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Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)

Before you jump to Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

Many of us have been conditioned to think that comfort foods are not good and must be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be really nutritious and good for you. There are some foods that, when you eat them, could better your mood. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, believe it or not, are terrific for helping you battle depression. You must see to it, however, that what you make includes the yolk. The yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, the egg yolk especially, are rich in B vitamins. The B vitamin family can be great for raising your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that control your mood. Eat an egg and jolly up!

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to lemon coconut vegan cheesecake - 6 ingredients (no sugar) recipe. To cook lemon coconut vegan cheesecake - 6 ingredients (no sugar) you need 10 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Get Crust
  2. Provide 3⁄4 cup dessicated coconut 🌴
  3. Take 1 banana 🍌
  4. Provide Filling
  5. Provide 2⁄3 cup raw cashews (soaked overnight to soften)
  6. You need 1⁄3 cup coconut cream
  7. Get 2 tbsp coconut oil (melted)
  8. Provide 1 banana 🍌
  9. Get Juice of 1 lemon 🍋
  10. Get Optional : Tumeric powder for colour
Instructions to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely.
  2. Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.
  3. Pour onto cooled crust. Freeze for 4 hours or more.
  4. To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!

Pour into the cake tin over the base and level the surface with a palette knife. Scatter the blueberries over the top and press them lightly into the mixture. The batter will be quite thick, do not be tempted to add more milk! Scrape the batter into the pan and smooth out. I made this for Canadian Thanksgiving and it was a hit!

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