I AM OFTEN ASKED WHERE I GET COCONUT OIL. We use it all the time and so I order online from Tropical Traditions or from Vitacost. Links are at the right on this blog. When I run out, I buy it wherever I can. Dr. Newport also posted about "Fuel for Thought" and that link is also on this page. When I run out of my Tropical Traditions order I may try that. A missionary I know makes coconut fudge from coconut oil produced from a real coconut and adds coco and honey.
Here is one recipe I got from Coconut Oil Recipes for Summer. Lick on their link for more ideas.
Gluten Free Almond Coconut Bars
2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate
1. Melt coconut oil in a small saucepan on the stove on low heat.
2. Line a 9x9" baking pan with wax paper.
3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge. Recipe by Sarah, Marietta, GA