs (room temperature, whisked together)
- 1 cup semi-sweet chocolate chips (plus 1/4 cup more, to top)
- Preheat oven to 325 degrees F. Line 9-inch baking pan with parchment paper, grease sides and dust everything with cacao powder.
- Into medium mixing bowl, sift together chickpea flour, cacao powder, baking soda and salt.
- In large mixing bowl, whisk together instant coffee and boiling water until coffee dissolves. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs to form thick paste.
- Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour mixture into baking pan and sprinkle with remaining ¼-cup chocolate chips.
- Bake 40-45 minutes, until toothpick inserted in center comes out with moist crumbs.
- Turn off oven, open door slightly and allow torte to cool inside oven one hour; Transfer to wire rack to cool completely prior to slicing.
Get the better-for-you ingredients you’ll need from Vitacost.
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