White millet cheesecake

Wonderfully light millet & coconut cheesecake. Vegan, gluten-free, dairy-free and no refined sugar.

Crust:
1 cups of oatmeal
½ cups coconut flakes, unsweetened
2 tbsp coconut oil
1 pinch of salt

Filling:
1 cups of millet, uncooked
400 ml of coconut milk (1 can)/250 ml coconut cream
¾ cup coconut flakes, unsweetened
½ cup agave syrup, or other (light in color) sweeteners
3 tbsp coconut oil
¼ cup coconut flour
2 tsp vanilla extract

View the full recipe at Vibrant Food Stories →