Type what you have

Ingredients

• ✓ coconut oil
• bell pepper
• corn
• salt
• black pepper
• refried bean
• brown rice
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ coconut oil
• yellow onion
• coconut
• garlic
• swiss chard
• vegetable stock
• coconut milk
• parmesan cheese
• sea salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Ingredients

• ✓ coconut oil
• onion
• garlic
• vegetable broth
• curry powder
• salt
• coriander
• red pepper flakes
• pumpkin
• coconut milk

Instructions

1. 1 Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.

By PHARMERGIRL

Ingredients

• ✓ coconut oil
• butternut squash
• salt
• cinnamon
• curry powder
• apple
• yellow onion
• vegetable broth
• almond milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Ingredients

• ✓ coconut oil
• cooking spray
• almond flour
• coconut sugar
• pumpkin puree
• mini chocolate chip
• tapioca flour
• egg white
• pumpkin pie spice
• cinnamon
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Ingredients

• ✓ coconut oil
• butter
• onion
• garlic
• salt
• black pepper
• banana squash
• sweet potato
• green apple
• chicken broth
• basil
• curry powder
• bay leaf

Instructions

1. 1 Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
2. 2 Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
3. 3 Purée soup with an immersion blender until smooth.

By vanzweb

Ingredients

• ✓ coconut oil
• yellow onion
• tomato paste
• garlic
• all purpose baking flour
• vegetable broth
• tomato
• basil
• lemon juice
• maple syrup
• bay leaf
• coconut milk
• sea salt
• basil

Instructions

1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Ingredients

• ✓ coconut oil
• cinnamon sugar
• walnut
• chocolate chip
• vanilla extract
• applesauce
• egg
• greek yogurt
• honey
• banana
• salt
• brown sugar
• steel-cut oat
• whole wheat flour
• flaxseed meal
• water
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
2. 2 Combine water and flaxseed meal in a bowl and let sit 5 minutes.
3. 3 Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
4. 4 Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
5. 5 Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
7. 7 Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

By Robyn Miller

Ingredients

• ✓ coconut oil
• water
• jasmine flower bud
• pomegranate seed
• blueberry
• chia seed
• pomegranate seed
• avocado
• yogurt
• egg
• white wine vinegar
• olive oil
• dijon mustard
• artichoke heart
• swiss cheese
• pea
• red bell pepper
• fava bean
• salt
• brown rice
• water
• salt
• cinnamon
• flaxseed meal
• date
• cashew

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Ingredients

• ✓ coconut oil
• egg
• butter
• almond flour
• baking powder
• xanthan gum
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Beat eggs in a bowl using an electric mixer on high until frothy, 1 to 2 minutes. Add butter and coconut oil; continue beating until smooth. Mix almond flour, baking powder, xanthan gum, and salt into egg mixture until dough is well mixed and very thick; transfer to the prepared loaf pan.
3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, about 45 minutes.

By rene

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• water
• flaxseed meal
• black bean
• coconut sugar
• avocado
• cocoa powder
• baking soda
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Ingredients

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

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
3. 3 Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
4. 4 Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
5. 5 Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

By House of Aqua

Ingredients

• ✓ coconut oil
• honey
• egg
• banana
• spelt flour
• baking soda
• cinnamon
• salt
• stevia powder
• blueberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
3. 3 Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By April Fear

Ingredients

• ✓ coconut oil
• almond
• sunflower seed
• coconut
• apricot
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Ingredients

• ✓ coconut oil
• onion
• garlic
• ginger
• curry powder
• coriander
• cumin
• vegetable broth
• red lentil
• cauliflower
• sweet potato
• spinach

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett

Ingredients

• ✓ coconut oil
• olive oil
• leek
• garlic
• cauliflower
• carrot
• potato
• vegetable broth
• coconut milk
• black pepper
• nutmeg
• allspice
• parsley

Instructions

1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
4. 4 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Ingredients

• ✓ coconut oil
• whole wheat flour
• brown sugar
• pumpkin pie spice
• baking soda
• salt
• baking powder
• egg
• vanilla extract
• pumpkin puree
• zucchini

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2. 2 Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
3. 3 Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
4. 4 Scoop batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

By Stefani Danielle

Ingredients

• ✓ coconut oil
• oat
• quinoa
• almond
• chia seed
• peanut butter
• honey
• flaxseed meal
• salt
• dark chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Ingredients

• ✓ coconut oil
• all-purpose flour
• baking soda
• salt
• sugar
• brown sugar
• butter
• persimmon puree
• egg
• vanilla extract
• date
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
4. 4 Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
5. 5 Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

By Nancy Anne Morris Martin

Ingredients

• ✓ coconut oil
• rolled oat
• puffed rice cereal
• coconut flakes
• almond
• tart cherry
• honey
• peanut butter
• brown sugar
• vanilla extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
2. 2 Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
3. 3 Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
4. 4 Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
5. 5 Refrigerate for 2 hours.
6. 6 Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

By Collette Duck

Ingredients

• ✓ coconut oil
• water
• flax seed
• cane sugar
• almond milk
• almond butter
• vanilla extract
• whole wheat flour
• oat
• coconut
• cocoa powder
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Ingredients

• ✓ coconut oil
• acorn squash
• brown sugar
• salt
• black pepper
• sweet onion
• garlic
• red curry paste
• ginger root
• vegetable stock
• coconut milk
• lime
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

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
• 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
• 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
• popcorn
• sea salt

Instructions

1. 1 Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid.
2. 2 Shake the pot constantly as popcorn pops. When popping slows to a few seconds between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

By MaggieN

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
• 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
• 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