I used to love cheesecakes but after going vegan over 10 years ago and gluten free my options are much more limited. The truth is at this point I much prefer desserts that have real ingredients and don’t have the processed sugar. I just crash pretty quickly versus the bonus of having stable energy and enjoying something sweet.

 

I’m a big believer that we don’t need to give up anything. In fact, what we gain is so much more meaningful and energizing. I also don’t feel the need to overeat with such a filling dessert like this. Just a few bites are enough.

Today’s my birthday and last night I was thinking I’d love to have something sweet but I don’t want to just order a dessert at a restaurant. So I spent last night looking for some recipes and ‘healthifying them’ making them my own.

And, since friends and family often ask for alternative celebration ideas…here you go 🙂

RECIPE:

Crust:

1 cup oats (I prefer gluten free sprouted)

2 tbsp honey or other sweeter preference

1/3 cup nut butter (I used 2 ingredient organic peanut butter with no sugar added)

BLEND. Lay crust and freeze for 10 minutes

First layer:

1 cup cashews

1/2 cup coconut milk

3 tbsp coconut oil or preferred oil

3 tbsp honey

1/2 vanilla bean

BLEND and lay over frozen crust.

Freeze for 30 minutes

 

Second Layer: 

3/4 cup coconut milk

1/2 cup nut butter

5 tbsp xylitol

pinch of salt

*Stir above over stovetop, cook 2-3 minutes and pour over cake.

Freeze 30 minutes

Chocolate Layer:

7 oz dark chocolate

1/2 cup coconut milk

*Stir on stovetop and pour melted chocolate over the frozen cake

Freeze 3-4 hours

 

Enjoy!

xx,

Laurin