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Nutiva Organic Coconut Oil Refined -- 23 fl oz


Nutiva Organic Coconut Oil Refined
  • Our price: $11.99


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Nutiva Organic Coconut Oil Refined -- 23 fl oz

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Nutiva Organic Coconut Oil Refined Description

  • USDa Organic Superfood
  • Neutral Flavor for All Recipes
  • Non-GMO Project Verified
  • Kosher
  • Vegan

Nutiva nurtures vitality by consciously curating the world's finest plant-based organic foods.

 

Quality

Made from organic dried coconut, this creamy, expeller-pressed coconut oil is refined for a neutral flavor and a higher smoke point of 400 degrees fahrenheit. A perfect choice for baking and frying where a coconut flavor is nto desired.

 

Organic

Made without pesticides, GMOs or hexane.

 

Versatile

Use as a vegan butter replacement for baking, as a spread on bread or as an all-purpose cooking oil. Also great for skin care, hair care and massage.

 

1% of sales go to regenerative agriculture.


Directions

Storage: No refrigeration required: solid at room temperature and melts at 76°F.

Note: Any brown specks are natural to coconut.

Free Of
GMO, BPA, hexane, animal products.

*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 Tbsp. (15 mL)
Servings per Container: About 45
Amount Per Serving% Daily Value
Calories120
Total Fat14 g18%
   Saturated Fat12 g60%
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat1 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 mg0%
Protein0 g0%
Not a significant source of dietary fiber, sugar, vitamin A, vitamin C, calcium or iron.
Other Ingredients: Organic, refined, expeller-pressed coconut oil
Bottled in a facility that packs peanut 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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Salted Caramel & Chocolate “Cheesecake”

Here’s a showstopping treat to serve to friends and family on a warm afternoon. Drizzle a decadent cacao-maple chocolate sauce over a creamy dairy-free cheesecake assembled with cashews, refined coconut oil, maple syrup and sunflower butter. The refined coconut oil is flavorless and odorless so it doesn't overpower while assuring that the no-bake cake sets perfectly. The Sunflower butter is cleverly combined with dates creating a natural caramel flavor. And because it’s vegan, gluten-free and bursting with superfoods, everyone can enjoy a bigger, brilliant slice. Vegan Salted Caramel & Chocolate Cheesecake on White Plate | Vitacost.com/blog

Salted Caramel & Chocolate “Cheesecake”

Cashew cheezecake

  • 1/2 cup lemon juice (2 large lemons)
  • 3 cups cashews (soaked 4 hours in water)
  • 1/2 cup + 2 Tbsp. maple syrup
  • 1 Tbsp. Organic SunButter Sunflower Butter
  • 1 Tbsp. date paste
  • 3/4 cup Nutiva Refined Coconut Oil
  • 1 Tbsp. pure vanilla extract
  • 1/8 tsp. Redmond Real Salt Sea Salt

Crust

  • 1 cup Bob’s Red Mill Hazelnut Meal/Flour
  • 1-1/2 Tbsp. cacao powder
  • 1 Tbsp. Nutiva Refined Coconut Oil (or vegan butter)
  • 2 Tbsp. date paste
  • 1/4 tsp. Redmond Real Salt Sea Salt
  • 1/4 tsp. vanilla extract

Topping

  • 2 Tbsp. Organic SunButter Sunflower Butter

Chocolate sauce

  • 2-½ Tbsp. cacao powder
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Nutiva Refined Coconut Oil
  1. Lightly grease 9-inch pie dish with vegan butter or coconut oil.
  2. In large bowl, combine all crust ingredients and mix well. (Note: Dough should have consistency of coarse sand.)
  3. Press crust dough evenly into bottom of pie dish. (Note: Do not go up sides of dish.)
  4. In blender, combine all cashew cheezecake ingredients; blend on high until smooth. (Note: A high-speed blender works best.)
  5. Pour mixture onto crust and jiggle to remove any bubbles.
  6. In separate bowl, whisk together all chocolate sauce ingredients until well combined, thick and smooth.
  7. Add small dollops of sunflower butter and drizzle chocolate sauce onto cheezecake.
  8. Refrigerate at least 5 hours or overnight to set.
  9. Store in refrigerator up to 7 days.

Melted chocolate chips can be used instead of chocolate sauce as prepared above.

Add the ingredients to your cart to make this chill cheezecake!

 

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