Vitacost Certified Organic Coconut Oil Refined Odorless & Flavorless Description
Enjoy nutrient-packed coconut oil without any odor or flavor. Certified organic!
If you’re not a fan of coconut’s tropical taste or scent, try Vitacost® Coconut Oil Refined—an odorless, flavorless oil that can be used for cooking or body care without overwhelming the senses.
What is refined coconut oil?
Coconut oil comes from the pressed flesh or meat of fresh coconuts. It’s packed with beneficial nutrients, especially medium chain triglycerides, a type of healthy fat that’s easily absorbed and used by the body. Soft but solid (with a “buttery” texture) at room temperature, coconut oil turns into a liquid when warmed above 76 degrees. Unlike extra virgin coconut oil, which is untreated, refined coconut oil is purified to remove scent and taste as well as any potential contaminants.
Why is Vitacost® Certified Organic Coconut Oil Refined better than other brands?
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Made from organically grown coconuts
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Great for those who want the nutritional benefits but not the taste or scent of coconut oil
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Purified for quality
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28 servings per container
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BPA-free bottle
About Vitacost
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP
Directions
May be added to salad dressings and smoothies. Use in place of butter, margarine, shortening or other cooking oils for cooking, baking or frying at temperatures up to 350°F (177 °C). No refrigeration required.
Product has a melting point of 75°F (24°C).
Free Of
GMOs, milk, eggs, peanuts, crustacean shellfish, fish, soy, gluten, titanium dioxide.
*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 28
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
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| Total Fat | 14 g | 18% |
|
| Saturated Fat | 12 g | 60% |
|
| Trans Fat | 0 g | |
|
| Sodium | 0 g | 0% |
|
| Total Carbohydrates | 0 g | 0% |
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| Protein | 0 g | |
|
*Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Not a significant source of trans fat, cholesterol, sugars, vitamins A or C, calcium or iron.
Other Ingredients: Organic refined coconut oil.
Contains: Coconut.
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 Chocolate-Covered Strawberry Cheesecake Bars
[vc_row][vc_column][vc_column_text]Treat your loved ones (or yourself!) to a slice of pure bliss this Valentine’s Day with these no-bake vegan strawberry cheesecake bars topped with a luscious chocolate ganache. Made with wholesome vegan and gluten-free ingredients, these dreamy bars feature a crunchy base, a creamy strawberry layer and a rich chocolate finish. What better way to spread some love than with a dessert that’s sweet, beautiful and better for you!
Vegan Chocolate-Covered Strawberry Cheesecake Bars
Crust
- 1/2 cup rolled oats
- 3 Tbsp. white sesame seeds (lightly toasted)
- 1/3 cup shredded coconut
- 1/3 cup sunflower seeds
- 5 Tbsp. coconut sugar
- 1 Tbsp. raw cacao powder (or cocoa powder)
- Pinch salt
- 4 Tbsp. melted coconut oil (or melted raw cacao butter)
Strawberry cheesecake
- 7 oz. raw cashews
- 3.5 oz. fresh strawberries
- 2/3 cup coconut milk
- 6 Tbsp. melted coconut oil (or melted raw cacao butter)
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Optional
- 1-3 slices raw or cooked red beet root (for color)
Chocolate ganache
- 4.2 oz. dark chocolate chips
- 2/3 cup coconut milk (or other plant milk)
- Line 7-inch square pan with parchment paper or use one with removable bottom.
In food processor, blend all crust ingredients except for coconut oil until powdery. Add melted coconut oil and blend until mixture reaches consistency of wet sand. (Note: If too crumbly, add a little more coconut oil.)
- With hands or bottom of glass, press mixture firmly into bottom of pan.
In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.
- Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
- To make chocolate ganache, place chocolate chips in small bowl. In saucepan, heat coconut milk until just before boiling and then pour it over chocolate and stir together until well combined.
- Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
- Prior to serving, remove dessert from pan (Note: If you didn’t use parchment paper, let it sit at room temperature for about 5-10 minutes to make removal easier). Leave at room temperature or refrigerate to thaw until dessert is soft enough to cut. Use warmed knife to cut into desired size.
- Store in freezer in small pieces and enjoy frozen, or let sit at room temperature for a few minutes to thaw slightly prior to serving.
Get the ingredients you’ll need (and more!) from Vitacost.
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