vegan Coconut yogurt cheesecake

[PREMIUM] Vegan Coconut Cheesecake Recipe

Bamik H Alkaline, Bites & Snacks, Dairy free, Delicious Recipe, Gluten free, Love The Goodness, Paleo, Specific Diet, Superfoods, Treats & Sweets, Under 5's 1 Comment

These delicate vegan coconut cheesecake squares are a summer favorite, often served on those warm summer nights where you need a sweet treat, and it always satisfies the kids, too. We often enjoy topping it with seasonal stone fruit, like blood plums or nectarines, but raspberry, mango, blackberries or blueberries give a divine finish and taste amazing too.

Vegan coconut yogurt cheesecake

Vegan Coconut Cheesecake Squares

By Jade & Kath from Panaceas Pantry

BASE

8 soft Medjool dates
1⁄2 cup oats, ground into flour
1⁄4 cup buckwheat, ground into a flour
1⁄3 cup shredded coconut
dash of cinnamon and nutmeg (optional) 2 tablespoons rice malt syrup

RASPBERRY CHIA JAM

1 tablespoon chia seeds
3 tablespoons beetroot juice (or water)
1⁄3 cup raspberries

YOGHURT CHEESECAKE

1⁄2 cashews (soaked)
2 tablespoons coconut cream and 3 tablespoons coconut yoghurt (or, you could just use 5 tablespoons of either ingredient)
1⁄2 teaspoon vanilla essence
1 teaspoon lucuma
1 tablespoon almond milk 4 hours. Overnight juice of 1⁄2 lemon
1⁄2 teaspoon lemon rind
pinch Himalayan sea salt

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