A healthy vegan Cheesecake? Absolutely!! This is an amazing vegan dessert and a family favourite. It’s perfect for entertaining as not only does it look stunning but can be prepared in advance and kept in the freezer until needed. It was one of the new recipes I demonstrated at the Allergy Show for CO YO. CO YO produce a fabulous range of coconut yogurts – so healthy and very addictive!!
Difficulty – Moderate
Time – 30 minutes to make and 4-6 hours chilling time
Serves –Â 8
Using coconut yogurt in desserts is an easy way to boost your intake of beneficial bacteria. This is great vegan recipe rich in healthy fats and protein from the addition of nuts. Xylitol keeps the sugar levels low. A low glycemic natural sweetener derived from birch trees it has 1/3 less calories compared to regular sugar and is safe for diabetics.
Raw cacao butter is made from cacao beans and a great source of minerals including iron, chromium, manganese, zinc and copper.  With a delicious chocolate aroma cacao butter provides a delicious creamy texture to cheesecakes and other desserts. You can also add it melted to smoothies or mix it with raw cacao powder and a little coconut syrup to make your own chocolates. For more chocolate desserts try my chocolate protein fudge or my chocolate paleo bread
Serves 10-12
Base
200g pecan nuts
1tbsp vanilla
1tbsp raw cacao
115g dates, chopped
Vanilla Layer
150g cashews, ideally soaked 4 hours or overnight
125g vanilla yogurt
30g xylitol
75g coconut oil melted
2 Tbsp fresh lemon juice
1 Tbsp vanilla extract
Chocolate layer
150g raw cashew pieces, ideally soaked 4 hours to overnight
125g CO YO chocolate yogurt
75g cacao butter
30g xylitol
2tbsp raw cacao
Chocolate drizzle
150g dairy free, sugar free chocolate chips
1tsp coconut oil
Per serving 530kcal, protein 8.1g, Carbohydrates 26.4g, sugars 15.9g, Fat 44.7g, saturates 18.6g Per 100g 489kcal, protein 7.4g, Carbohydrates 24.3g, sugars 14.7g, Fat 41.2g, saturates 17.2g
