Who says you can’t indulge on sweets when you are on a quest to be healthy? You can still get your sweet fix that is nutritious and delicious but still healthy to begin with. You can whip this chocolate sweet treat in less than five minutes – and the best part of this is it’s no bake!
**Please note that these should be kept in the fridge or freezer. Coconut oil becomes liquid at 76 degrees F.
If you want to use honey: Like salad dressing, you’ll want to emulsify the oil and honey together. This will help prevent separation (honey sinking to the bottom). Use a small whisk and really mix it well, for at least 1 to 2 minutes. If you want a sure fire way to avoid the honey from sinking to the bottom, use a hand emulsion blender (this will make a very fast job of this too).
Don’t heat the coconut oil too much. Coconut oil turns to a liquid state at body temperature, so it doesn’t need to be much hotter than that. The reason for this is that the hotter the liquid, the longer it will take to cool, giving the mixture more time to separate once in the mold.
We have listed recipes on the blog but have rounded up recipes that use coconut oil in specific diets. We hope you find them useful resources and encourage you to start or continue using coconut oil in your diet.
Going gluten-free or vegan can pose as a challenge especially if you are used to eating certain foods that are all of a sudden in the list of foods to avoid/stop eating.