Vegan Coconut Summer Cheesecakes
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup fine shredded coconut
- ½ cup (50 g) quinoa flour (white flour or coconut flour or oat flour work as well)
- ½ cup (120 g) coconut oil, room temperature but not liquid
- 4 tbsp agave syrup
- 1 tbsp lemon juice
- a pinch of fine sea salt
- -
- 1½ cup (170 g) vegan coconut yogurt (substitute: soy yogurt or greek yogurt)
- Combine all the crust ingredients together and pat up the sides and over the bottom of the muffin tin.
- I recommend using silicon tin as it will be easier to get the cups out without damaging the edges.
- Freeze for at least 2 hours.
- Fill the cups with the yogurt filling and decorate with fresh summer fruits and drizzle with coconut blossom sugar.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-coconut-cakes/
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