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Emerald Labs Pure Extra Virgin Coconut Oil -- 16 oz

Emerald Labs Pure Extra Virgin Coconut Oil
  • Our price: $19.19

    $0.60 per serving

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Emerald Labs Pure Extra Virgin Coconut Oil -- 16 oz

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Emerald Labs Pure Extra Virgin Coconut Oil Description

  • Doctor-Formulated
  • Pure Extra Virgin
  • Non-Hydrogenated
  • Over 65+% MCTs
  • Cold-Pressed
  • Dietary Supplement
  • USDA Organic
  • Gluten Free
  • Additive-Free No Magnesium Sterate

Our coconut oil is cold pressed and not hydrogenated, containing only pure unadulterated coconut oil. It is a healthy form of saturated fat that does not elevate “bad” (LDL) cholesterol and has the most medium chain fatty acids (Medium Chain Triglycerides or MCT) of any oil in nature. Helps promote cholesterol health, healthy weight loss, intestinal & immune system support, as well as promote brain (cognitive) health.


Suggested Use: Adults, take one (1) Tablespoon three (3) times daily with meals or as directed by your Health Care Practitioner.

Does not need to be refrigerated.

Free Of

*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.

Supplement Facts
Serving Size: 1 Tablespoon
Servings per Container: 32
Amount Per Serving% Daily Value
Calories from Fat126
Total Fat14 g21.5%
   Saturated Fat12 g60%
   Polyunsaturated Fat1 g
   Monounsaturated Fat0.5 g
   Trans Fat0 g
Cholesterol0 g0%
Sodium0 mg0%
Total Carbohydrates0 mg0%
Protein0 mg0%
Organic Extra Virgin Coconut Oil14000 mg
Fatty Acid Profile0
Caproic Acid C8:000.6%
Caprylic Acid C8:008.1%
Capric Acid C10:006.7%
Lauric Acid C12:0050.3%
Myristic Acid C14:0018.6%
Palmitic Acid C16:007.9%
Stearic Acid C18:002.3%
Oleic Acid C18:104.5%
Linoleic Acid C18:200.7%
Other Ingredients: None

Not recommended for pregnant or lactating women. If currently using prescription medicine or you have a medical condition, consult your doctor prior to use.

Allergen Caution: Product is manufactured in a facility that processes milk‚ egg‚ soy‚ tree nuts‚ fish and shellfish.


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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Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Simple Mills gluten-free pecan cookies make for a tasty, foolproof crust for this vegan pumpkin cheezecake! This decadent but better-for-you recipe satisfies all your cravings for the fantastic flavors of fall. The sweet, nutty cheezecake is blended to creamy perfection with a mix of cashews, coconut cream, maple syrup, pumpkin and pumpkin pie spice. Brew up some slow cooker cinnamon spice apple cider while your dessert chills, then chill out with this dreamy duo. Vegan Pumpkin Cheesecake with Pecan Cookie Crust on White Plate With Napkin |

Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Pecan Cookie Crust

  • 1 box Simple Mills Crunchy Toasted Pecan Cookies (finely crushed)
  • 3 Tbsp. melted vegan butter
  • Pinch sea salt

Vegan Cheezecake Filling

  • 1/2 cup canned pumpkin
  • 1/2 cup canned coconut cream (white solids from the can)
  • 2/3 cup maple syrup
  • 1-1/2 cups raw cashew pieces (soaked in water overnight and drained)
  • 4 Tbsp. coconut oil (melted)
  • 2 tsp. pumpkin pie spice (or cinnamon, ginger, nutmeg, allspice)
  • Dairy-free whipped cream to top
  1. Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper. (Note: Make sure the parchment is hanging over sides for easy removal.) Spray with nonstick cooking spray and set aside.
  2. In bowl, mix together crushed cookies, butter and salt until a wet, sand-like texture forms.
  3. Transfer crust mixture to baking dish, pressing down using bottom of a cup. Bake 10 minutes. Set aside.
  4. In high speed blender, blend cashews, coconut cream, coconut oil, maple syrup, pumpkin and pumpkin pie spice until smooth and creamy.
  5. Into baking dish, pour filling over crust. Freeze 4 hours or overnight until set.
  6. Thaw 30 minutes, remove from pan, slice into 9 bars and top with whipped cream.

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