In which case, I would suggest going
with more coconut butter and less coconut oil.
Or if you wanted to adapt this recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could try replacing the maple syrup
with more coconut butter, adding brown / cane sugar (about 1/3 cup) and replacing 1/2 cup of the flour with cacao powder.
Not exact matches
We've been playing around
with lots of variations of these recently, as we eat so many of them, so if you're enjoying these we can definitely share
more — we made some
coconut and apricot ones on Friday that were a dream, and some cacao and almond
butter ones too, which were delicious!
But here we make it a tad
more special and extra delicious by cooking the oatmeal
with pure apple juice / cider, spices,
butter or
coconut oil and chopped almonds for extra rich flavor and texture.
I doctor it up quite a bit
with nut
butter or
coconut yogurt,
more berries and seed sprinkles, and eat it
with a spoon.
Please don't hesitate to use your fingers
more, like greasing the dish
with with coconut butter etc..
Raw Ferrero Roche Truffles These truffles are made
with smooth chocolate hazelnut
butter (use homemade to avoid additives),
coconut oil, cacao powder,
coconut milk, vanilla bean paste, and
more.
Salted Caramel Hazelnut Truffle Bars
With fancy flavors like dates, cacao powder, hemp hearts, buckwheat groats, maple syrup,
coconut cream, cacao
butter, vanilla, and
more, these bars are going to be your new favorite dessert.
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 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 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 spr
coconut oil is optional if you're willing to put in just a little
more effort to do the spreading.
I think I'll throw it back in
with some almond
butter and
more coconut oil and water and see what happens?
Because they are liquid, these oils aren't likely to whip up unless they are first blended
with more solid fats like
coconut oil, shea
butter or cocoa
butter.
Between buckwheat groats, almond flour,
coconut flour, an assortment of dark chocolate bars, rice cakes galore, and
more nut
butter that even I can get through, I have quite a bit to work
with.
Mixing the
coconut oil
with shea or cocoa
butter will raise its melting point and keep it
more solid when its warm.
I was pretty generous
with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added
more salt to the liquid mix of
coconut oil, honey, brown sugar,
butter, and vanilla extract.
YES, the caramel, the browned
butter cookie dough,
with coconut milk, the pretzels,
more choc / PB.
You could probably substitute the
butter with more coconut oil just fine, I haven't tried it but I would assume that it would work well.
The clotted cream proved
more of a challenge and it took me a few trials and errors to come up
with something I loved — a mixture of vegan
butter, icing sugar and
coconut cream to create a cheat's version of clotted cream.
Filed Under: Bars and Bites, Sweets & Desserts Tagged
With: baked,
butter, chocolate, Chocolate Chocolate and
More,
coconut, decadent, dessert, graham crackers, Layers, magic bars, pecans, sweet, sweetened condensed milk, treat
And I'd assume donuts holes made
with coconut butter instead will likely be
more dense, and less soft & donut - like too.
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
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!!!
To make it even
more delicious top
with peanut
butter, maple syrup and some crunchy
coconut chips.
Super moist and delicious flourless pumpkin
coconut bread
with roasted pecan pumpkin
butter — not sure which one I am
more excited about — the
butter or the bread, they are both super delis and fall - ish.
Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut
butter, olives,
coconut, raw almond
butter, raw nuts and seeds, etc.), and
more raw entrees along
with steamed vegetables or the occasional roasted vegetable, legume and grain dish.
Not only is this recipe simple and quick, it's also customizable and becomes even
more exciting when topped
with banana slices, peanut
butter, maple syrup and toasted
coconut flakes.
A rift off my 5 minute caramel sauce but
with more maple,
coconut oil and almond
butter to thin it so it was pourable.
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 f
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
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 f
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 fridge.
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
Seriously though, I've come to realize that all my favorite brands and products are the ones made
with coconut (flakes, shreds,
butter, oil, whatever, the
more the merrier in my opinion).
Even though muffins work too, donuts are just
more happy - making somehow I love
coconut butter for frosting, you barely need to sweeten it
with that natural coconutty flavor too!
Top
with grass - fed
butter or ghee and some
coconut blueberry
butter to make it even
more enjoyable!
my sweet tooth and the newly discovered h.pylori in my gut are screaming for three times as many strawberries or oh, raspberries, and way way
more stevia HOWEVER i have been very interested in reading about your food plan for your body — i have had something similar recommended, as i have some health struggles myself, i had a mashed sweet potato salad last night
with dandelion greens, a bit of sliced apple and lightly sweetened
with stevia
coconut butter drizzled all over and
coconut oil in the mashed sweets — it was GOOD.
However, when
more than a few of you email me over the course of a week, asking for a
coconut oil version of an existing OLC recipe (that's laden
with vegan
butter), I couldn't resist saying yes.
I changed Hannah K's recipe to include cacao
butter, rendering the bar
more solid at room temperature and giving it that nice snap that chocolate should have, but you can just replace it
with more coconut oil if you want.
One warm weather tip — making these homemade vegan protein bars and the topping
with cocoa
butter instead of
coconut oil will make them
more stable.
the dates seemed to overpower the peanut
butter, and since I like my peanut
butter cookies really peanut - buttery, i think I will stick
with the
more neutral
coconut sugar going forward.
Currently I am making chocolate
with just
coconut oil but wanted to switch to cacao
butter to give it a
more chocolate taste.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus
more for topping — 50 g
coconut flower sugar (you can substitute
with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute
with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute
with 1 teaspoon pure vanilla extract)-- pinch of sea salt
Coconut butter that's still slightly grainy * will * work
with this recipe; however, the texture will be a bit
more cake - y.
The
coconut oil can carry a
more coconut flavor, but I made these
with butter and a
coconut hater would never have known anything
coconut was involved.
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before
with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw
butter, melted (I've used organic salted
butter before, works fine) Also, for
more health benefits, I add about 2 - 3 Tbsp melted
coconut oil, which you can use instead of the
butter or just use both (I totally use both).
To make them easy to dig into on Monday morning, bake the scones ahead of time and heat them up in the toaster oven before enjoying
with vegan
butter or a touch
more coconut oil.
Experiment
with raw cacao
butter for a
more chocolate flavor, or just go
with raw
coconut butter as I used.
heat nut
butter with 2 teaspoons of avocado or
coconut oil to make it
more liquidy — this is especially necessary if you are using nut
butter near the bottom of the jar
This dough is
more like a bread pocket — not flaky due to absence of saturated fats, but you can surely replace the oil
with butter or
coconut oil if you want that effect.
There is another good reason to make
more melting potatoes than you think you can eat; they reheat beautifully on a screaming hot cast - iron skillet
with just a coating of
butter or
coconut oil.
As a coeliac who avoids grains my flour of choice is buckwheat, instead of
butter I use a vegan margarine and sugars like
coconut sugar instead of refined sugar as they agree
with me
more.
I have had some good results replacing large amounts of
butter (1 or
more cups)
with a blend of spectrum non-hydrogenated shortening, earth balance sticks, and extra-virgin
coconut oil.
Lately I've been experimenting
with a
more solid chocolate slice, based on almond
butter, rather than
coconut oil.
Whole Wheat Caramel Oatmeal Bars Makes 9 × 13 inch tray 1 cup all - purpose flour 1 cup whole wheat flour 1/4 cup shredded
coconut 2 cups rolled oats 1 1/2 cup brown sugar 1 tsp baking soda 1/2 tsp salt 1 1/4 cup
butter, melted 1 1/4 cup caramel sundae topping / sauce OR 32 individually wrapped caramels melted
with 6 tbsp heavy... Read
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