“The purest, most nutrient dense form of the oil will have “unrefined,” ‘‘expeller-pressed,” “raw” or “centrifuged” written on the label. These varieties will have a heavy coconut taste, making them great for dishes where the coconut flavor is a foundational part of the meal. They are also great in baked goods because they impart a nutty, almost toasted flavor
If you do not like the taste of coconut, use refined coconut oil, but look for “naturally refined” because otherwise you may be purchasing an oil that’s been refined with chemical solvents.”— BH
Ingredients
- 3 large, very ripe bananas (the spottier, the better)
- ¾ cup melted coconut oil (use a hot-water bath to melt oil from solid to liquid)
- ½ cup cacao powder
Preparation
In a food processor; combine all the ingredients and process until smooth. Line an 8-inch square baking dish with parchment paper Transfer the batter to the prepared dish and freeze it for 2 to 3 hours. Remove the fudge from the freezer; let it thaw for 10 minutes, then cut and enjoy.
About this recipe
Courtesy of Brandy Hofstetter of Pulp Café, Frenchtown
