Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Note: If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Virgin coconut Oil. It’s solid and creamy when cold and liquid nectar when warm. This unrefined oil composed of medium chain triglycerides has a chemically stable structure that is resistant to denaturing or damage caused by free radicals. As a dietitian, this definitely makes me happy.
What makes me more happy is the Gold Label Virgin Coconut Oil from Tropical Traditions. This isn’t just any coconut oil. It is made in the Philippines from certified organic coconuts that are used within 24-48 hours of harvest. If organic isn’t enough, independent testing has shown higher levels of phenolic antioxidants in this particular oil. I’ll give you a few more reasons to love this oil: it’s non-GMO, hand-made, and produced in small batches by families of coconut farmers.
So what did I do with this beautiful product? I’m glad you asked!
There were a lot of recipes utilizing coconut oil that really caught my eye. I considered making a Hot Fudge Sauce or a vapor rub for my coughing and cold-afflicted husband. I ended up saving the fudge recipe for another time, passing Audun a cough drop, and making a super easy fridge/freezer fudge. I’m a big fan of carob, but if you’re not, feel free to substitute cocoa powder. The tahini can easily be substituted with almond, peanut, or another nut or seed butter. I used a mini-muffin tin for perfectly portioned yumminess.
Adapted from Paleo Fudge Cups
1/2 cup melted coconut oil
1/2 cup tahini
1/2 cup carob powder
1/4 cup raw honey or other liquid sweetener
1 tsp vanilla extract
Cacao nibs, goji berries, fleur de sel for topping (optional)
Combine all ingredients (except toppings) in a food processor or blender (I used my dear Vitamix) and mix until smooth. Put liners in a 24-cup mini muffin pan. Pour the mixture into the liners, filling about 2/3 full. Top with cacao nibs or other toppings of choice, if using.
Place the muffin pan in the fridge for 30-45 minutes (my fridge was pretty full so it took longer) or the freezer for about 15 minutes to chill until firm.
Enjoy (and share if you want)! Refrigerate remaining fudge muffins until the time comes to savor them.
Curious about more ways to use coconut oil? Don’t worry, there’s plenty!
Want to win your own quart of coconut? Here’s how!
To enter to win:
For additional entries:
This giveaway is open until 11:59pm PST Thursday February 6. A winner will be randomly drawn on Friday February 7. If I don’t hear from you within 24 hours, a new winner will be drawn. Giveaway open to US and Canadian residents.
NOTE: This giveaway is now closed. Our winner was Jaclyn who plans to use the coconut oil for oil pulling.