The Dangers of Coconut Oil
…in hot weather. Yes, I’ve discovered that there is a downside to coconut oil, particularly when you’re British and not used to the current (heavenly) high temperatures we’re experiencing. I got my coconut oil out the other day to make some raw chocolate bars and dripped it (unknowingly) all over the floor as I spooned it into the bowl. Just wasn’t used to it being liquid straight from my kitchen cupboard…
I then walked in the mess holding a glass in my hand, slipped and added broken glass to the oil slick on the floor. Several days later the floor is still uncommonly well oiled and I’m still having to watch my step.
But of course, apart from that, I LOVE coconut oil for its anti-fungal, anti-viral, anti-bacterial properties, for its medium-chain fatty acids that are said to be more likely to be used for energy than laid down as fat, for how well it conditions hair and last, but of course, not least, it’s delicious and versatile use in dairy-free dessert and chocolate recipes. It binds ingredients together, enables dishes to set and, combined with raw cacao butter, gives just the right amount of melt-in-your-mouth texture to raw chocolate bars.
Of course, you’ve got to know the correct proportions of coconut oil and cacao butter to use for this purpose. This is not a secret I give way lightly(!), but you can find out how in my raw chocolate workshops and in my Chocolate Making Kit. There will also be several chocolate bar recipes (Dark Chocolate Bars, Butterscotch Bars, White Chocolate Bars, Superfood Caramel Bars) in the I Love Raw Chocolate! Recipe E-Book coming out later this month.
