Dr. Bronner's Organic Fresh Pressed Virgin Coconut Oil Description
Dr. Bronner's white kernel VCO is expeller-pressed from the fresh carefully dried coconut kernel without skins, which gives it a mild delicious aroma. Versatile and healthy, VCO can be used for stir-frying, sauces, baking and body care.
All VCO forms crystals it cools slowly after filling. If you prefer the appearance of snow white VCO, completely melt the oil in a hot water bath and then cool quickly in the refrigerator.
Tasty and nutritious. Use for medium high heat cooking. No refrigeration required.
*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.
Serving Size: 1 Tablespoon
Servings per Container: 28
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||14 g||22%|
| Saturated Fat||13 g||63%|
| Polyunsaturated Fat||0 g||*|
| Monounsaturated Fat||1 g||*|
|Total Carbohydrate||0 mg||0%|
*Daily value not established.
Other Ingredients: Expeller pressed unrefined non-hydrogenated white kernel virgin coconut oil.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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
Paleo Chocolate Pudding Pie
For many, indulging in pudding pie is a thing of the past. It's a distant memory of store-bought graham cracker crust, filled to the brim with a boxed pudding mix. But why reminisce when you can still enjoy this decadent treat while skipping questionable ingredients? All you need to do is sub in a few better-for-you ingredients, such as dates, cacao powder and sunflower seeds. If you're skeptical how these foods create the chocolaty dessert you remember, this recipe will take you back before it springs you forward to the ultimate, upgraded pie!
Paleo Chocolate Pudding Pie
Yields 8 slices
4 pitted medjool dates, soaked in water
1-½ cups roasted and salted sunflower seeds
3 Tbsp. coconut oil, melted
2 medium avocados
Organic strawberries cut in half for garnish
¼ cup maple syrup
¼ cup cacao powder
2 Tbsp. cacao nibs
Whipped cream topping (optional)
1 Tbsp. maple syrup
1 can full-fat coconut milk, refrigerated overnight
- Preheat oven 375 degrees F.
- In food processor, pulse crust ingredients until crumbly consistency. Press into pie pan.
- Bake for 10-12 minutes until golden brown, careful not to burn edges.
- In food processor, combine pudding ingredients (minus the strawberries). Cacao nibs will be broken into smaller pieces but not completely smooth.
- Pour pudding into crust once cooled. Top with strawberries.
- Chill in fridge 2 hours before serving.
- To make whipped cream, whisk coconut milk solids, maple syrup and vanilla.
- Add a dollop of cream and slice!