Type what you have

Ingredients

• ✓ coconut oil
• cocoa powder
• maple syrup

Instructions

1. 1 Place melted coconut oil in a medium bowl. Whisk in cocoa powder until smooth and no dry pockets remain. Stir in maple syrup and continue whisking until fully incorporated and glossy.
2. 2 Pour mixture into molds or a parchment-lined baking dish and refrigerate until firm, about 30 minutes.

By Heidiwilliams89

Ingredients

• ✓ coconut oil
• brown sugar
• agave nectar
• rolled oat
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

By Carel

Ingredients

• ✓ coconut oil
• popcorn kernel
• honey
• salt
• ground cinnamon

Instructions

1. 1 Heat coconut oil in a large pot over high heat. Drop 3 popcorn kernels into hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in remaining popcorn. Return the lid to the pot and cook popcorn, shaking the pot back and forth over the burner, until there are 1 to 2 seconds between pops, about 5 minutes.
2. 2 Quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. Add salt and cinnamon; toss popcorn with your hands to coat evenly.

By halfnotes

Ingredients

• ✓ coconut oil
• vegan dark chocolate chips
• vegan semisweet chocolate chips
• peppermint extract
• cracker

Instructions

1. 1 Line baking sheets with parchment paper.
2. 2 Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
3. 3 Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
4. 4 Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

By Yoly

Ingredients

• ✓ coconut oil
• peanut butter
• heavy cream
• cocoa powder
• liquid stevia
• vanilla extract
• salt
• peanut

Instructions

1. 1 Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
2. 2 Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
3. 3 Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

By John Larkin

Ingredients

• ✓ coconut oil
• vegetable oil
• popcorn kernel
• brown sugar
• corn syrup
• salt
• sweetened condensed coconut milk
• vanilla extract

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a very large pot over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes.
2. 2 Divide popcorn among large bowls and set aside.
3. 3 Combine brown sugar, corn syrup, coconut oil, and salt in a sturdy pot over medium-high heat. Cook, stirring occasionally, until the mixture reads 270 degrees F (132 degrees C) on a candy thermometer. Add condensed milk, mix well, and heat back up to 270 degrees F (132 degrees C). Remove from heat and let cool for 1 minute. Mix in vanilla extract.
4. 4 Pour hot caramel over popcorn. Mix well until coated.

By Gwenevere Madsen Bland

Ingredients

• ✓ coconut oil
• peanut butter
• agave nectar
• sea salt
• flax seed meal
• hempseed
• rolled oat
• dark chocolate chip
• pecan

Instructions

1. 1 Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
2. 2 Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

By Missty

Ingredients

• ✓ coconut oil
• turbinado sugar
• cocoa powder
• all purpose baking flour
• baking powder
• egg substitute
• vanilla coconut milk
• dark chocolate
• berry

Instructions

1. 1 Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
2. 2 In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
3. 3 Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

By So Delicious Dairy Free

Ingredients

• ✓ coconut oil
• all purpose baking flour
• baking powder
• baking soda
• salt
• sugar
• cashew milk
• vegetable oil
• lemon juice
• lemon zest
• cashew

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
2. 2 Sift together the dry ingredients, except for the cashews, and set aside.
3. 3 Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
4. 4 Pour the wet ingredients into the dry and mix well.
5. 5 Pour mixture into prepared cake pan.
6. 6 Top with the cashews all over the cake.
7. 7 Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
8. 8 Allow to cool for about 20 minutes.

By So Delicious Dairy Free

Ingredients

• ✓ coconut oil
• buckwheat flour
• rice flour
• flaxseed meal
• cocoa powder
• brown sugar
• vanilla coconut milk
• sunflower oil
• coconut milk
• coconut milk

Instructions

1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
7. 7 Spoon a layer of coconut cream inside crepes and roll up.
8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free

Ingredients

• ✓ coconut oil
• cocoa powder
• sugar
• egg
• salt
• vanilla extract
• coconut flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
3. 3 Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By walbome

Ingredients

• ✓ coconut oil
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• egg
• vanilla extract
• white chocolate
• candy sprinkle
• strawberry ice cream
• raspberry sherbet

Instructions

1. 1 Preheat and grease a standard round waffle iron.
2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
3. 3 Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
4. 4 Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
5. 5 Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
6. 6 Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

By Julie Hubert

Ingredients

• ✓ coconut oil
• margarine
• almond milk
• vinegar
• rice flour
• brown sugar
• amaranth flour
• soy flour
• flax seed meal
• baking powder
• baking soda
• salt
• banana
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine.
2. 2 Mix almond milk and vinegar together in a cup.
3. 3 Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.
4. 4 Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By kathy

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• confectioners' sugar
• shortening
• chocolate chip
• popcorn
• vegetable oil
• butter
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• almond
• peanut
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Ingredients

• ✓ coconut oil
• date
• cashew
• almond
• cocoa powder
• coconut
• espresso
• water
• vanilla extract
• kosher salt
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ coconut oil
• coconut flakes
• water
• powdered sugar
• coconut flakes
• vanilla extract
• applesauce
• cane sugar
• vanilla coconut milk
• salt
• xanthan gum
• baking soda
• baking powder
• arrowroot powder
• potato starch
• chickpea flour
• rice flour

Instructions

1. 1 Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
2. 2 Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
3. 3 In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
4. 4 Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
5. 5 Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
6. 6 Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
7. 7 To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

By So Delicious Dairy Free

Ingredients

• ✓ coconut oil
• spelt flour
• cocoa powder
• baking powder
• baking soda
• salt
• white sugar
• egg
• vanilla extract
• coconut milk
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
2. 2 Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl; set aside.
3. 3 Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition; stir in vanilla extract. Add flour mixture, alternating with coconut milk; beat well. Fold in chocolate chips.
4. 4 Spoon batter into the prepared muffin cups, filling each ¾ full.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 17 to 20 minutes.

By andreaheidi

Ingredients

• ✓ coconut oil
• cooking spray
• egg
• apple cider vinegar
• banana
• honey
• vanilla extract
• almond flour
• cinnamon
• baking powder
• nutmeg
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
3. 3 Whisk eggs and vinegar together in a bowl. Stir in bananas, coconut oil, honey, and vanilla until blended.
4. 4 Sift almond flour, cinnamon, baking powder, nutmeg, and salt together in a large bowl.
5. 5 Stir dry ingredients into wet ingredients until well blended.
6. 6 Pour batter into the prepared bread pan.
7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour; cover with foil if it begins to brown too much. Cool in the pan for 10 minutes, then remove loaf and cool completely on a wire rack.

By Janice

Ingredients

• ✓ coconut oil
• cooking spray
• banana
• butter
• egg
• zucchini
• vanilla extract
• whole wheat flour
• baking soda
• cinnamon
• nutmeg
• salt
• milk
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2. 2 Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
3. 3 Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

By rplouse29

Ingredients

• ✓ coconut oil
• all-purpose flour
• sugar
• brown sugar
• cinnamon
• baking powder
• nutmeg
• clove
• baking soda
• nutmeg
• cranberry
• butternut squash
• egg
• safflower oil
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Ingredients

• ✓ coconut oil
• raisin
• apple
• carrot
• zucchini
• vanilla extract
• agave nectar
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ coconut oil
• ginger root

Instructions

1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue

Ingredients

• ✓ coconut oil
• cocoa powder
• honey

Instructions

1. 1 Lightly grease 8x8 inch baking dish.
2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

Ingredients

• ✓ coconut oil
• gluten-free gingersnap cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cookies in a food processor or blender; pulse into fine crumbs.
3. 3 Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
4. 4 Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.

By Buckwheat Queen

Ingredients

• ✓ coconut oil
• semisweet chocolate chip

Instructions

1. 1 Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container.

By Fervent Frugal Foodie

Ingredients

• ✓ coconut oil
• coffee
• butter

Instructions

1. 1 Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

By The Gruntled Gourmand

Ingredients

• ✓ coconut oil
• chocolate chip
• almond

Instructions

1. 1 Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
2. 2 Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
3. 3 Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
4. 4 Once dry, store almonds in a resealable container.

By thedailygourmet

Ingredients

• ✓ coconut oil
• popcorn
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. When the display indicates the pot is hot, add coconut oil and let it melt.
2. 2 Add popcorn and stir with a rubber spatula until kernels are coated. Wait 30 seconds and stir again; kernels should be making a sizzling sound at this point. Cover pot with the glass lid and cook for 5 minutes. Cancel Sauté mode and let sit until kernels have completely stopped popping, about 1 minute.
3. 3 Transfer popcorn to a large bowl and sprinkle with salt.

By Soup Loving Nicole

Ingredients

• ✓ coconut oil
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Microwave coconut oil until melted, 30 to 45 seconds.
2. 2 Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.

By Jessica Chin

Ingredients

• ✓ coconut oil
• all-purpose flour
• salt
• water

Instructions

1. 1 Combine flour, coconut oil, and salt in a food processor and pulse until combined.
2. 2 Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
3. 3 Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
4. 4 Flour a work surface and rolling pin and roll out dough.
5. 5 Bake as directed for any pie recipe you are following.

By Yoly