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Do you want to satisfy a sweet tooth without a bunch of effort, still have it portion controlled, and have it be good for you?

I hope the answer is yes.

If it is, this video is for you.

We recently received a jar of Tropical Traditions Gold Label Virgin Coconut Oil. The greatest part of being sent a product to review is being able to give a 32 oz jar (retailed at $40.00) away to you, our readers. Yeah for free awesome products!

Since giveaway rules prohibit us from sharing the health benefits of coconut oil and giving you the link to their sales page, I’ll be doing the giveaway on Wednesday instead. Why? Because I think it’s more important to share with you a link about why coconut oil is a great addition to a healthy diet and I wanted to share with you a link about some of its benefits. Also I wanted to tell you about their awesome sale they are having: 2 for 1! Yup that’s right! If you wanted a great deal on coconut oil and were waiting for one, now is a great time to put in an order.

But why buy from them?

Here’s a little bit about the company, and some links you can follow to find out more about what they are doing.

Tropical Traditions

Those of you familiar with Tropical Traditions know how awesome this company is. If you’re not, let me tell you a few really cool things about this company. Though they carry lots of different products, one really great thing about their gold label coconut oil is that, because it is hand made (thousands of gallons made by hand!), they employ hundreds of people in their rural farming communities. For me that’s the coolest part. It would have been easier for them to ship their coconuts to a plant and create an expeller pressed coconut oil that is really popular in North America (and they do), but they chose to keep the integrity of their most prized product and as a result created jobs and a prosperous community. YOU GOTTA LOVE THAT!

 

The other important information you need to know is that it’s non-GMO and organic and no chemical solvents are used. They use fresh coconuts that are processed within 24 hours of being picked and the product is unrefined.

My second favorite fact is that it has twice the antioxidants than other coconut oils on the market. Also, pretty cool. Their products aren’t cheap, not in the way they are made, nor in price either, but they are yummy!

You may have seen a bunch of reviews being done on this product in the last month and coincidentally it coincides with a big sale they’re having (not surprising). They’re confident that once people try their product they’ll be hooked. I don’t think they’re wrong. It’s a really good product.

I wouldn’t use this exclusively as my cooking oil because it does taste like coconuts. This is raw coconut oil at its best. I recommend using it in recipe where a slight coconut flavor is a perk, like curries or even baking. I’m excited to try this out in a coconut carrot cake recipe! Yum.

The following recipe is an absolutely perfect candidate for this product. With all the health benefits backing coconut oil, you can feel good about eating this yummy chocolate everyday.

This lovely recipe was given to me by a dear friend. She whips these up before dinner (takes 2 minutes) and has a little post-dinner treat. Thank you Jenn for this “chocolate” recipe. It is only a version of the original since I cut the recipe in half and made a few subtle changes. I removed the yacon powder (too chalky/grainy for me) and replaced it with honey and have yet to try the maca powder for adrenal health. Soon, I promise.

Simple Coconut Oil Chocolate Candies

Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.

Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.

Tips:

Like salad dressing, you’ll want to emulsify the oil and honey together. This will help prevent separation (honey sinking to the bottom). Use a small whisk and really mix it well, for at least 1 to 2 minutes. If you want a sure fire way to avoid the honey from sinking to the bottom, use a hand emulsion blender ( this will make a very fast job of this too).

Don’t heat the oil to super hot. Coconut oil turns to a liquid state at body temperature, so it doesn’t need to be much hotter than that. The reason for this is that the hotter the liquid, the longer it will take to cool, giving the mixture more time to separate once in the mold.

Also if I am using a whisk, I will whisk it while I pour so the honey doesn’t end up all in the last 3 chocolates. However, if it’s emulsified well this won’t happen.

Optional Ingredients

  • 2 Tbsp of maca powder (mix in with the honey)
  • 1 tsp orange rind (mix into the chocolate)
  • seeds, nuts or dried fruit (sprinkle into the silicone trays)
  • 1/4 cup dried coconut would be amazing… (mix into the chocolate)

Ready to easily make eating real a habit? Then check out my eCookbook, The Whole Food Revelation. Click here to get my brand new, unreleased eCookbook, The Whole Food Jump Start, for free when you purchase the Whole Food Revelation by July 21, 2012.

 

I’m sharing this with Mangia Mondays, Monday Mania, and My Meatless Mondays, Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, and Full Plate Thursday.



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