Type what you have

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
• 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
• cocoa powder
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
3. 3 Pour the mixture into a candy mold or pliable tray.
4. 4 Refrigerate until chilled, about 1 hour.

By Linda

Ingredients

• ✓ coconut oil
• chocolate ice cream
• craft stick
• semisweet chocolate chip

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Remove lid from ice cream container; cut container off ice cream, working quickly, and turn ice cream on its side on a work surface. Insert craft sticks into side of ice cream, evenly spacing sticks. Cut ice cream between sticks, creating 3 bars.
3. 3 Arrange ice cream bars on the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
4. 4 Place chocolate chips and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until shell mixture is smooth, 1 to 2 minutes.
5. 5 Hold 1 ice cream bar over a separate measuring cup; pour shell mixture over bar to cover completely. Let chocolate dry for a few seconds; pour shell mixture over bar again, creating a thick shell. Place bar back on the waxed paper. Repeat with remaining bars and shell mixture.
6. 6 Freeze bars until set, at least 15 minutes.

By themoodyfoodie

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• almond flour
• salt
• baking soda
• banana
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
3. 3 Whisk almond flour, salt, and baking soda together in a bowl.
4. 4 Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
5. 5 Mash bananas until creamy. Add 1/4 cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated.
6. 6 Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
7. 7 Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.
8. 8 Enjoy!

By russell

Ingredients

• ✓ coconut oil
• lemon
• white sugar
• egg yolk
• salt

Instructions

1. 1 Fill a medium saucepan with 1 inch of water and heat until barely simmering.
2. 2 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
3. 3 Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
4. 4 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until set and chilled, at least 2 hours.

By LauraF

Ingredients

• ✓ coconut oil
• honey
• cocoa powder
• rolled oat
• peanut butter
• coconut
• vanilla extract

Instructions

1. 1 Combine honey, coconut oil, and cocoa powder in a small saucepan; bring to a boil and boil for 2 minutes. Off heat, stir in oats, peanut butter, coconut, and vanilla until peanut butter melts and mixture is smooth.
2. 2 Drop spoonfuls of mixture onto waxed paper; cool until firm, about 20 minutes.

By KESSIANNE

Ingredients

• ✓ coconut oil
• date
• walnut
• vegan chocolate chip
• coconut cream
• cocoa powder
• raspberry

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Ingredients

• ✓ coconut oil
• almondmilk
• sugar
• cornstarch
• cornstarch
• vanilla extract
• raspberry

Instructions

1. 1 Whisk almond milk, sugar, cornstarch, and vanilla extract together in a small saucepan until well combined; bring to a simmer, whisking frequently. Add coconut oil; cook over low heat until mixture thickened, stirring frequently, about 5 minutes. Cool, stirring occasionally.
2. 2 Stir in berries, then spoon mixture into ice cream pop molds. Insert a handle or popsicle stick into each. Place in the freezer until solid, 8 hours to overnight.

By Almond Breeze

Ingredients

• ✓ coconut oil
• almond flour
• agave nectar
• walnut
• egg
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

By michelle taylor

Ingredients

• ✓ coconut oil
• almond flour
• honey
• walnut
• egg
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch cake pan and dust with almond flour.
2. 2 Whisk almond flour, honey, walnuts, eggs, cocoa powder, coconut oil, and vanilla together in a large bowl. Pour into the prepared pan and smooth top.
3. 3 Bake in the preheated oven until center is set and edges pull away from the sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should come out clean or have a few moist crumbs attached.

By TurboKelly

Ingredients

• ✓ coconut oil
• brown sugar
• almond milk
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
4. 4 Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
5. 5 Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

By avarmenio

Ingredients

• ✓ coconut oil
• sugar
• butter
• egg yolk
• vanilla extract
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly or line with parchment paper.
2. 2 Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together.
3. 3 Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until tops are cracked, 10 to 12 minutes.

By Kristonia

Ingredients

• ✓ coconut oil
• whole wheat flour
• baking soda
• salt
• white sugar
• brown sugar
• banana
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Combine both sugars in a saucepan with mashed banana. Set over low heat and stir in cocoa powder and coconut oil. Cook and stir until blended and smooth, about 5 minutes.
4. 4 Add flour mixture to the pan and stir until a smooth dough forms. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are golden, about 8 minutes.
6. 6 Remove from the oven and cool on a wire rack.

By cjbentley

Ingredients

• ✓ coconut oil
• cocoa powder
• baking soda
• water
• stevia sugar substitute
• egg
• almond flour
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
2. 2 Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter.
3. 3 Pour batter into the greased pan.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.

By Suzanne Nielsen

Ingredients

• ✓ coconut oil
• apple cider vinegar
• almond milk
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
2. 2 Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
3. 3 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
5. 5 Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

By cornfairy

Ingredients

• ✓ coconut oil
• cooking spray
• brownie mix
• vegetable oil
• water
• egg
• creme de menthe thins
• semisweet chocolate chip
• green candy sprinkle
• white candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
2. 2 Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
4. 4 Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
5. 5 Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
6. 6 Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
7. 7 Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
8. 8 Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

By Nicole McLaughlin

Ingredients

• ✓ coconut oil
• almond meal
• oat flour
• baking powder
• maple syrup
• egg
• vanilla extract
• almond extract
• salt
• pear half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom; line with parchment paper.
2. 2 Whisk almond meal, oat flour, and baking powder together in a bowl.
3. 3 Whisk maple syrup, egg, coconut oil, vanilla extract, almond extract, and salt together in a large bowl; fold in almond meal mixture until forms a sticky dough.
4. 4 Press dough into the prepared pan; arrange pears, cut-sides down, on top dough.
5. 5 Bake in the preheated oven until golden brown, 22 to 25 minutes.

By VeggieCravings

Ingredients

• ✓ coconut oil
• almond flour
• date
• cherry
• walnut
• chia seed
• baking soda
• salt
• egg
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.
3. 3 Scoop dough onto prepared baking sheets with a small cookie scoop.
4. 4 Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.

By KaveMan

Ingredients

• ✓ coconut oil
• water
• white rice
• coconut milk
• white sugar
• salt
• milk
• egg
• vanilla extract
• coconut extract
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
3. 3 Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
4. 4 Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.

By Rene Bakewell

Ingredients

• ✓ coconut oil
• water
• flaxseed
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• brewer's yeast
• salt
• oat
• cocoa nib

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine water and flaxseed in a small bowl; set aside to soak, 3 to 5 minutes.
3. 3 Beat coconut oil, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in 1 egg until completely blended. Add remaining 1 egg, flaxseed mixture, and vanilla; beat until smooth.
4. 4 Combine flour, brewer's yeast, and salt in a separate bowl; add to sugar-egg mixture and beat until just incorporated, forming a dough. Fold in oats and cocoa nibs. Roll dough into small balls; arrange on baking sheets and flatten slightly.
5. 5 Bake in the preheated oven until lightly browned, 10 to 12 minutes.

By Holly

Ingredients

• ✓ coconut oil
• peach
• nectarine
• white sugar
• cornstarch
• vanilla extract
• whole wheat flour
• brown sugar
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan.
2. 2 Bring a medium pot of water to a boil; add peaches and nectarines to water one piece at a time. Boil each for 30 seconds; remove from water and cool slightly, about 5 minutes.
3. 3 Remove peels and pits; chop fruit into bite-sized pieces. Transfer to a large bowl; add white sugar, cornstarch, and vanilla extract. Pour filling into the prepared pan. Set aside.
4. 4 Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a medium bowl. Mix with a fork until crumbly; sprinkle topping evenly over filling.
5. 5 Bake in the preheated oven until topping is golden and juice is bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

By maradol

Ingredients

• ✓ coconut oil
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• ginger
• allspice
• salt
• molasses
• white sugar
• vanilla extract

Instructions

1. 1 Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
2. 2 Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
5. 5 Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ coconut oil
• rolled oat
• brown sugar
• whole wheat flour
• chia seed
• cinnamon
• baking soda
• baking powder
• salt
• applesauce
• cranberry
• chocolate chip
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and shredded coconut into dough.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

By Allrecipes Member

Ingredients

• ✓ coconut oil
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• brown sugar
• sugar
• egg
• vanilla extract
• rolled oat
• corn flake
• chocolate chip
• coconut
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Mix flour, cocoa powder, baking powder, and baking soda together in a bowl.
3. 3 Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter.
4. 4 Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
5. 5 Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.

By Nancy Anne Morris Martin

Ingredients

• ✓ coconut oil
• cooking spray
• pecan
• coconut
• butter cake mix
• coconut cream pudding mix
• egg
• rum
• coconut milk beverage
• coconut extract
• butter
• rum
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• vanilla extract
• orange juice
• confectioners' sugar
• cranberry
• baking soda
• salt
• baking powder
• all-purpose flour
• vanilla extract
• sugar
• cornstarch
• flax seed
• applesauce
• orange juice
• orange zest
• almond milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt).
2. 2 Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
3. 3 Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
4. 4 Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
5. 5 Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
6. 6 Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

By isachandra

Ingredients

• ✓ coconut oil
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• walnut
• pecan
• pineapple
• carrot
• butter
• egg
• white sugar
• cinnamon
• ginger
• baking powder
• baking soda
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
3. 3 Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
4. 4 Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
5. 5 Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
7. 7 Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

By John Mitzewich

Ingredients

• ✓ coconut oil
• salt
• vanilla extract
• cashew milk
• confectioners' sugar
• coconut
• banana
• nutmeg
• allspice
• vanilla extract
• cane sugar
• butter
• egg
• brown sugar
• salt
• baking powder
• baking soda
• all-purpose flour
• greek yogurt
• whole wheat flour
• coconut oil cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
3. 3 Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
4. 4 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
5. 5 Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

By DinaLaChef

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