Spreadability: Nice and creamy
Smell: Doesn't have much of a smell
Ingredients: Filtered Water, Coconut Oil, Sunflower Oil, Soy Protein Concentrate, Corn Starch, Sea Salt, Tricalcium Phosphate, Natural Flavors, Organic Locust Bean Gum, Xanthum Gum, Guar Gum, Vegan Culture.
Flavor: Very mild and somewhat neutral.
Bagel Test: It spread on nicely and melted slightly on my freshly toasted bagel. When I bit into the bagel I didn't have any strong reactions to the flavor or texture. Overall it paired well with my plain, toasted bagel.
Husband Test: Liked it a lot, actually. He doesn't like anything coconut - so that will tell you that is doesn't have a coconut'y flavor.

I give it 4 out of 5 Cheeses.
Would like to see a little more boldness and tang in the flavor.

FINE PRINT: This is not a paid review of any kind. I am documenting my own opinions of products that I paid for out of my own pocket.

INSTANT POT Version of Mexican Pot Roast with Borracho Beans + Beef Bone Broth
- I bought a 5.5 pound rack of Beef Spare Ribs.
- Placed them in the InstantPot by wrapping them around the inside of the pot.
- Dumped a one-pound bag of picked-through and rinsed dry pinto beans
- Cut up one yellow onion into 1-2 inch squares
- Tossed in a few cloves of garlic (minced) and added about 2 tbsp of kosher salt
- Filled the water to the "Max Fill Line"
- Set the InstantPot on High Pressure Cook for 1.5 hours, with 15 min Natural Release.

BEANS OR REFRIED BEANS
- After the first round of cooking, I took out all the beans and most of the broth.
- Put the beans in a large pan, add garlic, tomato paste, dried cilantro, cumin, lime, and Mexican oregano
- Heat over medium heat and stir in all of the ingredients.
- At this point if you want beans, you are done. If you want refried beans you start mashing the beans and other ingredients, adding some of the reserved broth. Continually stirring until you have the consistency you want.

MEAT & BONE BROTH
- After removing the beans and most of the broth, fill the InstantPot with more water, 1 tbsp of vinegar, add some carrots, and 2 bay leaves
- Set the InstantPot on High Pressure Cook for 2 hours with 45 min Natural Release.

Ingredients
3 cups Old Fashioned Rolled Oats
1/2 cup sliced toasted almonds
3 tbsp Dutch Process Baking Cocoa
1/3 cup Extra Virgin Olive Oil or Melted Coconut Oil
1/2 cup Honey
1 tsp vanilla extract
3/4 tsp kosher salt
1/2 cup Dark Chocolate Chips
3/4 cup Freeze Dried Raspberries or Freeze Dried Strawberries

Instructions

1. Preheat the oven to 325 degrees with a rack in the center position. Line a rimmed baking sheet pan with parchment paper. Set aside.
2. In a large mixing bowl, combine the old fashioned rolled oats, sliced toasted almonds, cocoa powder, In a separate mixing bowl, whisk together - oil, honey, vanilla extract, and salt. Combine wet ingredients with oat mixture and stir until all of the ingredients are incorporated and coated evenly.
3. Transfer the mixture to the lined sheet pan. Using a spatula or spoon, spread into an even thin layer.
4. Bake at 325 degrees for 25 to 30 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
5. Transfer the pan to a wire rack to cool completely. Once completely cooled stir in the chocolate chips and dried raspberries or strawberries. Transfer the granola to an airtight container and store at room temperature for 1-2 weeks.