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Vitacost Expeller Pressed Extra Virgin Coconut Oil - Non-GMO and Gluten Free -- 16 fl oz (1 Pt) 473mL

Vitacost Expeller Pressed Extra Virgin Coconut Oil - Non-GMO and Gluten Free
  • Our price: $6.93


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Vitacost Expeller Pressed Extra Virgin Coconut Oil - Non-GMO and Gluten Free -- 16 fl oz (1 Pt) 473mL

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Vitacost Expeller Pressed Extra Virgin Coconut Oil - Non-GMO and Gluten Free Description

  • Expeller Pressed
  • Non-GMO
  • Kosher

Tap into your tropical paradise with our versatile non-GMO coconut oil. From non-GMO coconuts, it serves as a unique substitute for butter and other oils in baking and medium-heat cooking. This island treasure is also known for its incredible moisturizing properties - use on skin and hair for all-over softness.


Store in a cool dry place away from heat. Unrefined coconut oil has a smoke point of approximately 350°F and is best for sautéing at medium heat or for baking.

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.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 32
Amount Per Serving% Daily Value
Total Fat14 g18%
   Saturated Fat13 g64%
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat1 g
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: 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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Mini Pumpkin Caramel Cheesecakes (Vegan + No-Bake)

[vc_row][vc_column][vc_column_text]These no-bake vegan pumpkin caramel cheesecakes are not only stunning, they’re packed with all-natural ingredients. Grab your 2.4”x1.4” silicone molds and your food processor to prepare three scrumptious layers of (mostly) raw ingredients. A combination of nuts, seeds, coconut, cacao, maple syrup and coconut oil are pulsed into a crumbly base. Steamed pumpkin, soaked cashews, coconut cream, coconut oil and maple syrup are blended with pumpkin pie spice into a creamy consistency. Then a cinnamon-caramel layer is concocted with dates, plant-based milk, coconut oil and spices. Top each mini cake with whipped coconut cream and pumpkin seeds. Three Mini Vegan Pumpkin Cakes Show Three Layers – a Crumbly Base, Pureed Creamy Pumpkin Middle and Caramel Top Made from Dates.

Mini Vegan Pumpkin Cakes (No-Bake)



  • 1/3 cup raw pecans (soaked water for 4-5 hours and rinsed)
  • 3 Tbsp. sunflower seeds
  • 2 Tbsp. shredded coconut
  • 1/2 Tbsp. raw cacao powder
  • 1/2 Tbsp. raw cacao nib
  • Pinch of pink salt


  • 1 Tbsp. maple syrup
  • 2 tsp. melted coconut oil

Pumpkin Layer

  • 3.5 oz. raw cashews (soaked in water 2-4 hours then rinsed)
  • 7 oz. peeled and cored Japanese pumpkin or butternut squash (cut into chunks)
  • 1/2 cup coconut cream or coconut milk
  • 6 Tbsp. coconut oil
  • 4 Tbsp. maple syrup
  • 1/2 tsp. pumpkin pie spice

Cinnamon-Caramel Layer

  • 15 medjool dates (soak in warm water for 15 minutes and drain)
  • 1/2 cup plant-based milk
  • 1 Tbsp. melted coconut oil
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • pinch of salt


  • 1 can coconut cream (chill overnight)
  • 1-2 Tbsp. maple syrup
  • Pumpkin seeds
  1. Base: Using food processor or blender, pulse dry ingredients until processed but slightly crumbly. Add wet ingredients and pulse a few more times. Press mixture into base of 8 2.4"x1.4” silicone molds.
  2. Pumpkin layer: Place pumpkin in microwave-safe bowl and cook 4 minutes or until tender. In high-speed blender, place pumpkin layer ingredients and blend until smooth. Add more sweetener and spice if desired. Pour filling over base, leaving room for caramel. Freeze until set.
  3. Cinnamon caramel layer: Remove seeds from dates and blend with cinnamon caramel ingredients. Pour caramel over pumpkin layer and freeze more than 5 hours or until set.
  4. Garnish: Scoop solidified coconut cream in a bowl. Beat with electric hand mixer until consistency is a thick whipped cream. Add maple syrup and stir until combined.
  5. Remove cakes from molds and garnish with whipped cream and pumpkin seeds.

Grab these ingredients and more at Vitacost.


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