Don't hate me but....

[domestic goddess]

...I cannot STAND coconut oil. The taste, that is. Well, and the smell. I love it on my skin, but to uncook with? BLECH! Problem is, all the candy/cheesecake/goodies call for it. Is there ANYTHING I can sub for? Please?

[Raene]

I know what you mean. I don't mind it so much in recipes but the way ppl talk about eating it by the spoonful? Blech!!!
You could just leave it out of a recipe completely depending on how much it calls for. Or you could use sub avocado...it's creamy. I think it really depends on the recipe though.

[Veganforlife]

Hate you? Come on. You're talking to raw foodists! We don't hate!

How about coconut BUTTER? Much better taste then the oil.

[domestic goddess]

Does the butter still have the coconut taste though? I don't mind coconut under the right circumstances...but I don't want coconut cheesecake/chocolate/etc :D

[Veganforlife]

Oh. Yeah, the butter is VERY coconut tasting.

[tanishamarshall]

I'm not a big fan of coconut either but it works well in my chocolate desserts, but adding it to a smoothie isn't the greatest taste to me.

[JEN]

I never put the whole amount thats called for in a cheesecake. I put 1 teaspoon and then lots of lemon or cocoa to cover the coconut flavor.

[jacsam]

I also don't put the full amount in because I don't want that much oil. My things never taste like coconut, the kind I have is very mild and I think that most recipes use it to harden up ingredients to make it firm.

[domestic goddess]

That is my problem...even if I try and cover the flavor...its STILL there, and I don't want to eat what I made! I don't 'bake' that often, but every once n a while I want something sweet aka cheesecake, lol. What brands are y'all using that are mild? I think I have used spectrum org. coconut oil but I could probably hunt down something else if someone has a recomendation. We are having a party next month and I want to make a cake so I have a bit of time to find something...

[SmilingRawDancer]

Don't use oils then, use pureed walnuts or a nut butter instead, depending on what you're making. Often the coconut oil is used in things that are very liquidy, and it is used because it "hardens" when it gets below 75 ish degrees.

[beckx]

if you want to make a cake, why not combine flax meal, agave, spices (cinnamon, nutmeg, vanilla, etc) and dried fruit until it sticks together... add some nut butter, nuts, or seeds if you want. then make a nice frosting with cashews and fruit or whatever you usually make frostings from (i like to do cashews, strawberries and agave for frosting - yum). you can also do two layers of cake with a layer of frosting in between. then decorate it with fruit. yum. picture of my last cake attached... it was especially good the next day because the flax had time to get slightly spongey a little like SAD cake... it didn't have the larabar texture that a lot of raw deserts have because i didn't use nuts in the cake itself.

long story short, there's an idea for a yummy dessert with no coconut. ;)

that might not be helpful but i'm juicing and eager to dream up food for other people to eat... so maybe it will help. :)

[domestic goddess]

beckx :eek: that is an amazing cake! Did you make that? I see you are in MA (me too)...maybe I can just come to your house and you can make it for me :D lol.
I am going to try that idea...it looks DECADENT!!!

[VeggieMel]

I really like macadamia oil. I use it a lot, although I haven't used it in dessert recipes yet. I bet it would taste good though.

[SmilingRawDancer]

Depending on what it is, olive oil might work too.
This is bizarre history, but...I used to make brownies and I used ALL olive oil, and people raved about them. OLIVE OIL. IN BROWNIES. lol.

Maybe stick to nut oils ;)

[Vaclare79]

I knew someone who actually made brownies with olive oil. Those were regular SAD brownies though with olive oil so might work with olive oil for your RAW recipe too. Couldn't hurt to try it. Make a small batch at first to see if it turns out the way you like it.