A delicious no-bake vegan cheesecake made with soaked raw cashews and hazelnuts, sweetened with maple syrup and combined with creamy coconut yogurt and coconut cream. It's gluten-free, oil-free, and refined sugar-free.
1: Blend up soaked raw cashews, soaked raw hazelnuts, maple syrup, vanilla extract, salt, vanilla coconut yogurt, canned coconut cream, and warm coconut milk until smooth and creamy.
2: Pour half the filling into a bowl, then add cocoa powder to the remaining mixture and blend until smooth.
3: Evenly pour the chocolate filling into the bottom halves of 6 silicone moulds and freeze to set before adding the vanilla layer.
4: Freeze overnight.
5: Decorate with your favorite toppings, such as dark chocolate, hazelnuts, and cacao nibs.
6: Thaw at room temperature before serving and enjoy.
