Hi Kathy, for this recipe I recommend unsweetened cocoa powder (Dutch process AKA processed with alkali). I have used Ghirardelli and Whole Foods 365 with good results. Guittard and Valrhona would also be high end. Anything, even Hershey’s labeled Dutch-processed, would work, though.

Hi Sarah, yes you could do that. I would start checking for doneness at 55 minutes.

Hi Elizabeth, did you let the garlic sit in the lemon juice, then remove? That should lend a more subtle flavor. You might have also had very pungent and flavorful cloves, or large cloves. I would just adjust the amount of garlic to your taste.

Hi Deb, yes if they are already roasted, you might find them overdone if you cooked the entire time. I would try adding halfway through and see how those turn out.

Hi Doreen, I hope you enjoy this recipe and hope my recipes can help you as you adjust your diet.

Hi Charlanne, yes you can do that, but I find that to add enough protein powder to get a meaningful increase in protein per serving, it changes the flavor and texture. I would start with swapping a few tablespoons of powder for flour.

Hi Pam, I prefer the recipe as written and get great clumps as long as I follow the tips for clumps. Others in the comments have said they had good luck with egg whites.

Hi Kathy, I think dried cherries would be a good complement to the flavor, and I would start with adding a half a cup.

Hi Sarah, I recommend the recipe as written. You can substitute using butter, with some caveats. Oil generally yields a slightly softer, moister crumb that stays fresh a bit longer, and butter will brown faster.

Hi Jenny, yes feel free to adjust for your favorite bean varieties.