Why coconut oil and cacao butter should be in your vegan cheesecake

Image of vegan cheesecake made with cashew nuts, coconut oil, coconut cream, cacao butter and maple syrup.
Dragon Fruit Vegan Cheesecake

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While searching for life balance you will inevitably find yourself in a head on battle with that O-so fiendish opponent…sugar. Since sugar makes us feel good and is inevitably linked in our psyche through upbringing and media, it can be a tough cookie to give up. Not to mention our love of creamy, silky dairy. What if there was a way to have your cake and eat it too!? Whats that you say? Why yes I will have a slice….

While this is not a complete abandonment from the sweet tooth, it is made with a minimal amount of maple syrup instead of refined sugar. Let me be clear this is not a sugar substitute treat but instead, a great way to celebrate special occasions and the occasional indulgence. This is a great recipe for clean eating!

My vegan cheesecake is made with healthy fats from coconut oil, cashew and cacao butter. Why coconut fat you ask? The coconut is a nutritional powerhouse.

“Research shows that the medium-chain fatty acids in coconut oil may treat and prevent diseases, such as gallbladder disease, Crohn’s disease, diabetes, osteoporosis, and even cancer (Yaneff, 2017).”

The medium chain-fatty acids in coconut fats are easily digestible and can help to lower the bad cholesterol (LDL) by boosting good cholesterol (HDL). So if you are going vegan or just want to be healthier, coconut fats can be a good option. I recommend choosing organic sources, fair trade, and high-grade quality.

Cacao Butter is another healthy fat food that is loaded with health benefits.

“Some of the most important health benefits of cocoa butter include its ability to improve skin health, boost the immune system, improve hair quality, prevent signs of aging, and reduce inflammation(Organic Facts, 2017).”

Cacao butter is rich in antioxidants, including oleic acid, palmitic acid, and stearic acid. These fatty acids help fight free radicals and fight oxidative stress which can help slow down the aging process. Cacao butter is fantastic topically but ingested can also help reduce inflammation.

This particular Cheesecake was for my husbands birthday. He loves anything with the word “cake” in it but particularly likes being spoiled and not having to feel guilty about eating it. It is a decadent silky desert and although it is a healthier option, let me remind you it is still high in calories so don’t go nuts!

References

Yaneff, Jon. “Coconut Butter: Nutrition, Health Benefits, And Recipes.” Daily Free Health Articles and Natural Health Advice. N.p., 2017. Web. 11 Aug. 2017.

“6 Surprising Cocoa Butter Benefits | Organic Facts.” Organic Facts. N.p., 2017. Web. 11 Aug. 2017



Print
Dragonfruit Vegan Cheesecake
Prep Time
4 hr
Cook Time
45 mins
Total Time
4 hr 45 mins
 

Vegan Cashew Cheesecake made with healthy coconut fats and Cacao Butter. 

Servings: 10
Author: Georgia Allen
Ingredients
Crust
  • 1 Cup Walnut
  • 10 Dates
  • 1 tbsp Coconut Oil
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Stevia Nibs or Chocolate Chips
  • 1 pinch Salt
Filling
  • 4 Cup Cashews Soaked 4 hour or overnight
  • 2 Lemons Juice
  • 1/2 Cup Raw Cacao Butter
  • 3 tbsp Coconut Oil
  • 1/2 Cup Maple Syrup Organic Pure
  • 1 tsp Vanilla
  • 1 pinch Salt
  • 1/2 Cup Coconut Fat Skim from the top of a can of coconut milk
Instructions
For the Crust
  1. Combine all crust ingredients in food processor and pulse until crumbly.

    Vegan, Crust, Cheesecake, Brownie
  2. Press into a greased spring form cake pan. 

For the Filling
  1. Soak cashews overnight and then drain and rinse in clean water. 

    Vegan, Cashew, Cheesecake
  2. Combine all ingredients for filling in a high powered blender or Vitamix and puree until smooth. At this point, if you wanted to change the flavor of your cheesecake you could add berries or cocoa powder. 

    Vitamin, Puree, Smooth, Vegan, Cheesecake
  3. Pour filling on top of crust and level out.

  4. Drip or drizzle pureed dragon fruit and swirl with a toothpick to make the design. 

  5. Freeze for 4 hours. Let sit for 5 min before removing Spring form. Refrigerate and serve cold. 

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