Shiloh Farms Organic Cocoa Powder Description
- Real Food Since 1942
- Wholesome, Healthy Foods
- Non-GMO
- Non-Alkalized
- Kosher
SHILOH FARMS looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
Natural roasted cocoa powder is intense & bitter, imbuing deep chocolate flavor to both sweet (brownies, cakes, cookies) & savory (mole sauce, chili) dishes.
Unlike Dutch Cocoa, natural cocoa powder is non-alkalized, making it very strong, dark & slightly acidic. When used in recipes calling for baking soda, its natural acidity creates a leavening action, giving extra lift to baked goods.
Directions
Suggestion: To ensure solubility, make a smooth paste of cocoa powder and warm water before adding other ingredients.
Free Of
GMOs
*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.
Nutrition Facts
Serving Size: 1 Tbsp. (5 g)
Servings per Container: About 90
| Amount Per Serving | % Daily Value |
|
| Calories | 21 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0.5 g | 2% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 1 mg | 0% |
|
| Total Carbohydrates | 3 g | 1% |
|
| Dietary Fiber | 2 g | 8% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 1 g | 2% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 8 mg | 1% |
|
| Iron | 1.5 mg | 8% |
|
| Potassium | 215 mg | 5% |
|
Other Ingredients: Organic ground roasted cocoa beans.
This product was packaged using equipment that also handles wheat, soy, sesame & tree nuts.
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
full disclaimer.
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Raspberry Cheesecake Brownies
[vc_row][vc_column][vc_column_text]These raspberry cheesecake brownies bring together everything you want in a crowd-pleasing dessert. A rich, fudgy brownie layer forms the base, topped with a smooth, creamy cheesecake swirl and finished with tart freeze-dried raspberries for just the right contrast. The flavors strike a balance between deep chocolate and bright fruit, while the swirled layers make each square feel a little special without being fussy. They’re easy to love, easy to share and ideal for when you want a dessert that feels familiar but still a step above the everyday.
Raspberry Cheesecake Brownies
Brownie Layer
- Cooking spray
- 1 stick unsalted butter (½ cup, cut into ½-inch cubes)
- 1 cup semisweet chocolate chips
- 2 Tbsp. cocoa powder
- 1/4 tsp. kosher salt
- 1 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1/2 cup all-purpose flour
Cheesecake Layer
- 8 oz. cream cheese (room temperature)
- 1/4 cup sugar
- 1 large egg (room temperature)
- 1/4 tsp. vanilla extract
- 1/8 tsp. kosher salt
- 1/2 cup freeze-dried raspberries
- Move oven rack to center and preheat oven to 350 degrees F. Grease 9-inch square baking dish with cooking spray or butter and line with parchment paper, leaving 2-inch overhang on sides.
- To create double boiler, set medium heat-proof mixing bowl over medium saucepan filled with 2 inches of water. Bring water to simmer over medium heat, ensuring bowl does not touch water. Place butter and chocolate in bowl and stir until fully melted and combined.
- Remove bowl from heat and stir in cocoa powder and salt.
- In separate large mixing bowl, whisk together sugar, eggs and vanilla until light and fluffy, 2 to 3 minutes.
- Add chocolate mixture to egg mixture and whisk to combine. Add flour and mix until just combined.
- Pour into prepared baking dish.
- To make cheesecake layer, use electric mixer to beat together cream cheese, sugar, egg, vanilla and salt until smooth.
- Using large spoon or measuring cup, dollop cheesecake batter over brownie batter. Use butter knife to swirl chocolate mixture into cheesecake layer. Place freeze-dried raspberries on top and gently press into batter.
- Bake 20 to 25 minutes, until toothpick in the center comes out mostly clean. Cool in pan on wire rack for 30 minutes, then use parchment paper to transfer brownies to wire rack and cool to room temperature.
Grab these ingredients and more for your holiday baking at Vitacost.
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