Carob Tahini Fudge and Coconut Oil Giveaway!

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.

Coconut Oil

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.

 

Muffin Tin

 

Carob Tahini Fudge

Adapted from Paleo Fudge Cups

24 Servings

 

Ingredients

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)

 

Directions

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.

 

IMG_0122

 

Curious about more ways to use coconut oil?  Don’t worry, there’s plenty!

 

Tropical Traditions

 

Tropical Traditions Gold Label Virgin Coconut Oil GIVEAWAY– OVER

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.

Carob Tahini Fudge and Coconut Oil Giveaway!

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Carob Tahini Fudge and Coconut Oil Giveaway!

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There are 79 comments

  1. Elena Vo

    I would use the coconut oil as body lotion, when mixed with other wholesome ingredients, such as beeswax– saw this idea online recently.

  2. Faith

    I have many things I plan on using coconut oil for: Make-up remover, deodorant, and baking have been the most frequent uses so far.

  3. Kathleen M Smith

    I would use Tropical Traditions Gold Label Virgin Coconut Oil in baking and cooking and I am thinking about using it for weight loss.

  4. Rosie

    I want to try making organic lotion bars, with coconut oil, candelilla wax, essential oil. It isn’t soap as it doesn’t have lye. I also like cooking with coconut oil, one of my fav ways to use it is to batter chunks of chicken, tofu or shrimp, roll it in coconut flakes and then saute in coconut oil.

    I’m subscribed (and have been) to Tropical Traditions Special Sales Newsletter !

  5. Sue D

    I would like to try your recipe for Carob Tahini fudge with the coconut oil. I also use it to make granola.
    slrdowney at hotmail dot com

  6. Laura Carroll

    I use coconut oil for cooking and baking and as a foot and body lotion, as well as on a scalp condition.

    I think I will bake rice flour banana bread if I win the prize.
    It is yummy, and I have not yet tried it with coconut oil.

    I signed up for the Newsletter.
    I liked you on Facebook.

    Thanks.

  7. leila

    I subscribed to newsletter. I want to make chocolate hemp balls. Been a while since got idea and never got to try it. If I win Traditions coconut oil, it would be perfect to make these. Follow favorite chocolate candy recipe, like karob fudge and roll the balls in hemp hearts. Yum. I am trying to be healthier to feel good instead of going to doctors that always want to prescribe drugs that have side affects. This could help me look for healthier things to make.

  8. Amanda Copeland

    I would use this wonderful coconut oil for all sorts of things, from baking to making homemade, organic salt/sugar scrubs to seasoning my cast iron skillet.

    I Have Subscribed to Tropical Traditions Special Sales Newsletter, am following you on twitter and liked you on Facebook.

    I hope I win. Thanks for the opportunity! =D

  9. paula marie Anthony

    Id love to make a pineapple upside down cake with your product. Ive used. It in making corn bread muffins. There so many uses for it in cooking.

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