Can Anyone Help? 2018
- Thread starter shyvas
- Start date
- Status
MadamSarcastra
MadamSarcastra, over & out.
What dark chocolate-hazelnut (and/or coconut) thing can I make with this stuff??
Many of these ingredients have been around a little while & I'd like to use them up....
I'm still searching recipe sites... chances are I won't find the right recipe in time to make anything today. LOL
Many of these ingredients have been around a little while & I'd like to use them up....
I'm still searching recipe sites... chances are I won't find the right recipe in time to make anything today. LOL
Scones? Double Chocolate SconesWhat dark chocolate-hazelnut (and/or coconut) thing can I make with this stuff??
View attachment 13987
Many of these ingredients have been around a little while & I'd like to use them up....
I'm still searching recipe sites... chances are I won't find the right recipe in time to make anything today. LOL
MadamSarcastra
MadamSarcastra, over & out.
^^ My whole point is to use as much of my own crap here as possible & not have to buy anything new to make this elusive chocolate whatever.... LOL
Oh, I also have Earth Balance spread & maybe a 1/4-cup or so of unsweetened soymilk in the fridge.
Oh, I also have Earth Balance spread & maybe a 1/4-cup or so of unsweetened soymilk in the fridge.
MadamSarcastra
MadamSarcastra, over & out.
Can anyone suggest a substitute for coconut oil?? I'd like to make another batch of those vegan dark chocolate truffles as a thank-you gift for my mother's friend (the one who's helping me by "kidnapping" Mom from lunch tomorrow)... only problem is, she's allergic to coconut.
It needs to have the same consistency as coconut oil (solid at room temp) and not have a strong flavor....
I'd like to make another batch of those vegan dark chocolate truffles as a thank-you gift for my mother's friend (the one who's helping me by "kidnapping" Mom from lunch tomorrow)... only problem is, she's allergic to coconut. It needs to have the same consistency as coconut oil (solid at room temp) and not have a strong flavor....
Val
Forum Legend
8 Amazing Substitutes for Coconut Oil | Organic FactsCan anyone suggest a substitute for coconut oil??
It needs to have the same consistency as coconut oil (solid at room temp) and not have a strong flavor....
MadamSarcastra
MadamSarcastra, over & out.
I think those were more for application to the body or hair.... Still good info, though!
Palm oil was suggested somewhere, but the ethics behind that stuff are terrible.
The only other crap I can think of that is solid at room temp are animal fats/butters.... 
Val
Forum Legend
Try to check these 7 (8) ones, because one of them is a damn coconut oil, but the other 7 may be convenientI think those were more for application to the body or hair.... Still good info, though!
Palm oil was suggested somewhere, but the ethics behind that stuff are terrible.
.Alternative Healthy Cooking Oils
Cashews!?Can anyone suggest a substitute for coconut oil??
It needs to have the same consistency as coconut oil (solid at room temp) and not have a strong flavor....
Vegan Truffles
MadamSarcastra
MadamSarcastra, over & out.
Huh, never thought of that.
My only problem working with cashews (other than them being pretty pricey) is that I can't blend them smooth enough in my food processor (hence my switch to roasted cauliflower for "cheese" sauce).... Maybe I could use Jerry's Ninja.... 
MadamSarcastra
MadamSarcastra, over & out.
DUH!!
OP
OP
I used to simmer the cashews after soaking till the insides were fully softened- beyond the 'al dente' look of just soaked. I got a 35 dollar Oster blender that does a good job now, not great, but goodHuh, never thought of that.
I agree with shivas about just using non dairy creamer and like vegan spread. Earth Balance or Smart Balance
MadamSarcastra
MadamSarcastra, over & out.
But the spreads would add a salty flavor, which is not desired. And the coconut oil truffles (made two batches) turned out amazing! Many compliments.
OP
OP
You need to add salt to the ingredients when baking. The classical recipe for truffles is made with cream and butter not coconut oil. If you use non dairy butter the amount is so small that the end result will not taste salty.
MadamSarcastra
MadamSarcastra, over & out.
What's wrong with doing something different? The recipe I used worked wonderfully.
OP
OP
What's wrong with doing something different? The recipe I used worked wonderfully.
I didn't say that there was anything wrong with your initial recipe.
MadamSarcastra
MadamSarcastra, over & out.
OK.... I just got the impression from you that using coconut oil was akin blasphemy or something. LOL
I love trying new ways to do things, and I know I'll try the vegan cream/butter version someday.... But I don't want to alter a recipe that rocks as is, just make it so my mom's friend can enjoy. I'm not a fan of Criso/vegetable shortening -- in fact, I don't think I've ever used the stuff -- but I'll try it this one time... if it doesn't pan out, I'll go with your "classic" version.
Live & learn, trial & error, all that crap....
OP
OP
OK.... I just got the impression from you that using coconut oil was akin blasphemy or something. LOL
I love trying new ways to do things, and I know I'll try the vegan cream/butter version someday.... But I don't want to alter a recipe that rocks as is, just make it so my mom's friend can enjoy. I'm not a fan of Criso/vegetable shortening -- in fact, I don't think I've ever used the stuff -- but I'll try it this one time... if it doesn't pan out, I'll go with your "classic" version.
Live & learn, trial & error, all that crap....
It contains palm oil.
I don't have anything against using coconut oil except for that it's expensive. I was answering your request as you were looking for a substitute.
- Status
