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When a recipe asks for coconut butter, what would be a good substitute that also helps the torte set up?

Protein Packed Treats

Fran Costigan & Vesanto Melina - Protein Packed Treats

Recorded

This event was on October 19, 2023

Explore the world of protein-enriched treats with Chef Fran Costigan and Registered Dietitian Vesanto Melina in an insightful discussion that strikes a harmonious balance between flavor, texture, and nutrition, without compromising your commitment to a healthier lifestyle. Fran and Vesanto will discuss options for higher protein treats that satisfy. Bring your questions for Fran and Vesanto!

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Question

Bianca Foppes

When a recipe asks for coconut butter, what would be a good substitute that also helps the torte set up?

Answer

So let me tell people that this is a raw tort insofar as it is not baked and the coconut butter. Now coconut butter is different from coconut oil. It is really a whole food. It has coconut, it has, it has a lot of fiber in it. Um, but it at room, at room temperature, it is solid. So it actually has to be melted to be able to be used. And then it is blended into the mixture and it helps to set this cacao powder date nut butter, luscious, really rich, um, filling. I would say if you don't wanna use it Bianca, then you would need to use something else that's going to help set the tort. I would use more nut butter, for example, more cocoa powder and that should help.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.