Type what you have

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
• 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
• vegan semisweet chocolate chip
• sweetened condensed coconut milk

Instructions

1. 1 Grease an 8-inch square glass baking dish with coconut oil.
2. 2 Combine chocolate chips, sweetened condensed coconut milk, and 1/4 cup coconut oil in a saucepan. Let sit over low heat, stirring only as needed until chips are melted, 3 to 5 minutes.
3. 3 Pour mixture into the prepared baking dish. Refrigerate until fudge is firm, 3 to 4 hours, or put in the freezer for a faster setting time.

By Barretta Chullen

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
• cocoa powder
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

By ChefChef

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• coconut flour
• cream of tartar
• baking soda
• salt
• banana
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
2. 2 Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
3. 3 Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
4. 4 Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
5. 5 Bake in the preheated oven until no longer wet, about 35 minutes.

By cookinDadda

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
• almond
• coconut
• date
• cashew

Instructions

1. 1 Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

By Lacy Wilson

Ingredients

• ✓ coconut oil
• white sugar
• brown sugar
• vanilla extract
• egg
• all-purpose flour
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
3. 3 Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
4. 4 Drop dough by the tablespoon onto ungreased baking sheets.
5. 5 Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
6. 6 Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

By kndritter

Ingredients

• ✓ coconut oil
• coconut sugar
• egg
• vanilla extract
• coconut flour
• salt
• pecan
• coconut sugar

Instructions

1. 1 Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
2. 2 Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
5. 5 Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

By Lynne Dunlap

Ingredients

• ✓ coconut oil
• coconut
• almond flour
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Line 2 baking sheets with parchment paper.
2. 2 Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.
3. 3 Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.
4. 4 If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
5. 5 Transfer cookies to 2 ungreased cookie sheets.
6. 6 Bake in the preheated oven until browned, 5 to 10 minutes.

By IK

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
• almondmilk
• sugar
• cornstarch
• vanilla extract
• orange juice concentrate

Instructions

1. 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
2. 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
3. 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

By Almond Breeze

Ingredients

• ✓ coconut oil
• brown sugar
• white sugar
• applesauce
• vanilla extract
• all-purpose baking flour
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.

By sunmn

Ingredients

• ✓ coconut oil
• cashew
• soy milk
• vanilla extract
• agave nectar
• fig

Instructions

1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita

Ingredients

• ✓ coconut oil
• almond milk
• cinnamon stick
• coconut milk
• honey
• rum
• vanilla extract

Instructions

1. 1 Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
2. 2 Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
3. 3 Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

By Angela Sackett Superhotmama

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• cocoa powder
• honey
• stevia powder
• strawberry
• sunflower seed butter
• honey
• lemon
• vanilla bean
• rock salt

Instructions

1. 1 Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
2. 2 Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
3. 3 Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
4. 4 Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.

By Love2CookMommy

Ingredients

• ✓ coconut oil
• white sugar
• brown sugar
• applesauce
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• vegan white chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract.
3. 3 Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips.
4. 4 Roll dough out into 2-inch balls and place onto the prepared baking sheet.
5. 5 Bake cookies in the preheated oven until edges are crispy, about 12 minutes.

By Nitzan Shlapobersky

Ingredients

• ✓ coconut oil
• almond milk
• cornstarch
• agave nectar
• vanilla bean
• vegan whipped cream

Instructions

1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Ingredients

• ✓ coconut oil
• cashew butter
• cranberry
• almond
• egg
• date
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
3. 3 Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

By Chris Denzer

Ingredients

• ✓ coconut oil
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• chocolate chip
• coconut flake

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
2. 2 Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
3. 3 Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
4. 4 Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
5. 5 Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.

By CookieGirl

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
• brown sugar
• white sugar
• egg
• vanilla extract
• whole wheat flour
• baking soda
• salt
• irish oatmeal
• egg
• raisin
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease 18 muffin cups with coconut oil.
3. 3 Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
4. 4 Beat 1 egg and vanilla extract into the coconut oil mixture.
5. 5 Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
6. 6 Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
7. 7 Spoon dough into prepared muffin cups to about half full.
8. 8 Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

By Jackiedc

Ingredients

• ✓ coconut oil
• speculoos cookie
• salt
• cream cheese
• sour cream
• sugar
• amaretto liqueur
• almond extract
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
3. 3 Bake in the preheated oven until firm, about 10 minutes. Let cool.
4. 4 Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
5. 5 Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
6. 6 Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.

By Kimberly Bailey

Ingredients

• ✓ coconut oil
• black bean
• honey
• cocoa powder
• egg
• baking powder
• salt
• semi-sweet chocolate chip
• milk chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.

By Sweety

Ingredients

• ✓ coconut oil
• butter
• brown sugar
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• oat
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter and coconut oil in a saucepan over medium-low heat; cook until melted, 2 to 3 minutes. Set aside to cool.
3. 3 Mix 3/4 cup plus 1 tablespoon brown sugar, white sugar, eggs, and vanilla extract together in a mixing bowl.
4. 4 Combine flour, baking soda, and salt in a separate bowl. Add to egg mixture, mixing well. Stir in oats and chocolate chips.
5. 5 Roll heaping tablespoonfuls of cookie dough into balls. Place 2 inches apart on ungreased cookie sheets.
6. 6 Bake in the preheated oven until edges are set, about 12 minutes. Cool on the cookie sheets for 2 minutes, then transfer to wire cooling racks.

By Jessica Mueller

Ingredients

• ✓ coconut oil
• mixed berry
• apple
• cornstarch
• vanilla extract
• all-purpose flour
• rolled oat
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine frozen mixed berries, apples, cornstarch, and vanilla extract in a bowl and transfer to a baking dish.
3. 3 Combine flour, oats, sugar, and cinnamon in a bowl. Mix in coconut oil with your fingers until you have a crumbly dough. Sprinkle over the fruit in the baking dish.
4. 4 Bake in the preheated oven until crumble is lightly browned on top, about 40 minutes.

By Rita

Ingredients

• ✓ coconut oil
• almond flour
• arrowroot
• ginger
• salt
• cinnamon
• baking soda
• brown sugar
• molasses

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
3. 3 Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, 8 to 10 minutes.

By Fioa

Ingredients

• ✓ coconut oil
• date
• almond
• pecan
• cocoa powder
• chia seed
• salt
• cocoa powder
• honey

Instructions

1. 1 Place dates in a bowl and cover with hot water until fully submerged. Let dates soak until softened, about 10 minutes. Transfer to a colander to drain.
2. 2 Line a baking pan with parchment paper.
3. 3 Combine almonds, pecans, cocoa powder, and chia seeds in the bowl of a food processor; pulse until blended. Add dates and salt and process until smooth. Transfer to the prepared baking pan.
4. 4 Mix together coconut oil, cocoa powder, and honey for the icing. Spread on top of brownies.

By Survivor2015