coconut oil

Chocolate-Flake Raspberry Ice Cream

340 grams semisweet or bittersweet chocolate, finely chopped

heavy cream

buttermilk (shake well before measuring)

granulated sugar

honey

milk

vodka

raspberry powder (optional)

vanilla extract

fine sea salt

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cornstarch

cocoa powder

chocolate,

virgin coconut oil

tahini, divided

eggs

sugar

¼ cup (packed) light brown sugar

salt

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

Coconut Oil Chocolate Chip Cookies made with coconut oil instead of butter. They are incredibly soft on the inside and firm on the edges. Thick and fluffy and loaded with tons of chocolate chips!

Coconut Oil Chocolate Chip Cookies

coconut oil (not melted)

brown sugar

all purpose flour

baking soda

chocolate chips

Preheat oven to 350 degrees.

Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.

Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.

Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.

Slowly add in the dry ingredients to the wet in two parts.

Fold in chocolate chips.

Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out)

Place in the oven and bake for 10-12 minutes.

Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Coconut-Apple-Ginger Dal

Tbsp. virgin coconut oil

cayenne pepper

cumin

turmeric

½ large onion, finely chopped

garlic cloves, finely chopped

3" piece ginger, peeled, finely chopped

apple

red lentils

coconut milk

lime juice

Kosher salt, freshly ground pepper

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Fragrant Thai-Style Clams in Coconut Broth

peeled,

chicken broth

lemongrass,

galangal, 1/4 inch thick (see note)

ginger, 1/4 inch thick

makrut lime leaves, torn

palm sugar or brown sugar

fish sauce

Salt,

clams

cilantro, leaves and tender stems

Lime wedges,

Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.

Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)

Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.

Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

A creamy, curried soup from Yotam Ottolenghi that you can make on a weeknight, no sweat. Adjust the curry powder depending on how much heat you want. 

Curried Lentil, Tomato, and Coconut Soup

virgin coconut oil olive oil

onion,

2½-inch piece ginger, peeled, finely grated

curry powder (such as S&B)

red pepper flakes

tomatoes

coconut

Lime wedges (for serving)

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

A blend of butter and solid oil gives these cookies a unique texture and richness, all wrapped up in a cinnamon sugar shell.

New-Fashioned Snickerdoodles Recipe

unsalted butter (1 stick; 114 grams), firm but pliable, about 60°F (16°C)

virgin coconut oil (heaping 1/3 cup; 85 grams)

sugar (about 1 1/2 cups; 298 grams)

(4 grams) baking powder

vanilla extract (about 1 tablespoon; 15 grams)

low-protein all-purpose flour,

For the Cinnamon Sugar:

sugar (1/4 cup; 57 grams)

(5 grams) cinnamon

(1.25 grams) cinnamon

Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, coconut oil, sugar, salt, baking powder, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed to combine, then increase to medium and beat until soft, fluffy, and pale, about 5 minutes, although the exact timing will vary. Halfway through, pausing to scrape the bowl and beater with a flexible spatula, and then resume mixing on medium speed. Add the egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough.

Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F (20°C) before baking.

For the Cinnamon Sugar: Mix sugar with ground and grated cinnamon in a small bowl, adding more spice if you prefer. (It should taste very intense to offset the mild dough.) Roll each portion of dough into a smooth and sticky ball, then tumble in cinnamon sugar until fully coated.

Arrange on a parchment-lined aluminum half sheet pan, leaving 2 1/2 inches between balls, then flatten into 2-inch disks about 1/2 inch thick. Generously cover with the remaining cinnamon sugar, creating a thick layer that will crack and crinkle in the oven.

Bake until the snickerdoodles begin to spread, about 5 minutes, then reduce temperature to 350°F (175°C). Continue baking until firm around the edges but steamy in the middle, about 6 minutes longer. Cool directly on half sheet pan until the crumb is set, about 8 minutes. Enjoy warm, or store in an airtight container for up to 3 days at room temperature.

Vanilla Funfetti Mug Cake

all-purpose flour

salt (very light pinch)

baking powder

almond or coconut milk (see note)

extra-virgin or refined coconut oil, melted (or canola or vegetable oil)

sprinkles

In an 8-ounce (that's a fairly standard size)...

In an 8-ounce (that's a fairly standard size) mug, whisk together the flour, sugar, salt and baking powder. Make a small well and add the milk, vanilla and oil. Mix just until combined. Stir in the sprinkles.

Microwave for 90 seconds at 70-80% power (adjusting...

Microwave for 90 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of frozen yogurt or ice cream, if desired.

This shortbread is like a huge, sliceable Girl Scout cookie. (You’re welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips — which don’t melt as evenly — so your chocolate glaze ends up shiny and smooth.

Giant Chocolate and Peanut Butter Cookie

Nonstick cooking spray

unsalted butter (2 sticks), at room temperature

110 grams light brown sugar

unsalted butter (3/4 stick), at room temperature

peanut butter (not natural)

135 grams sifted confectioners’ sugar

chopped semisweet bar chocolate

Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.

Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.

Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.

Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.

Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners’ sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.

Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.

Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.

Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.

Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

For the Keto diet these fat bombs from Delish.com are essential. 

Keto Fat Bombs

cream cheese, softened to room temperature

c. keto-friendly peanut butter

c. coconut oil,

kosher salt

chocolate chips (such as Lily's)

Great recipe! I added a bit of erythritol/stevia to my concoction and home made some chocolate to drizzle over top. (Didn't have any keto friendly chips) Fantastic for sure.  Thank you for sharing this!

Excited to give these a try. They were the easiest on-line recipe to make. They're sitting in the freezer now. 1/2 way there!

I added more peanut butter to this recipe, the cream cheese over powerd it too much for my taste. I also added keto or sugar free mini chocolate chips in the dough instead of melting chocolate to drizzle. Made a big difference in texture!

Great recipe but the salt is 100% unnecessary. I also added 1/4 of swerve because the mixture was SO salty. I also recommend cutting the melted chocolate amount in half, it made so much extra.

I made them per the recipe minus the salt. I just poked a couple of chocolate chips in each bomb and they were yummy.

This recipe is okay.... when I made it, it made around 20 balls even though I used a medium cookie scoop. There was also WAY too much chocolate. Not that I don't like chocolate but I was hoping for a drizzle and ended up with them completely coated in an attempt not to waste anything. 

I, personally, am not a huge fan of the texture so I am going to try keeping them in the freezer in the hopes that they'll be more like ice cream. 

Overall, good flavor but prepare to have a higher yield than you expect.

I used a medium cookie scoop and got 16 balls.  The amount of chocolate drizzle from the recipe was enough to completely coat the 16 balls and still have a ton left on the tray. Since the Lily’s chips cost about $8 a bag, save yourself some money and cut the amount in half!!

Ok, I just made these and to help those who want the macros, I will put the information here with the items I used.

8oz Philadelphia Cream Cheese 1/3 less fat
Cal: 512; Fat: 44g; Net Carbs: 15g; Protein: 15g; Sodium: 1024 mg.

1/4 and 2 Tablespoons Cup LouAna Coconut Oil
Cal: 720; Fat: 84g; Net Carbs: 0g; Protein: 0g; Sodium: 0 mg.

1/2 Cup Smucker’s Organic Natural Peanut Butter Creamy
Cal: 720; Fat: 64g; Net Carbs: 8g; Protein: 32g; Sodium: 220 mg.

1/2 Cup Lily’s Premium Baking Chips Dark Chocolate - Stevia Sweetened - 55% Cocoa
Cal: 300; Fat: 27g; Net Carbs: 12g; Protein: 6g; Sodium: 0 mg.

1/4 Teaspoon Morton’s Coarse Kosher Salt
Cal: 0; Fat: 0; Net Carbs: 0; Protein: 0; Sodium: 480 mg.

Totals:
Cal: 2252; Fat: 219g; Net Carbs: 35; Protein: 53g; Sodium: 1724 mg.

My batch made 20 1 Tablespoon Fat Bombs.  So the results per Fat Bomb.
Cal: 112.6; Fat: 10.95g; Net Carbs: 1.75g; Protein: 2.65g; Sodium: 86.2 mg.

The toughest part for this calculation was counting the Lily’s chips that go into the 1/2 cup as the nutritional data is only per 60 chips.  I hope that this is helpful for others trying to track their macros.

The nutritional info is right above the picture. Very easy to see. These are very good.

I had almond butter on hand to use instead of peanut butter and I also just ditched the salt. Pretty tasty for Keto

https://streaming.hearstdigitalstudios.com/13e16dc5-e316-4cc7-a4dc-af2965c9e025/video_rover_16x9_1080p_hd_1545417451_5543.mp4

Snack Smarter With Keto Fat Bombs

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

Diy Cookie Butter Recipe

speculoos crumbs (about 3/4 cup; 100 grams), store-bought or homemade

water (about 1/3 cup plus 1 tablespoon; 100 grams)

cinnamon

golden syrup (about 2 tablespoons; 30 grams),

refined coconut oil

DIY Cookie Butter Recipe

Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.

Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

These cookies are a healthier alternative to the classic no-bake chocolate oatmeal cookies. They taste just as good and are just as easy to make.

Healthy No-Bake Chocolate Peanut Butter Oatmeal Cookies

peanut butter (I prefer all-natural)

Cacao Powder

oats

Healthy No-bake Chocolate Peanut Butter Oatmeal Cookies

In a medium-size saucepan (1 or 2 quart) on low heat, add peanut butter, coconut oil, and cacao powder. Whisk until peanut butter and coconut oil melt and mixture is smooth.

Remove saucepan from the heat and whisk in honey and vanilla. Whisk until completely incorporated.

Stir in the oats and refrigerate for 30 minutes. I put the lid on the saucepan and sit put the pan on a hot pad in the refrigerator. You can transfer the mixture to a plastic bowl with a lid if you prefer.

After 30 minutes, form balls out of the mixture using a spring-release scoop. Gently press the top to flatten them into a cookie shape. You can make them as large or small as you want. My spring release scoop was held approximately 1.5 tablespoons of mixture.

Refrigerate another hour for the cookies to set.

I store these cookies in the refrigerator in an airtight container. If your house is hot, I recommend storing them in the refrigerator so that the coconut oil stays firm and the cookies don&#039;t spread.

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

Pretzel And Potato Chip Moon Pies

(2 sticks) chilled unsalted butter, cut into ½" pieces

lightly crushed small pretzels

potato chips

(100 g) sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

(219 g) all-purpose flour,

marshmallows

chocolate

Tbsp. refined coconut oil

salt salt

2"-diameter cookie cutter

“Little Debbie’s chocolate marshmallow pies were my favorite packaged treat as a kid,” says Sohla El-Waylly. “I’d carefully separate the layers with a butter knife, toast the marshmallow on a fork over the gas burner, then sandwich it all back together. Even as a kid I knew that desserts are better with a bit of extra-toasty flavor. That’s why I’m obsessed with these all-grown-up moon pies. The shortbread cookies are loaded with blitzed-up pretzels (for that extra toastiness) and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and half-dip of bitter dark chocolate.” The dough will look dry at first, but it will come together with a bit of kneading. Don’t worry about overworking it—with all that butter and the fat from the potato chips, there isn’t much opportunity for gluten to develop.

Pretzel and Potato Chip Moon Pies

Place racks in upper and lower thirds of oven; preheat to 350°. Pulse butter, pretzels, potato chips, sugar, salt, and 1¾ cups (219 g) flour in a food processor until clumps form. Turn dough out onto a surface and knead gently to bring together.

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