Coconut Gingerbread No Bake Cheesecake
Ingredients:
Crust: 
- 1 cup almond flour hemp seeds
-
cup coco oil
-
3 tbs barley malt syrup
-
1 scoop Chocolate Coconut Vibrance
Filling:
- 2/3 cup raw cashews, soaked
- 1 cup sour cream (vegan)
- 4 tbs dark moscavado sugar
- 2 tsp agar powder
- 1 tsp vanilla bean paste
- cup coconut milk
- 2 tbs lemon juice
- 2 tsp cinnamon
- tsp allspice, ground
Directions:
Crust:
- Blend all ingredients in a food proceed until just combined.
- Divide Between 4 Small Spring Pans and firmly press down.
- Transfer to the fridge to cool while making the filling
Filling:
- Process ingredients in a food processor until smooth and consistent.
- Return the pans and distribute evenly amongst.
- Chill in the fridge overnight or until set, release from the pans and enjoy!
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Jodi Schneider
Certified Health Coach and Product Consultant at Vibrant Health
Jodi Schneider is a Certified Health Coach and Product Consultant at Vibrant Health, with a Nutrition and Healthy Living Certification from Cornell University. For nearly six years, she's helped customers navigate their wellness journey, making nutrition simple and approachable. Passionate about holistic health, she believes wellness is about balance—nourishing the body, staying active, and caring for emotional well-being. Outside of work, you'll find her hiking with her dogs, meditating, or fueling her day with Spectrum Vibrance
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