Sentences with phrase «use melted coconut butter»

I would use melted coconut butter and skip the coconut milk (or use a tablespoon of coconut oil instead).

Not exact matches

Conscious chocolate does have a lower melting point than other chocolate due to the coconut butter and because we do not use any emulsifiers.

butter or coconut oil, melted (or another 1/4 cup applesauce) 1/4 -1 / 3 cup sugar or honey (I used 1/4 cup brown sugar) 3/4 cup whole wheat flour (I used white whole wheat flour) 1 tsp.

Wet ingredients: 4 tbsp vegan butter, melted — or you can use coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja

You can simply use raw cocoa butter and that will give you a finished candy that melts, or you can add raw pastured butter and coconut oil, which have their own health benefits.

If you use cocoa butter instead of coconut oil it sets well when cooled and doesn't melt.

Use a double boiler to melt the coconut oil peanut butter together.

You can most definitely use coconut butter to spread on toasts, muffins, or bagels, or you could melt it and drizzle it on pancakes and waffles.

I used melted coconut oil instead of butter and coconut milk instead of almnd milk.

1 c. cashew butter (you could also use almond butter, or if you want a nut - free version, coconut butter, slightly melted)

Then I melt coconut oil (you can use butter if you'd like) to pour over the popcorn.

sukrin gold 4,5 Tbsp coconut oil or butter — soft or melted 2 Tbsp coconut fibers (defatted coconut flour)-- Alternatively use 4 Tbsp reg.

1T Agar flakes 6T Hot water 1 1/2 C Diced mango 3T Lemon juice 2T Agave nectar 1T Coconut oil, melted 3T Coconut butter, melted (I used homemade but also recommend Artisana brand)

Another vegan option is to use 3 tablespoons melted coconut oil and 1 tablespoon soymilk in place of the butter.

Can I use melted Cacao Butter instead of coconut oil..

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

* For cakey cookies use softened clarified butter and coconut oil instead of melted.

Gently melt the cacao butter and coconut butter together over a double boiler (glass bowl over a pot of boiling water), remove from heat and add the vanilla powder, coconut nectar and stevia, if using.

Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract

The second time I used coconut flour as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet chocolate chips.

FYI — I used half coconut oil and half butter (melted — in place of the «industrial seed oil»).

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

2 cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4 cups coconut 1 cup almond slivers (best if toasted) 1 cup chocolate chips 1/4 cup whipping cream (we used evaporated milk) 1/2 cup white chocolate chips

• 1 cup cornmeal (we used Bob's Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups sugar • 2 tablespoons baking powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3 cup liquid coconut oil • 2/3 cup unsalted butter, melted • 2 1/2 cups whole milk (we used goats milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons honey • 4 eggs, beaten

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!!!

1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened almond milk 2 TBS melted butter or coconut oil 7 eggs (4 if using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)

If you don't have that on hand, cashew butter will also work or you can opt to use melted coconut oil.

150g Oats 2 medium bananas (about 190 - 200g) 50g desiccated coconut 120g chopped dates (if you don't have enough dates substitute chopped raisins) 100g melted coconut oil (or butter) 80g nuts and seeds (I used pumpkin seeds, chia and pecan)

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

40g (around 1/4 cup) melted coconut oil or vegan butter (I used vegan butter and just melted it in the microwave)

3 Tbsp coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut butter or other nut butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I use this)

I usually try to use the coconut oil slightly softened, but not totally melted... kind of like room temp butter when I make regular chocolate chip cookies.

My recipe notes: I used coconut butter that I melted a little in the microwave, and mixed the brown sugar and coconut oil with electric hand beaters.

I used coconut oil instead of butter just because it was easier (already melted).

2 cups of your favorite peanut butter (I used Justin's) 2 large ripe bananas or 3 regular sized 1/3 cup of maple syrup 1/4 cup of melted coconut oil 1 tablespoon of vanilla extract

If you don't have any cocoa butter on hand, you can easily use coconut oil instead, they will just melt in your mouth even easier.

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

Mix together the coconut oil — or melted butter, depending on what you used — and graham cracker crumbs and pat down into a 8 × 8 baking dish.

For ultra low - carb chocolate chunks, use 100 % cocoa, some butter, coconut oil, or cocoa butter, and a non-aqueous sweetener like Truvia, melted in a double - boiler setup.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fButter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fbutter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

Do you think I could use melted coconut oil in place of butter?

I used coconut butter instead of coconut oil... Still melted it down delic... Thank you!!!

1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt

Ingredients 2 cups oats (I used old fashioned) 1/2 cup brown sugar 1 teaspoon baking powder 1 heaping teaspoon cinnamon 3/4 cup dried cranberries 1 1/2 cups milk (I used almond) 1 egg, lightly beaten 1 teaspoon vanilla extract 2 tablespoons butter or coconut oil, melted + cooled 5 canned peach halves, diced

3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)

I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmBUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter and palm oil).

vegetable or canola oil (I usually use melted butter or coconut oil) 1 cup pancake mix

Hi Melissa, my recommendation would be to use 1 stick of butter (melted), but you could also use 1/2 cup vegetable oil in place of the coconut oil.

Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs.