Healthier Hair In Fifteen Minutes #coconutoilseries


Lets be honest – we all have hair envy at times. I am constantly seeing girls with long, beautiful hair and next thing I know I am in the vitamin isle at CVS spending $50 on vitamins. Simple, all-natural fix: Coconut oil. Coconut oil is comprised mainly of smaller medium-chain fatty acids, which if you’re saying, what?? means that the oil of the coconut penetrates hair more deeply and faster than other conditioners. Before working out or sitting on your couch with some B&J and Netflix, follow these steps:

1. Apply coconut oil liberally to ends and about halfway up hair. This can be done with liquid coconut oil or more firm coconut oil by rubbing it between your hands until it is a balm.

2. Leave on for thirty minutes to one hour. I love doing this before a workout because I toss my hair up in a bun and am getting a deep condition while I sweat.

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3. Rinse out thoroughly. I’ll admit I was nervous this would leave my hair heavy and greasy – but I actually found myself applying a little bit more coconut oil to my ends after it dried again to give it that healthy sheen we all crave.

*P.S. If you want to leave your coconut oil on overnight, massage into scalp so it also acts as a hair growth remedy. The vitamins and essential fatty acids naturally found in coconut oil nourish the scalp and help to remove sebum build-up from hair follicles. What’s that mean?? Longer, stronger, hair – who doesn’t want that?


Coconut Oil Almond Chocolate Bark – #coconutoilseries

Coconut oil is IT right now – we’ve all read those articles that go into the 373 million different ways to use coconut oil… but honestly, we’re not about to go make some coconut oil dog treats. So, we want to highlight our favorite ways to use coconut oil in our #coconutoilseries.

To kick it off, we’ll start with something sweet (and easy!): Coconut Oil Almond Chocolate Bark.

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Time to make = 15 minutes (+20 minutes or more to freeze)


  • 1/2 cup of cocoa or cocoa powder
  • 1/4 cup (or more) of roasted salted almonds – or use plain if you prefer a less salty flavor
  • 1/2 cup of virgin coconut oil – there are so many brands out there, but our favorite is Viva Labs Organic Extra Virgin Coconut OIl
  • 1/4 pure maple syrup or agave nectar
  • 1 tablespoon of almond butter
  • a handful or two of Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips
  • 1 large pinch of sea salt

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1. In a medium saucepan, melt the 1/2 cup of coconut oil over low heat.

2. Once melted, wisk in the 1/2 cup of cocoa powder, the large tablespoon of almond butter, the 1/4 of maple syrup, the handful of chocolate chips, and pinch of sea salt until smooth.

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3. Remove chocolate mixture from the heat, and chop the almonds into halves. Add the almonds to the chocolate mixture.

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4. Line a small baking sheet with parchment paper. Using a spatula, spoon the chocolate and almond mixture onto the sheet, and even it out until its about 1/2 inch think (you should be able just to eyeball it).

5. Sprinkle any leftover almonds on top. Place your baking sheet on a flat surface in the freezer. It shouldn’t take more than 15 minutes to freeze, but you will find it much easier to break into bark pieces if you leave it in the freezer for longer (we left ours in overnight!).

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6. Break the frozen chocolate into bark pieces.

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We recommend that you store the bark in the freezer in a Tupperware container – it will melt quickly if you leave it out on the counter or in the fridge.

Enjoy! Look out for next Monday’s installment of the #coconutoilseries!