Chocolate Made with Coconut Oil
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Chocolate made with coconut oil

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5min · 4 servings Let’s make homemade ✨Vegan Dark Chocolate✨ • 🤍 1/4 cup agave • 🤍 3 tbsp coconut sugar • 🤍 100 grams cacao butter • 🤍 2/3 cup cacao or cocoa powder • 🤍 Pinch of pink salt or sea salt Melt 100 grams cacao butter, stir in 2/3 cup cacao or cocoa powder, 1/4 cup agave, 3 tbsp of coconut sugar (makes the chocolate a little bit chewy, can skip this step if you want), remove from heat and stir in a pinch of pink salt or sea salt
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These no bake bounties are legit one of the worlds most delicious snacks! They are my FAV! Coconut butter is also known as coconut manna. You soften it by placing the jar (lid on) in with a saucepan filled with hot water, or sit in the sun on a hot day. Here’s what you’ll need: • 480g (5 1/4 cups) flaked coconut • 82g (1/3 cup) coconut butter, softened • 150g (1/2 cup) maple syrup • 125g (1/2 cup) coconut cream ;thick part only) • 10g (2 tsp) vanilla paste (extract is fine, too) • 250-300g 85% dark chocolate • 1 tsp coconut oil Method is in the reels, or: • 1. Process coconut flakes until you get chunks that are around the size of rolled oats, or a little smaller. Add remaining ingredients and process until nice and uniform. You want the mix to still have visible coconut chun
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these homemade klondike bars are gluten free, dairy free, paleo, and refined sugar free, and soo good!🤤 ice cream layer • 1 can (13.5oz) full fat canned coconut milk • 1 cup cashews (or 1/2 cup cashew butter) • 1/3 cup raw honey or pure maple syrup • 1 tsp pure vanilla extract • 1/2 tsp salt (use 1/4 tsp if using salted cashews) chocolate shell (option 1) • 10oz dark or semi-sweet chocolate (i use dairy free) • 2 tbsp coconut oil OR chocolate shell (option 2) • 5oz unsweetened chocolate • 3 tbsp coconut oil • 1/4 cup + 2 tbsp raw honey or pure maple syrup instructions • 1. add the ice cream ingredients to a high speed blender and blend until smooth and creamy. pour the mixture into a 8x8 square pan lined with parchment paper and place in the freezer overnight, or for a
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coconut cream filled chocolate easter eggs 😍 if you like mound bars or almond joys, you’ll love these! ingredients • 6oz semi-sweet chocolate chips (i used dairy free, dark chocolate chips would probably also work) • 3oz white chocolate chips (i used dairy free) • 2/3 cup canned coconut cream (just use the cream, not the milk!) • 2/3 cup unsweetened shredded coconut instructions • 1. add your chocolate chips to a microwave safe glass dish and heat until melted, stirring every 30 seconds to avoid burning. • 2. coat the bottom of your egg molds (i use silicone egg molds) with chocolate (be sure to cover the entire bottom). place in the fridge for 15 minutes to harden. • 3. while the chocolate hardens, make the coconut cream filling. melt the white chocolate chips using the same
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