Dairy Free Chocolate Cheesecake Parfait
Author: Thyme and Tarragon
Recipe type: Dessert
Serves: 4
- 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
- For Crust: Process all ingredients in food processor until the ingredients have a crumbly texture.
- Cover cookie sheet with parchment paper. Spread crust mixture on parchment paper.
- Bake at 200 degrees for a few minutes; just until lightly browned. Set aside to cool.
- For Chocolate cheesecake:
- Scoop chilled coconut cream out of can into a large bowl. Discard the leftover coconut water.
- Add the liquid stevia, vanilla, and lemon peel. Beat on high with mixer until it turns into whipped cream. Set aside.
- Beat cream cheese, cocoa powder, and xylitol until creamy.
- Add to whipped coconut cream and beat until it is mixed well and is light and creamy.
- Layer the crumbled crust with the cheesecake mousse in 4 glasses. Optional: Top with Lily's chocolate chips (dairy free).
- Chill for at least 2 hours before serving.
- Enjoy!
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/dairy-free-chocolate-cheesecake-parfait/
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