4 ingredient vegan berry cheesecakes
I don’t know about you but I’m always looking for healthier dessert options and these vegan berry cheesecakes don’t disappoint. They’re super easy to make (although I’ve included a tasty recipe upgrade below) and are free from dairy, nuts and refined sugar.
CoCoMe coconut yoghurt is made is small batches, locally in WA by owner Sharon who is particularly passionate about providing a healthy and tasty plant-based alternative for the next generation. There are a number of stockists in WA or you can order direct from her website.
Please test these on your family and then share and tag me on Instagram! Enjoy x
Vegan Berry Cheesecakes
1 apple cored and diced (skin on)
2 cups of rolled oats
3 tablespoons maple syrup
1 500mL tub of Raspberry Chia Jam CoCoMe yoghurt
Optional: blueberries to top.
Put the apple, oats and maple syrup in a food processor or Thermomix and blitz for 10 secs or until a smooth mixture forms.
Roll the mixture into large balls.
Place cake patty liners in a muffin tray. Put the mixture into the liners and press down with a spoon to form a base.
Top the bases with a large scoop of the raspberry coconut yoghurt. Optional: Top with blueberries.
Freeze for 3 – 4 hours and then serve for a refreshing and refined-sugar free dessert!
Tasty swap: If you want to upgrade your base to an extra tasty option try these Apple Pie Nut Free Bliss Balls from The Cooking Collective. Bonus is that you can make extra so you also have a healthy lunchbox treat on hand.
Want to win a CoCoMe hamper and some delicious baked goods made with their amazing range? Click here to enter! *Terms and conditions apply, competition closes 21/10/2020.
This post was sponsored by CoCoMe Yoghurt.