Coconut oil is one of the most recent food trends to take the market by storm.
In 2009 people started whispering about the potential health benefits of tropical oils. Then they started to really want them. And now you can find coconut oil and palm oil just about anywhere.
But back in 2000, in a small community in the Philippines, a husband and wife worked together to make coconut oil the traditional way.
The founders of Tropical Traditions, Brian and Marianita Shilhavy, believe that the coconut oil is best when produced the way of the generations before them.
According to their website the process goes something like this…
“Grate the fresh coconut meat to extract the coconut milk…
Move the coconut milk to a covered container. Allow the coconut milk to sit for 24 hours…
After about 24 hours, the oil naturally separates from the water producing a crystal clear oil that retains the full scent and taste of coconuts.”
In 2010 I jumped on the coconut oil bandwagon, and after doing a little research found TropicalTraditions.com. I read about their product and ordered a quart of their certified organic virgin coconut oil.
I was instantly hooked on the light coconut flavor and scent of the oil. I started using it for everything kitchen and skin care related.
So a few weeks ago when they offered to send me a quart of their certified organic gold label virgin coconut oil I was delighted!
For some reason I had never ordered their gold label before and I was eager to try it.
After looking through some of the different recipes on their website I found a Mounds like candy bar recipe that sounded good. I switched up the recipe a bit with the graham cracker crumbs & chocolate layer.
The Gold Label Virgin coconut oil was amazing. It was a bit more buttery in texture and had just a hint more coconut flavor. I highly recommend this one over their other oils, if you can afford it. If not their green label also wonderful!
Coconut Candy Bars
Recipe Inspired by The Coconut Mama
- 1 1/2 cups graham cracker crumbs
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 1 tbsp water (+ additional teaspoons if needed)
- 1 1/4 cup organic shredded coconut
- 1/3 cup Tropical Traditions coconut oil
- 5-6 medjool dates, pitted
- 1 tsp vanilla
- 1/4 tsp salt
- 1 – 1 1/2 cups chocolate chips, melted
- 1 tbsp Tropical Traditions coconut oil
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl mix together the graham cracker crumbs, 1/4 tsp salt, 1/2 cup coconut oil and water. Press into a 8×8 pan.
- Bake for 6-7 minutes, or until lightly toasted and fragrant. Set aside.
- In a small pot over medium-low heat melt the 1/3 cup coconut oil with the shredded coconut. The coconut will start to puff up and smell like toasted coconut. Remove from the heat and set aside.
- In your food processor combine the dates, vanilla and 1/4 tsp salt until smooth and creamy. Mix this into the shredded coconut and coconut oil mixture.
- Pour over the graham cracker crumbs and spread to one even layer. Or you can mix it all in with the toasted crumbs and evenly spread the mixture into the pan (like I did). Either way is delicious.
- Cover your bars and leave in the refrigerator until completely set (1 hour – overnight).
- Once your bars are set melt the chocolate chips and 1 tbsp coconut oil together until smooth. Do this over a double boiler or in 10 second microwave intervals.
- Pour the melted chocolate over the bars and cover the pan up. Refrigerate until the chocolate is set.
- Once the bars are set cut them into 18 pieces.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review in return for the free product