Carrington Farms Organic Unrefined Coconut Oil Description
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Virgin • Unrefined
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Non-GMO Project Verified
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USDA Organic
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Gluten Free
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Kosher
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Chemical Free
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Hexane Free
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Non-Hydrogenated
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No Trans Fat
Pure Goodness
With its light taste and 9g of medium chain triglycerides (the good stuff) per serving, this coconut oil is the perfect substitute for butter or fats. Sauté vegetables, add to smoothies or bake up some goodies. It's also a great skin and hair moisturizer for a healthy glow.
Simply cold pressed and packaged to retain its original nutrient content, flavor and color.
Sauté • Bake • Moisturize
Directions
Cooking: Perfect for medium-high heat cooking up to 350°F.
Store in a cool, dry place.
Coconut Oil in solid form will transform to liquid at temperatures above 75° F (24°C). All nutrition properties remain the same in either solid or liquid state.
Please note coconut oil can sometimes have browning that settles to the bottom of the jar. This is characteristic of virgin coconut oil.
Free Of
GMOs, chemicals, hexane, trans fat, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (14 g)
Servings per Container: 24
| Amount Per Serving | % Daily Value |
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| Calories | 130 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 12 g | 58% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 0 g | |
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| Monounsaturated Fat | 0.5 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Other Ingredients: 100% organic unrefined virgin coconut oil. Contains: Coconut.
Product of Philippines.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Mini Chocolate Coffee Cheesecakes
How do you take your coffee? Want it to try it with chocolate and cheesecake? These mini chocolate coffee cheesecakes are just what the barista ordered. They're loaded with better-for-you ingredients. The crusts are made up of almond meal and coconut flour, and the creamy cakes features Greek yogurt, chocolate whey protein and xylitol in place of sugar. But with crumbly crusts, smooth, creamy centers and rich, luscious chocolate sauce, you’d have no idea that these cheesecakes are healthier than most. Now you can take your dessert with a side of goodness!
Mini Chocolate Coffee Cheesecakes
Crust
- 1/2 cup almond meal flour
- 1/4 cup coconut flour
- 2 Tbsp. coconut oil, (melted)
- 3 Tbsp. water
Cheesecake
- 8 oz. plain reduced-fat cream cheese, (at room temperature)
- 1/3 cup plain Greek yogurt
- 1 egg
- 1/2 cup xylitol
- 1 scoop chocolate whey protein powder
- 2 Tbsp. instant coffee
Sauce
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp. maple syrup
- 1/4 cup water
Directions
- Preheat oven to 325 degrees. Coat 3, 4-1/2-inch spring form pans with non-stick spray and set aside.
- In mixing bowl, stir crust ingredients together until mixture turns crumbly. Pour crust ingredients into prepared pans and press down.
- Using a handheld mixture beat cream cheese and yogurt until smooth. On low speed, mix remainder of cheesecake ingredients ingredients until smooth and creamy.
- Evenly pour batter into prepared pans.
- Bake for 15 minutes. Reduce temperature to 180 degrees F and bake an additional 35-40 minutes or until cheesecakes have firm edges but slightly jiggles in the center.
- Let cool on wire rack for an hour then place in fridge for 2 hours.
- To make sauce, combine all ingredients bowl and whisk until smooth.
- When ready to serve, remove cheesecake from pans and drizzle with chocolate sauce.
- One serving is 1 slice with about 1 Tbsp. chocolate sauce.
- Want to shop all these ingredients? Click below to add all to cart.
