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


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


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


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

For the full divine and simple Vegan Coconut Cheesecake recipe in the SPECIAL White Edition, subscribe to Healthy Mama…x

Join 1000’s of mama’s who are creating the best possible health for their families and their little happy souls.

Healthy Mama Magazine brings together the best nutrition for your heart, mind, belly & soul. Made with love from us to you…x

Enjoy your 7 day FREE trial now!

Download The Goodness Magazine for Healthy Mamas on Google Play      Download Healthy Mama Magazine on the Apple App Store

Comments 1

Leave a Reply

Your email address will not be published. Required fields are marked *