Dairy Free Chocolate Cheesecake Parfait
 
 
Light and creamy this dessert is great for those hot summer days.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 8 ounces cream cheese - softened Snofrisk goat cream cheese
  • ¼ cup cocoa powder
  • 3 tablespoons xylitol
  • 14 ounce can full fat coconut milk - chilled overnight in refrigerator
  • 1 teaspoon vanilla
  • ½ teaspoon liquid stevia
  • ¼ teaspoon lemon peel
  • Crust:
  • 1 cup almond flour
  • 1 tablespoon coconut oil
  • 1 and ½ tablespoons finely shredded coconut
  • pinch of salt
Instructions
  1. For Crust: Process all ingredients in food processor until the ingredients have a crumbly texture.
  2. Cover cookie sheet with parchment paper. Spread crust mixture on parchment paper.
  3. Bake at 200 degrees for a few minutes; just until lightly browned. Set aside to cool.
  4. For Chocolate cheesecake:
  5. Scoop chilled coconut cream out of can into a large bowl. Discard the leftover coconut water.
  6. Add the liquid stevia, vanilla, and lemon peel. Beat on high with mixer until it turns into whipped cream. Set aside.
  7. Beat cream cheese, cocoa powder, and xylitol until creamy.
  8. Add to whipped coconut cream and beat until it is mixed well and is light and creamy.
  9. Layer the crumbled crust with the cheesecake mousse in 4 glasses. Optional: Top with Lily's chocolate chips (dairy free).
  10. Chill for at least 2 hours before serving.
  11. Enjoy!
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/dairy-free-chocolate-cheesecake-parfait/