Recipe: Raw Vegan Cheese Cake

8th March 2012

By Jeani-Rose Atchison

Guest Writer for Wake Up World

The following recipe is nutritionally dense, very rich and satisfying.

Coconut oil is one of the ingredients used which has very beneficial saturated fats. The difference between the saturated fats in meat and that in coconut is that coconut is a medium-chain saturated fatty acid as opposed to long-chain fats. Medium-chain saturates digest easily. These fatty acids do not circulate in the bloodstream like other fats. Instead, they are sent directly to the liver where they are immediately converted into energy. Medium-chain fatty acids also speed up the body’s metabolism, burning more calories and promoting weight loss.

A few more coconut oil attributes are;

It contains almost 50% lauric acid in its makeup, which is a disease-fighting fatty acid, ideal for immune-suppressed individuals

It is also very stable and contains no harmful trans-fatty acids. This makes it a desirable oil for sauteing and stir-frying. No oil is good for deep-frying.

Less coconut oil is needed in cooking. Use approximately ¼ measure less in any recipe.

Raw Vegan Cheese Cake

Base

2 cups raw macadamia nuts

1/2 cup pitted dates

1/4 cup shredded coconut

In a Processor combine until a moist dough is formed. Press into a medium spring form pan and place in freezer.

Filling

3 cups raw cashew pieces, soaked in water for at least 1 hour, then drained

Juice and pulp of 2 large lemons

1/2-3/4 cup agave syrup (depending on your sweet tooth)

1/2 cup coconut oil

Flesh of 2 large mangoes (Or other fruit, such as berries or peaches)

1 tsp vanilla

1/2 tsp sea salt

1/4 cup water

Place all filling ingredients into blender and process until smooth and creamy.

Pour on top of base and set in the freezer over night.

Remove from pan and decorate with additional fruit if desired. Allow cheesecake to sit for 30 minutes in fridge prior to serving to soften slightly.

About the Author

Jeani-Rose Atchison is a health advocate, and home-schooling mother of five who also finds time to write about nutrition, whole foods and environmental concerns. She authored, Every Day Vegan – 300 recipes for healthful eating which is a mainstay in vegetarian kitchens. Atchison’s latest book, Food for Thought – Thought for Food is chock full of delicious whole food recipes. It also takes a controversial look at the food we eat today and the processes involved in bringing it to your table. Can your food make you ill? The answer may shock you!

To find out more go to Jeani-Rose’s Facebook or Website


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