Virgin Coconut Oil

Ingredients: organic virgin coconut oil.

Nutrition Facts

Valeur Nutritive

Per 1 Tbsp. (15 mL) / par 1 c. à soupe (15 mL)

Calories/Calories 135
% Daily Value
Fat / Lipides 15g 23%
Saturated / Satures 14g 70%
Trans / Trans 0g
Cholesterol / Cholesterol 0mg
Sodium / Sodium 0mg 0%
Carbohydrate / Glucides 0g 0%
Fibre / Fibres 0g 0%
Sugars / Sucres 0g
Protein / Proteines 0g
Vitamin A / Vitamine A 0%
Vitamin C / Vitamine C 0%
Calcium / Calcium 0%
Iron / Fer 0%


Virgin coconut oil is an excellent butter substitute for baking its high smoke point is good for medium-high heat cooking, as well as sautéing to infuse a delicious coconut flavour. At Earth’s Choice, we only source coconuts nurtured by farmers on certified organic and sustainable farms in pristine eco-systems.
  • Certified Organic & Kosher
  • Gluten-free
  • Cold expeller-pressed
  • No hexane or solvents
  • Produced and jarred in glass at source
  • Oil has not been reheated after pressing


  • Is virgin coconut oil also free from peanut and tree nut cross-contamination: Yes.
  • What is the cold expeller-press temperature range: 40-50 °C.


No-bake Chocolate Raspberry Fudge (Vegan)

This 5 ingredient Chocolate Raspberry Fudge recipe is a dairy-free and paleo approved delight and the perfect balance between sweet and sour flavours.
  • 1 cup EC organic virgin coconut oil, melted
  • 1 Tbsp EC organic coconut cream or EC organic creamed coconut
  • 2 1/3 cup of frozen raspberries
  • 1/4 cup walnuts crushed
  • 1 Tbsp maple syrup
  • pinch of sea salt


  • In a medium-sized mixing bowl, add all ingredients and stir.
  • Line a cookie sheet or plastic tupperware with parchment paper and pour the mixture, spreading it out evenly. Place in the freezer for about 15 minutes or until hardened.
  • Once firm, slice into squares and enjoy slightly chilled.
  • Recipe Notes
  • Feel free to omit the walnuts and raspberries and cater to your taste buds. The fudge will taste equally delicious without the frozen raspberries and walnuts.
  • Don’t let the fudge sit on the counter for too long as they will start to melt. It’s best eaten slightly chilled to avoid chocolate fingers.
Recipe from Ria Bassoulos;