If you're looking to add some of the benefits of coconut oil into your diet, or that of your family, try this recipe
for Coconut Oil Chocolate Chip Cookies, which look perfectly chewy yet crisp.
The recipe was
for these Coconut Oil Chocolate Chip Cookies, which ended up being the best chocolate chip cookies I have ever had in my life!
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped
chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Seriously though, I use this to mix with
coconut oil and cacao powder
for a low - sugar AWESOME quick fix
for chocolate cravings.
All my
coconut oil sweet recipes are
chocolates and I was looking
for something new to give my clients, THANKS!
I tried Lovely Brownie Bliss Baking Mix — let me just say between the organic dark
chocolate chips,
coconut oil and rich cacao powder, these decadent gluten - free brownie had to HIDDEN from the family
for my own personal enjoyment.
TIP: This recipe calls
for coconut butter (not
oil), and although I know that many people don't like
coconut, I promise, the
chocolate and peanut butter totally covers up the
coconut flavor.
If you peek at the recipe
for our No - Bake
Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the s
Chocolate -
Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-
chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the s
chocolate-
coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut-peanut-butter-bars/),
for example, we use a little
coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut oil in the
chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the s
chocolate layer there, too — just to help with spreadability, but in that recipe, the
coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut oil is optional if you're willing to put in just a little more effort to do the spreading.
Melt the
chocolate chips and
coconut oil (if using) in the microwave
for about 3 minutes at 50 % power, stirring after each minute (see note).
If you look at the post again, you'll see that I use refined
coconut oil because I don't care
for the strong taste of virgin
coconut oil when not countered with an equally strong flavor like
chocolate.
If you don't have a
chocolate factory waiting
for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey,
coconut oil, vanilla, and sea salt — and that's it!
I have been using
coconut oil as a moisturizer
for quite a while, so decided to make some of your
chocolate mint body butter this morning.
When you put the bombe back into the freezer
for the last time, combine the
chocolate chips and
coconut oil in a glass bowl and microwave
for 1 minute.
Substituted a couple things
for what I did / did not have — vegetable
oil for the
coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark
chocolate chips.
Add the melted
chocolate,
coconut oil and the pitted dates and blitz
for another minute until you have a sticky dough (the mixture should be sticky when pressed between your fingers).
Now I normally use
coconut oil in my recipes, but I swapped it
for this
chocolate olive
oil.
As
for the
chocolate topping, I melted with the
coconut oil about 1/3 cup GF mini dark
chocolate chips before adding the cocoa powder.
For the
chocolate sauce 2 tablespoons
coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt
Tags: chewy brownie recipes,
coconut oil baking,
coconut oil brownies,
coconut oil chocolate, decadent dessert recipes, dessert, how to replace butter
for coconut oil, how to replace vegetable
oil for coconut oil, s'mores brownie recipe, s'mores desserts, s'mores recipes, sweet
I just made these heavenly brownies and did the following substitutions:
For every ounce of
chocolate I used 3 tablespoons of cacao powder I added 4 tablespoons water and 2 extra teaspoons
coconut oil since I used cacao powder Instead of arrowroot starch or flour, I used one egg (sorry vegans!)
You may also want to make extra
chocolate sauce (dark
chocolate chips and
coconut oil) because it's a perfect DIY
chocolate shell made
for dipping anything frozen into
for an instant treat.
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect
for this
chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.
Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of
coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway
for extra
chocolate kale chips!).
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For the
chocolate drizzle, melt the
chocolate and
coconut oil together in a glass bowl set over a pot of simmering water.
2 cups shredded
coconut flakes 3 tbsp
coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or
chocolate chips) 1/4 cup
coconut oil, liquid 1 mint
chocolate bar
for dipping, melted (about 3oz)
Once cooled, add the dark
chocolate and
coconut oil to a small bowl and microwave
for 30 seconds.
In a small microwavable bowl, add the
chocolate chips and
coconut oil and microwave
for 15 second intervals until the
chocolate is melted and smooth.
1 cup Beet Puree 1/3 cup
coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup
coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp
coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup
chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
While you're waiting
for the cake to cool, prepare the
Chocolate Topping by combining chocolate chips, coconut oil, and peanut butter in a microwave s
Chocolate Topping by combining
chocolate chips, coconut oil, and peanut butter in a microwave s
chocolate chips,
coconut oil, and peanut butter in a microwave safe dish.
Place 1 cup of the dark
chocolate chips and 1 tablespoon of the firm
coconut oil in a microwave safe bowl and microwave
for 30 seconds or so.
I only use 1/8 cup of the honey and a little less
coconut oil than the recipe calls
for, but I use
chocolate chips, less than 1/4 cup.
My subs: 1/4 -1 / 3 cup
coconut oil for butter 1 / 8th local honey 2 flax «eggs» and 1 normal egg Sprinkle of cloves (didn't have cinnamon)
Chocolate chunks chopped up Love able Spoonful of sunflower butter
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or
coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1 tablespoon pure vanilla extract dark
chocolate chips
for the eyes (optional)
But here is a good example of some
Coconut Blueberry
Chocolate Bark: (and a great site as well) http://lifeasadreger.wordpress.com/2010/10/18/paleo-
coconut-blueberry-bark/
For mine, I used a bag of Vegan Dark
Chocolate Chips that I got at Whole Foods, melted together with some
Coconut Oil.
Just swap the melted butter out
for melted
coconut oil, and the Nutella out
for a vegan nut butter — I suggest Justin's
Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark
Chocolate Dreams!
Add the
coconut oil to the
chocolate and melt in the microwave
for an additional 10 seconds.
A delicious combination of
chocolate cocoa powder, maple syrup,
coconut oil, vanilla and gluten - free flour rolled into delicious chewy vegan balls - perfect
for the holidays!
A blueberry muffin with homemade organic ghee
for breakfast, and a
chocolate chip muffin / cupcake with melted
coconut oil for dessert.
I melted
chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1 tablespoon of
coconut oil (also all I had) and 1 tablespoon of butter
for the cake.
Ingredients - 1 cup tahini - 1/2 cup
coconut sugar - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon
coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup
chocolate chips
For the
chocolate drizzle - 2 tablespoons
chocolate chips - 1 teaspoon
coconut oil
Hazelnut fudge... the second time we made it we left out the nuts and the honey... liked the second batch best.Love
chocolate but it bothers my tummy... to acidic
for me but no problem with the fudge we made with
coconut cream.both of my gradaughters are big on
coconut oil... I must share this recipe with them.
everyone in my house loved them including my crazy picky 8 year old:) I did use
coconut oil instead of almond butter and swapped mini
chocolate chips
for the dark
chocolate chips, baked in mini muffin tins.
I subbed in the
coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the
chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon.
for cigars 4 tablespoons ghee or
coconut oil plus more
for brushing finished cigars 4 tablespoon honey about 1/4 cup chopped dark
chocolate
The only reason I didn't use
coconut oil in them is because
chocolate seems to bring out the
coconut flavor, and that's now what I was going
for with the recipe, but if it's definitely a great substitute if you don't mind having the
coconut flavor.
First, melt all the
coconut oil combined
for the Mint Patty and
Chocolate Topping, until it's just barely melted but not hot.
For the coating, place the dark
chocolate and
coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As
for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark
chocolate chips even easier by melting pure
coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
Just made these to exact recipe specs, choosing tahini (Trader Joes organic) vs
coconut oil and dark
chocolate chips with only one exception - I put one Sweet and Spicy pecan (Trader Joes) on each top before baking mainly
for looks (and because I look
for excuses to eat them).