Chosen Foods Non-GMO 100% Pure Avocado Oil Description
Our 100% pure Avocado Oil is the perfect kitchen companion, offering you versatility and a high smoke point. We consider it a kitchen workhorse. Using an expeller-press method, we extract the maximum amount of high quality oil from the avocado without applying excess heat or chemicals. The result? A neutral flavor profile that adds a bit of sunshine to all of your cooking projects. Every bottle of Chosen Foods Avocado Oil is 100% pure, non-GMO, and glyphosate residue free.
When you cook at high temperatures, you lock in flavor. Chosen Foods Avocado Oil can take the heat–up to 500°F.
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Chosen Foods Avocado Oil is pure, delicious, and always made from naturally refined avocados, ripened to perfection.
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For cooking, baking, dressings, and marinades, avocado oil is the kitchen workhorse. Imbued with a neutral flavor and 500°F smoke point, avocado oil can be used for any purpose, from high-heat sauteing and flame grilling, to dressing mixed greens, grains and pasta salads.
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Coastal crafted flavor made with purpose. We believe in sea, sunshine and simplicity!
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Heart-healthy, all natural, free of gluten, soy and canola oils, plant-based, and certified by the non-gmo project.
100% pure avocado oil is the star of our story. Join us in creating simple ways of experiencing natural culinary wonder.
Free Of
GMO, gluten, soy, canola.
*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 Tablespoon (15 mL)
Servings per Container: About 33
| 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 | 2 g | 10% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 2 g | |
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| Monosaturated fat | 10 g | |
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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: Avocado oil.
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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Mango Nice Cream Sandwiches
[vc_row][vc_column][vc_column_text]This recipe transforms the basic ice cream sandwich into a tropical nice cream dream. The sweet yet puckery mango nice cream is made with real mango, coconut cream and coconut condensed milk with a perfect balance of lemon juice and zest. Sandwiching the creamy concoction is a from-scratch fluffy bittersweet chocolate sponge made with wholesome ingredients. Coconut sugar naturally sweetens the sponge with a low glycemic index, avocado oil is used as a vegetable oil alternative full of healthy fats and flax thickened with water replaces the eggs. There are so many reasons to love this vegan recipe!
Mango Nice Cream Sandwiches
Chocolate Sponge
Dry
- 5.6 oz. all-purpose flour
- 1 oz. cocoa powder
- 2 Tbsp. corn starch
- 1-1/2 tsp. baking powder
- 1/4 tsp. baking soda
Wet
- 4 oz. coconut sugar
- 1/3 cup avocado oil
- 1 cup non-dairy milk
- 2 Tbsp. flaxseed meal
Other
Mango Nice Cream
- 1 can coconut milk (refrigerated)
- 2 yellow mangos or 10 oz. without skin
- 5.5 - 6 oz. condensed coconut milk
- Lemon zest from one lemon
- 7-8 Tbsp. lemon juice
Sponge Cake
- Preheat convection oven to 350 degrees F and line 10x15-inch baking sheet with parchment paper.
- In large bowl, combine flaxseed meal and 5 Tbsp. water. Set aside 2 minutes to thicken.
- Add wet ingredients to thickened flaxseed and mix well.
- Add sifted dry ingredients to wet ingredients and mix well. Add white vinegar and gently mix.
- Pour batter into prepared baking sheet and smooth down evenly. Gently drop the pan on a flat surface 2-3 times to help the batter spread evenly.
- Bake 12 minutes or until a toothpick comes out clean. Cool completely.
Nice Cream
- Line an 8-inch square baking tin with parchment paper or plastic wrap.
- Cut sponge in half. With paper still attached, cut and trim edges of each half so they fit into the bottom of the baking tin.
- Peel off baking paper from one sponge half, being careful not to let it fall apart, and lay it on the bottom of the tin. (Note: If sponge cracks, do not worry as the ice cream will glue it together.)
- Scoop out chilled and solidified coconut cream from canned coconut milk and add to a blender (about 6.3 oz). Add ice cream ingredients and blend well. Optional: Add lemon juice and condensed milk.
- Pour it over prepared sponge and smooth down evenly.
- Carefully peel off paper from other sponge half, place it on top of ice cream and press down lightly. Freeze overnight.
- Remove from tin and let stand at room temperature until slightly softened. Cut with a warm knife.
- For better texture, powder the coconut sugar in a grinder or blender.
- Shop these vegan ingredients and more at Vitacost.
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