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NOW Ellyndale Organics Coconut Infusions™ Butter -- 12 oz


NOW Ellyndale Organics Coconut Infusions™ Butter
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NOW Ellyndale Organics Coconut Infusions™ Butter -- 12 oz

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NOW Ellyndale Organics Coconut Infusions™ Butter Description

  • Infused Virgin Coconut Oil
  • USDA Organic
  • Gluten Free
  • Non-GMO
  • Vegan

Wow, the wonders of the magical Coconut. It can be used for just about anything and its oil has a high smoke point (approximately 375°) and a slew of benefits. It just might be the world's most perfect oil and spread. And now it's fused the rich taste of coconut with bold, inspiring flavors to create Ellyndale Organics™ Coconut Oil Infusions. Perfect for adding a little zest to your dishes and snacks or as a delightful spread.

 

Ellyndale Organics™ Butter infused Coconut Oil has a pleasant, robust, buttery flavor that's perfect on popcorn or as a spread. Plus it gives an extra boost of flavor when baking or frying chicken, fish, vegetables and more. Use Ellyndale Organics™ Butter infused Coconut Oil to cook your favorite dish and drizzle a little oil on top when done for the perfect combination of coconut and creamy butter.

Free Of
Gluten, GMOs.

*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 Tbsp. (15 mL)
Servings per Container: About 24
Amount Per Serving% Daily Value
Calories120
   Calories from Fat120
Total Fat14 g22%
   Saturated Fat12 g60%
   Trans Fat0 g
   Polyunsaturated Fat less than0.5 g
   Monounsaturated Fat1 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%
Other Ingredients: Organic virgin coconut oil and natural butter flavor (non-dairy).
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.
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Chocolate Almond Butter Pudding Buckeye Pie

If you’ve never made a buckeye pie, you’re in for a treat with this easy-to-follow recipe. Traditionally, this Midwest-inspired dessert is a combination of milk chocolate and peanut butter, but this version pairs all-natural almond butter with dark chocolate to create a sweet, creamy pudding pie that’s perfect for any occasion. The best part is the homemade pie crust, which calls for crunchy, crumbled up cookies for a unique gluten-free base. Make it vegan by opting for plant-based milk and/or nut-free by substituting sunflower seed butter for almond butter.

Homemade Chocolate Almond Butter Pudding Buckeye Pie | Vitacost.com/Blog

Makes one 9” pie

Ingredients

Crust
1 box Enjoy Life Double Chocolate Crunchy Cookies
3 Tbsp. granulated sugar
3 Tbsp. vegan margarine, butter or coconut oil

Pudding
3 cups milk
1/4 cup arrowroot
1 cup Vitacost Almond Butter
1/3 cup Vitacost Organic Maple Syrup
1 tsp. sea salt
1 tsp. pure vanilla extract

Ganache
1/2 cup Enjoy Life Dark Chocolate Morsels
1/2 cup milk

Optional garnish
1/2 cup Vitacost Organic Raw Almonds, toasted & crushed
Enjoy Life Dark Chocolate Morsels

 

Directions

1. Preheat oven to 350 degrees F. To prepare crust, pulse cookies in food processor until crushed and crumby. Add sugar and margarine and pulse until evenly combined.

2. In 9” pie plate, firmly press mixture onto the bottom and 2/3 up the sides. Bake 8-10 minutes. Set aside to cool.

3. Prepare pudding in heavy-bottomed saucepan over medium heat. Combine preferred milk and arrowroot, whisking constantly, until thick and bubbling; about 6-7 minutes.

4. Remove from heat and whisk in almond butter, maple syrup, sea salt and vanilla.

5. Pour into heat-safe bowl, lay plastic wrap on surface (this prevents a skin from forming) and place in refrigerator to cool for a couple hours or overnight.

6. Heat small saucepan on low and add chocolate morsels and preferred milk to make ganache. Whisk until melted and remove from heat.

7. To assemble pie, pour half the ganache onto pie crust base. Gently spread up the sides. Scoop almond butter pudding on top.

8. Place in the refrigerator for about an hour then pour remaining ganache on top (you may need to warm ganache again slightly to make it pourable). Garnish with the crushed almonds and chocolate morsels if desired.

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