Sentences with phrase «coconut oil frosting»

Allow the cake to cool completely before frosting with coconut oil frosting and decorating with toasted coconut flakes.

But, like the majority of humans, cinnamon rolls are my weakness and that coconut oil frosting sounds insanely delicious!

... Or use the coconut oil frosting anyway and just be all «GIVE ME YOUR FROSTING,» and double up that coconutty goodness.

I'm SO glad you tried the coconut oil frosting!

Fluffy, perfectly - spiced sweet potato cupcakes topped with a simple salted coconut oil frosting.

I recently saw that Butter Loves Company adapted my vegan chai cake and topped it with a coconut oil frosting.

If you know me, you know I love coconut oil frosting for breakfast.

The coconut oil frosting ratio is a bit different (more oil, less pb), but I think of these as more of a treat and I usually eat them when I've already burned a bunch of calories during the day — to me they taste best with this ratio, but play around with it to fit your needs!

Can't wit to give them a try at my next xmas cookie session Vanessa @ VeganFamilyRecipes recently posted... Vegan Coconut Chocolate Cake w / Vanilla Coconut Oil Frosting

Not exact matches

I added frosting to make them a little more sassy — using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency.

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almond, almond milk, banana bread, bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea flour, cinnamon, coconut, coconut oil, cream, cream cheese, egg, fat, banana, milk, nutmeg, oats, pineapple, raisins, salt, walnuts, oil, mashed, carrots, flour, whole wheat flour, sugar, almond flour, baking soda, vanilla, coconut flakes, pecans, baking, muffins, pastry, soda, wheat, ingredients, flakes, topping, applesauce, frosting, cooking spray, flax

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

or indulging in a fancy olive oil), so I figured if I do 3 Tbsp coconut oil in frosting in the morning, I'll probably end up with about 4 by the end of the day.

Double Chocolate Zucchini Cake - moist chocolate cake made oil - free with tahini and topped with a fudgy chocolate coconut cream frosting.

Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1coconut milk 1/3 cup Anthony's Coconut Sugar 1Coconut Sugar 1 cup...

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This frosting works well left at room temperature, but might need refrigerated in the summer since coconut oil turns liquid above 75 degrees.

Thinking that once frosted, the cupcakes will be a mess in no time once the coconut oil melts.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

The very vanilla cupcakes are to die for without a need for frosting, but the amount of coconut oil and honey I used to make the frosting is so expensive to waste... is there a way to salvage this?

Hi Elana — I tried making this frosting and the coconut oil just didn't seem to want to blend with the rest of the ingredients.

Feel free to add more coconut cream, raw honey, or coconut oil to your frosting to soften the chocolate flavor.

And yes, because coconut oil turns to liquid at a lower temp than butter, this frosting does get a bit dicey a higher temps.

This Low Fat Chocolate Cake is made using coconut oil, both in the cake and frosting.

This was also my first time using coconut oil in frosting, which turned out great!

and in the frosting you use coconut butter, is this the same as the coconut oil that is solid at room temp?

1 cup almond flour 1/2 cup coconut sugar (can sub regular sugar) 1/2 cup cocoa powder 1 tsp baking powder 2 eggs 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting:

I topped mine with roasted pecans, and frosting with coconut oil, powdered sugar, lemon zest, pineapple juice and butter, so good!

There are tasty cakes made with almond flour, coconut flour or other grain - free flours topped with frosting made from dairy - free delights like coconut cream, coconut oil and more!

The frosting uses just soft goat cheese (chevre) and the coconut oil instead of cream cheese or butter.

Mix in butter and coconut oil to frosting one tablespoon at a time.

There is a hint of coconut from the large amount of coconut oil used in the recipe and a little in the frosting.

These muffins are made with coconut flour and coconut oil and topped with a rich, creamy frosting.

So today's vegan cream cheese frosting only uses «real» ingredients — maple syrup and coconut milk, yogurt, and oil!

Coconut oil helps the frosting to maintain structure after being chilled, so I wouldn't recommend substituting it.

The coconut oil base makes for a creamy frosting that packs tons of flavor.

A heads - up about that flavor: Since the coconut oil is not cooked, the frosting DOES taste like coconut.

I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.

The cute little frosting that's all prettily piped on top gets its sturdiness (and fat, shhhh...) from coconut oil.

3 cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar

NOTE: If you prefer not to use grain free powdered sugar, you can make the frostings with coconut butter and stevia (and aforementioned «dyes») or you can experiment with melted coconut oil which after solidifying will harden like icing

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For more of a dessert and special treat, I would add the maple frosting made from cashews, coconut oil, and maple syrup.

FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic) 1 tsp vanilla 1/2 tsp almond extract 1/2 cup powdered sugar or more, to taste 1 cup unsweetened shredded coconut

I also added a few drops of orange essential oil and made a chocolate ganache with coconut cream, honey and cocoa powder for the frosting.

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

I used coconut oil instead of grapeseed, Bob's Red Mill Coconut flour and for my chocolate frosting I used 90 % cacao (3/4 of a cup and 1/4 cup of semi sweet chocolate coconut oil instead of grapeseed, Bob's Red Mill Coconut flour and for my chocolate frosting I used 90 % cacao (3/4 of a cup and 1/4 cup of semi sweet chocolate Coconut flour and for my chocolate frosting I used 90 % cacao (3/4 of a cup and 1/4 cup of semi sweet chocolate chips).

Sometimes I add in coconut cream to make it more of a frosting for cupcakes or coconut oil if I want to thin it down and keep it a bit softer.

The creamy raspberry frosting, made with just coconut oil, confectioners sugar and raspberry juice, is easy to whip up with ingredients you likely have on hand.