I already use coconut oil to saute veggies, bake granola and scramble eggs. Josh even uses it to saute his chicken. I decided to make a few new recipes enjoying coconut oil raw instead of cooked. The weather is getting warmer, and these recipes are perfect for it.
Coconut oil is a great substitute for butter when baking and is used in raw desserts. I've been in the mood for chocolate so I decided to make two chocolate desserts. Both recipes are dairy and gluten free.
Cashew Chocolate Mousse
3/4 cashews, soaked in water
2 tbsp maple syrup
4 tbsp cocoa
3 tbsp coconut oil
1/2 tsp cinnamon
dash of sea salt
Soak cashews for a few hours. Then blend all ingredients until smooth. Use a little water to thin, if needed. Pour into ramekins and pop into the freezer. This should make enough for two (~3 in.) ramekins. Check after an hour to see if the mousse has set. Store in the refrigerator.
These raw clusters are so easy to make. They are decadent without being heavy from all the sugar, eggs, flour or milk in most desserts.
Almond chocolate clusters
1/2 c cocoa powder
1/4 coconut oil
1/4 almonds, chopped into small pieces
4 tbsp maple syrup
1/4 tsp cinnamon
dash of sea salt
Pour all ingredients into a bowl and mix well with your hands. If the mixture seems too dry, add a bit more coconut oil. If too wet, add more cocoa powder. Stick in the freezer until the clusters have hardened a bit, remove from the freezer and enjoy!
Kelapo coconut oil gets two thumbs up from me! I really enjoyed it raw, but it also tasted great with my scrambled eggs too. Excited to use it with my next batch of granola. Thanks to the kind folks at Kelapo for sending me a sample!
A quick update. The race went well. My sister and I ran the entire time and finished in 2 hrs and 15 minutes. My goal for this race was simply finishing and that we did.
Source: Eat Fat, Lose Fat. 2005. p. 48