In a small sauce pan boil some water, place coconut
oil in a heat proof bowl over top of boiling water, until melted.
Melt the coconut
oil in a heat proof bowl, suspended over a pot of recently boiled water.
For the chocolate layer, add the raw cacao and sweetener to heated coconut
oil in a heat proof bowl over hot boiling water (I do this on the stove top) and combine.
Place the cacao butter and coconut
oil in a heat proof bowl set over a pan of steaming water with the heat turned off.
Not exact matches
Melt chocolate chips, butter, and coconut
oil in a double - boiler (or simply place a
heat -
proof bowl on top of a pot to create the same effect) over low
heat.
In a large
heat -
proof bowl, combine the sugar,
oil and golden syrup.
To gently melt the coconut
oil and raw cacao butter, place them
in a
heat proof bowl set over a pan of steaming water with the
heat turned off.
To make the base, first gently melt the coconut
oil by placing it
in a
heat proof bowl set over a pan of steaming water with the
heat turned off (see note below).
In a large
heat proof serving
bowl, toss the roasted veggies and cooked spelt berries with a drizzle of cold pressed olive
oil, about a teaspoon or two of pure maple syrup, and a squeeze of fresh lemon juice.
Break up the chocolate and place
in a
heat proof bowl along with the coconut
oil and salt.
To gently melt the coconut
oil, place
in a
heat proof bowl set over a pan of steaming water with the
heat turned off (you could use the same pan of water as the chocolate, just switch
bowls the
bowls over as needed).
Gently melt the coconut
oil by placing
in a small
heat proof bowl set over a pan of steaming water with the
heat turned off.
To make the raspberry layer, gently melt the coconut
oil by placing
in a
heat proof bowl set over a pan of steaming water with the
heat turned off.
To make the base, gently melt the coconut
oil by placing
in a
heat proof bowl set over a pan of steaming water with the
heat turned off.
Place chocolate and coconut
oil in a
heat proof or stainless
bowl.
To gently melt the coconut
oil place
in a
heat proof bowl set over a pan of steaming water with the
heat turned off.
Put your fruit puree and coconut
oil in a perspex /
heat proof bowl and put it
in the preheating oven for a few minutes to melt.