NUTRITION
CELEBRATE WISELY
Without Sugar
S
pecial occasions - New Year’s parties, birthdays, weddings, other celebrations - can
be pitfalls for anyone trying to reduce their sugar intake. It is all too easy to say “well,
just this once - it’s a special occasion” and take in something we know will not make us
feel good. For those who have sugar addictions, it can be a slippery slope where we start
finding excuses to splurge on less and less “special” occasions until we find ourselves back
to regularly consuming sugar. This dessert will help you satisfy your sweet tooth without the
sugar splurge. Because of its ingredients, it is definitely a special occasion dessert, unless
you are living somewhere you can get all the tender coconuts you want!
I’ve chosen a minty flavor for this cheesecake that works well with winter palates, while
satisfying chocolate mint cravings that seem to occur at certain points in the menstrual
cycle for many women.
A reminder that stevia preparations vary, and that if you are not using the same stevia I’m
using (Nature’s Way Organic), you should taste test as you go to ensure you are happy
with the sweetness and flavor you’re getting.
Begin by cutting a circle of parchment paper to line the bottom of a 10” springform pan.
Then, make the crust:
Grind 1 ½ cups hulled raw buckwheat coarsely in a food processor.
Add 1 cup raw pecans and process till the texture is even.
Then, add :
• 2 tsp coconut oil
• 6 droppers of toffee-flavored liquid stevia
NUTRITION
• 2 droppers vanilla-flavored liquid stevia
• Pinch of salt
Process again until thoroughly combined.
Press into the bottom of
the springform pan.
Make the filling:
Place 2 cups of raw cocoa butter in the top of
a double boiler over low
heat and allow to melt
while you do the next
step.
Place 2 packages (454g
each) of tender young
coconut flesh in the food
processor. Blend for several minutes to get it as
smooth as possible. If you
have a high powered
blender like a Vitamix,
you may be able to get
maximum smoothness
more quickly. But I use a
typical department store
food processor and it
works well enough with
some patience.
Add to the coconut:
• 20 droppers vanillaflavored liquid stevia
• 5 droppers unflavored
liquid stevia
• 5 droppers toffee-flavored stevia
• 2 tsp vanilla extract (or,
even better, scrape
out a vanilla bean)
• 10 drops pure peppermint essential oil
NOTE: Some peppermint
essential oil (especially
the cheaper brands) is
chemically extracted
and never meant to be
used internally. Please
check to make sure your
brand is suited to internal
use.
Gradually blend the
melted cocoa butter
into the coconut mixture.
Take a moment to check
and see if you are happy
with the flavor (remember that when the mixture is chilled, flavors are
less strong). Adjust with a
few more drops stevia or
essential oil as needed.
Divide the filling into two
parts. To one part, stir in ⅓
cup carob powder.
NOTE: While I allow for a
splurge here with cocoa
butter, I don’t recommend cocoa powder.
Cocoa solids - which
make chocolate brown
- have an agitating and
addictive energy that I
find is best not engaged
with. You would also
need to increase the
stevia to counteract cocoa’s bitterness.
To the other part, stir in:
⅓ cup dried goji berries
½ cup coarsely chopped
pistachios
Scoop the filling into the
crust. You can further
divide the white filling
and spread one layer on
the bottom before adding the carob filling and
then topping with the rest
of the white. Or just pour
the carob layer in first,
smooth it down and then
spread the white layer
over top.
Cover and chill overnight
before serving. Serves 12.
Optionally, garnish with
a few more goji berries
and chopped pistachios.
Tender young coconut
flesh has a very short shelf
life, so this dessert is best
enjoyed within three or
four days, or frozen for
later use.
Pranada Devi has read up on nutrition and wellness since 2000. She has
worked as a baker in an organic deli, catered vegan weddings, and given
talks in two languages on the ecological impact of dietary choices. She
quit eating sugar in 2014 and caffeine in 2015 and, when her busy schedule
as a communications advisor permits, she enjoys developing natural sugarfree recipes.