coconut oil

[Guest guest]

One way we like coconut oil is in a simple candy. This is especially

good with the fermented honey from Really Raw (if you didn't get it back

when it was available it's too late).

Anyway, starting with the oil in the solid state I blend it with honey &

cocoa powder in my Cuisinart, 1 part oil to almost 2 parts honey to 1/2

part cocoa powder. Then I either blend in mixed crunchy nuts & seeds or

add peppermint oil (about 10 drops for 3-1/2 c. mixture). Then spread it

on a cookie sheet, parchment paper or teflon dehydrator sheets and

freeze.

One caution is that if the oil should warm up too much it will start to

separate during blending. Try to stop blending before that happens &

just remove any large chunks of unblended coconut oil. Otherwise,

putting the whole batch in the fridge for a little while and reblending

works.

I like to make a cookie out of crunchy nuts (especially almonds &

sunflower seeds) or buckwheat crunchies (dehydrated sprouted buckwheat),

coconut & dates (about equal parts of each - 2-1/2 c. of each makes

enough to do 1 large pan of cookies) and then top it with the chocolate

mint from above:

Start by processing the nuts, seeds or crunchies until pretty fine, then

add coconut & dates & process until you can easily form a ball from the

mix (a little oil may be added or extra dates to get to this point).

Press the whole mix firmly into a cookie sheet & spread with the

chocolate mint version above (make the cookies first, 3-1/2 c. chocolate

mint is a good amount for 1 batch if you like your chocolate thick).

Refrigerate, then slice in about an hour. Keep refrigerated. These

tastes like Salerno Mint cookies.

Meg

[Guest guest]

No, you are not as it is very stable.

Roman

--- klyoung2424 <klyoung2424@...> wrote:

> Does anyone know if I am supposed to refridgerate my

> coconut oil? I

> just got some virgin coconut oil and I don't want to

> ruin it if it's

> supposed to be kept at a certain temperature.

>

> TIA,

>

>

>

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