One of my favorite things about a plant based diet is that I feel a sense of freedom to eat things in abundance that would be off-limits (at least the way I like to eat dessert) if they were made with traditional ingredients. In fact, sometimes it can be downright counter-intuitive. Fat doesn’t “make us fat,” and in fact eating certain kinds of fat can stimulate your metabolism and help you maintain a healthy weight. Coconut oil is one of those fats that has recently been in the news for it’s ability to be burned as energy rather than stored as fat on the body.
Coconut oil is a wonderful ingredient to work with in vegan desserts-it’s used partly to keep this dessert solid and partly to give a creamy mouth feel. You have to gently melt it before using it though, as it won’t get mixed in right if it’s solid. Without the coconut oil, this recipe would be more of a pudding, which is all right too!
The lecithin is a very interesting ingredient-it’s actually sold as a dietary supplement. Lecithin is a fatty substance found in certain plants and eggs, and it works as a binder in the recipe.
The following is some information from the website www.herbwisdom.com:
Soy lecithin supplementation is said to increase HDL, otherwise known as good cholesterol, and to provide added benefits to patients already on a medication for treating high cholesterol.
Lecithin is a necessary component of every cell in the human body. Considered a keystone in the construction of cells, lecithin prevents the hardening of cell membranes. Healthy cells lead to a healthier body, and the membranes are a critical part in monitoring a cell’s intake and output. Since lecithin is essentially composed of fat, it can act as a protective wall or sheath throughout the body to protect and strengthen membranes and prevent detrimental debris from sticking. Internal parts and mechanisms that may be affected negatively by hardening, such as arteries, are kept malleable by lecithin in a natural way through supplementation. Patients suffering from atherosclerosis often start a regimen of lecithin in an effort to reverse the condition’s effects.
As a tool for heart health, lecithin also works to reverse and prevent damages that may arise from coronary artery disease. Preventing cholesterol and other fats from sticking is a vital function for the overall health of anyone with a predisposition to heart disease and other cardiovascular afflictions. The lubrication provided by lecithin creates a slippery lining on which it is difficult for large, fatty deposits to adhere. When large deposits of fat cannot adhere to specific regions of the body, they are transported to the liver where they are metabolized and converted to energy. Improved circulation seen as a result of lecithin supplementation helps to prevent blood clots and maintain the health of the liver through which excess fats and energy-providing substances will pass.”
I personally have been taking lecithin to help dissolve a chalazion on my left eyelid-it’s kind of like a crazy out of control stye. I’ve had it for two months and nothing worked to relieve it until I started taking the lecithin orally. It was almost overnight that I noticed it working. Whew! I was about to give in and have a procedure that involves a shot to my eyelid!
So be sure to look for non-GMO soy lecithin!
- 2 cups organic walnuts
- 6 large dates, pitted and chopped roughly
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup key lime juice*
- 18 oz. avocado, seeded
- 1 ½ cups agave rice syrup, maple syrup or honey
- 1 ¼ cup coconut oil, melted and in liquid form
- 2 Tablespoons soy lecithin granules
- In a food processor, pulse the nuts until slightly crumbly.
- Add the dates, cinnamon and sea salt and pulse until mixture is fully incorporated and sticks together
- Press into an 8” or 9” pie pan, pressing down firmly so a ¼” thick crust is formedIn a food processor, puree the avocado with the agave, coconut oil, lime juice and lecithin.
- Pour into the prepared crust.
- Chill overnight until tart is completely set up before serving.
- Keep refeigerated of frozen until right before you are ready to serve, as this dessert will melt in a warm place!
- *If you don’t have key limes, substitute half meyer lemons and half lime juice!