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Bittersweet chocolate, semi-sweet chocolate or a dark chocolate bar can be substituted for cocoa in recipes in a pinch. One oz. of dark chocolate equals 3 tbsps. of cocoa powder. As with baking chocolate, youâll need to eliminate 1 tbsp. of fat from your recipe. If your chocolate bar is very sweet you may want to cut the sugar in the recipe by 1/4 cup or so. You can substitute 1/2 cup of semi-sweet chocolate chips for 3 tbsps. cocoa powder. Youâll also need to subtract 1 tbsp. of fat and 1/4 cup sugar from the recipe.
Use in Baking. Coconut palm sugar is a versatile substitute for conventional cane sugar for most baking purposes. It is less sweet than cane sugar but more flavorful, with a molasses-like flavor similar to brown sugar, and in many cases the quantity of sugar can be reduced by up to 25 percent without altering the end result.