Easy Vegan Raspberry Cheesecake (2024)

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Published: Feb 8, 2017 · Modified: Jan 1, 2022 by Monica Stevens Le · 100 Comments

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Best, no bake,easy vegan raspberrycheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too… yes please!

Add thiseasy vegan raspberry cheesecaketo your “to make” list!

It’s been a very fun week inThe Movement Menukitchen. I love when Valentine’s Day rolls around each year. Although we don’t really celebrate the holiday, I do spend a ton of time baking which is a celebration within itself, am I right?

This year, I’m churning out dessert recipes like a crazy person.

Just yesterday, I posted about myMini Flourless Chocolate and Vanilla Donuts– did you see?

They are the perfect treat to kick off this Valentine’s Day. I love them because they’re travel size. You can put like 6 in your hands and run out the door with them. Pretty great, huh?

Avegan cheesecakefor paleo eaters and vegans alike

I always feel very proud when I come out with a recipe that can be celebrated by both paleo eatersandvegans. It’s not easy, let me tell ya. But when it does happen, I do not refrain from shouting it from the rooftops.

Like this easy vegan raspberry cheesecake! This recipe needs to be celebrated, mk? The reason it’s so damn dreamy is because raw cashews are gold. I’ve used them to create so many delicious baked goods (not just cheesecakes!)

The versatility they bring to the table is so unique and so incredible. If you haven’t started using them yet, you’re missing out. Let me fill you in on some of my FAVORITE recipes that wouldn’t have been made possible without cashews:

More like this:

Paleo Caramel Pecan Cheesecake Bars

Strawberry Mango Vegan Cheesecake Bars

Easy Vegan Blueberry Cheescake

Gluten Free Vegan Cheesecake Bars

Paleo Vegan Berry Cheescake Bars

… and if you’re yearning for even morepaleo and vegan cheesecake recipes, my girl Rachel over at Bakerita has absolutely got you covered! Rachel is an expert at paleo baking, so I trust her whole heartedly with cheesecake.

Creamy, dreamy deliciousness all up in thiseasy vegan raspberry cheesecake

*WARNING!* Eating a slice of this cheesecake may result in reaching a state of eternal happiness and bliss.

Seriously, it’s so dang good. The addition of the coconut flakes to the crust are truly delicious, and the lemon juice added to the filling really brings out the tart and yummy flavors from the fresh raspberries.

You can freeze some of your fresh raspberries (or buy some frozen ones) to add to the top of the cheesecake as well. It adds a new textural element to the cheesecake which is awesome!

I have a mission for you. If you do decide to make this easy vegan raspberry cheesecake (which you absolutely should, duh), do not tell anyone you are feeding that it is paleo, raw, vegan, etc.

Let that be an element of surprise after they’ve completely licked their plates clean. I guarantee they will be shocked once you do let them know. Hehe 🙂

Easy Vegan Raspberry Cheesecake

Best, no bake, easy, vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too... yes please!

4.58 from 68 votes

Tried this recipe?Mention @themovementmenu or tag #movementmenu!

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Servings 15

Course: Dessert

Cuisine: American

Keyword: easy, no bake, raw vegan cheesecake

Prep Time: 10 minutes minutes

Chilling: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 15

Calories: 252kcal

Author: Monica Stevens Le

Ingredients

Crust

▢ 2/3 cup pecans
▢ 1/3 cup walnuts
▢ 6 Medjool dates pitted
▢ 1/4 cup unsweetened coconut flakes
▢ pinch sea salt

Filling

▢ 2 cups raw cashews soaked in boiling water for 1 1/2 hours
▢ 1/3 cup pure maple syrup or honey
▢ 1/2 cup canned coconut milk full fat, please!
▢ 1/4 teaspoon sea salt
▢ 2 1/2 tablespoons coconut oil at room temperature
▢ 2 tablespoons lemon juice

Topping

▢ 1 cup raspberries
▢ 3 tablespoons pure maple syrup or honey

Instructions

Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Set aside.
Combine the raspberries and honey in the bowl of a food processor until pulverized. Add this mixture on top of the filling.
Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving.
Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!

Notes

Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!

Nutrition

Monica Stevens Le

Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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Comments

Janis from West Vancouver says
July 22, 2021 at 7:45 pm
Monica, this cheesecake was exceptional! I made it yesterday and kept it covered tight with clear wrap and tinfoil in its 7” springform pan in the freezer over night until ready to serve at a lunch for six friends (3 men, 3 women) on our sunny patio today. Everyone absolutely loved it. Most people asked for a second serving! Our guests are big dessert lovers. They had no idea this was a non-dairy vegan dessert. They were amazed that soaked cashews could result in such a wonderful texture and taste. They also loved the nut crust!
Mine turned out exactly like your photos of the cheesecake. For the topping I used fresh raspberries from our yard, and scattered a handful of berries on each plated piece.
I used honey throughout as we didn’t have any maple syrup on hand. It took more than 10 minutes to assemble this…more like 25 minutes. Needed to wash and dry the CuisineArt bowl between preparing each section.
It definitely would serve 10 or more people even though the cake looks smallish at first. It’s rich, creamy, flavourful and fabulous! It was still a bit on the frozen side when I served it but that was perfect on this hot afternoon.
This can easily be made a day or two before your meal and kept in the freezer. Definitely making this again!
Many thanks!
Reply
- Monica Stevens Le says
  July 23, 2021 at 11:03 am
  You are so, so welcome. I have many cheesecake recipes... you'll need to try another one next!
  Reply
Brooke says
September 21, 2020 at 8:01 pm
Made this yesterday for a dinner with guest tonight. I was a bit uncertain if it was meant to be served frozen, or thawed. I may have thawed it a bit too long, as it started to lose structure, but OMG! It was a hit. Everyone had seconds, and a cake meant for 15 served 4 - only leaving a little more than a quarter for left overs. I didn’t have raspberries, so I topped with Blueberry purée (as I have bags of frozen bloobs from my garden harvest this summer). I added a handful of macadamia nuts to the crust. Yum! Thanks for the recipe. It’s an official addition to my dessert book.
Reply
Vanessa says
August 19, 2020 at 12:43 pm
Thanks for sharing! Does it keep long?
Reply
- Monica Stevens Le says
  August 21, 2020 at 1:19 pm
  It will last for up to a few months in the freezer. Keep it in an airtight container though!
  Reply
Suzanne says
August 19, 2020 at 12:41 pm
This looks so good! Does this cheesecake recipe work well with other kinds of toppings?
Reply
- Monica Stevens Le says
  August 21, 2020 at 1:18 pm
  Absolutely. You can use another berry, no problem!
  Reply
Michelle Lynn says
August 10, 2020 at 10:25 am
SO AMAZING!!! Just finished making this for the second time!!! It is a perfect recipe - very simple and tastes wonderful! We didn't have coconut flakes so I used some almond meal (1/4 cup)... the crust still comes out perfectly. Shared the recipe with my sister and her and her two roommates LOVED it also! Thank you!!
Reply
- Monica Stevens Le says
  August 12, 2020 at 10:41 am
  Woo hoo!!! You'll have to try my oat milk cheesecake next 😉
  Reply
Marie says
April 19, 2020 at 12:55 am
This looks so good! I want to make it but sadly don't have any cashews atm. What can I use in place of this?
Reply
- Monica Stevens Le says
  April 21, 2020 at 8:35 am
  You can't replace the cashews because that is what produces the cashew cheese. I don't know of a suitable replacement. If you can consume dairy, you can make a regular cream cheese layer following another recipe and simply make my crust and raspberry topping.
  See Also
  25 Superfoods That Are Surprisingly High in Protein Vanilla Almond Gluten Free Biscotti (Easy Recipe!)Franco Berrino, tutte le regole per dimagrire e ringiovanire 6 Things You Need To Know About Reverse Spherification
  Reply
Kat says
April 10, 2020 at 3:26 pm
This cheesecake was really good. We served it with coconut whip on top.
Reply
- Monica Stevens Le says
  April 10, 2020 at 6:54 pm
  That makes me so happy to hear. You'll have to try my other vegan cheesecakes next! 🙂
  Reply
Bhakti says
January 21, 2020 at 4:40 pm
Hi, I’m so excited about this recipe. Would you be able to tell me for how long this cheese cake can be in the freezer before serving? We are going away on a trip for 5 days before my friends birthday and I want to prepare this cake beforehand and freeze it for 5-7 days. Would that be ok?
Thank you!
Reply
- Monica Stevens Le says
  January 22, 2020 at 7:20 pm
  Hi!!! Oh my gosh, YES. More than okay. It can be in the freezer in an airtight container for up to a few months 🙂 let me know how it turns out!
  Reply
Marsi says
August 20, 2019 at 1:16 pm
This recipe looks delicious! Our family LOVES cheese cake, yet several members have different dietary needs.
Is it possible to make this (as delicious) with monk fruit sweetener, or another zero glycemic sweetener?
Reply
- Monica Stevens Le says
  August 20, 2019 at 1:23 pm
  You should be able to, yeah! Try using Monk fruit / Lakanto instead.
  Reply
Melanie says
August 19, 2019 at 7:19 am
EASY VEGAN RASPBERRY CHEESECAKE
Hello,
Can desiccated coconut be used instead of coconut flakes? Or would it make the texture a bit grainy?
Reply
- Monica Stevens Le says
  August 20, 2019 at 8:26 am
  You could use that. It isn't a large amount in the crust, so I presume that would be okay!
  Reply
Anya Yushchenko says
April 22, 2019 at 11:03 pm
Hi there!
Just made this today for my son's birthday tomorrow! All the parts taste absolutely delicious. Had to add extra lemon juice as it was too sweet (using honey, maybe its sweeter than maple syrup). One thing I was wondering, even though I have used 1.5 times the amount of all ingredients it didn't turn out nearly as tall as on the picture! It's about half as tall in standard cake form. And also your cashew layer looks sparkling white and my cashew layers and light brown colour (raw cashews plus honey). Did you use a small form for this cake? Aloha and thank you for the recipe!
Reply
- The Movement Menu says
  April 23, 2019 at 9:43 am
  Hi!!! Good questions. I am glad you liked the taste of the cheesecake. So, was the canned coconut cream you used pure white in color? That's what makes it so white after setting. I always use a 6 or 7" springform cake pan in all of my cheesecake recipes like this. If you used a honey that wasn't very light in color, it could definitely change the color of the cashew layer, too. Was your cashew layer very smooth-- did you use a high speed blender for it?
  Reply
  - Anya Yushchenko says
    April 23, 2019 at 11:58 pm
    The cake turned out great! I wish I could send you a picture!! Once it cooled down it turned white and texture was great and it tasted delightful!! I used high fat pure white coconut cream and high speed blender. Super easy and yummy!!!! Gratitude beyond extend 🙂
    Reply
  - Anya Yushchenko says
    April 26, 2019 at 1:59 am
    Hi there! I have posted a comment a couple of days ago but it seems like it didn't go through so I'm posting again! The cake turned out to be ABSOLUTELY DELICIOUS! We licked our fingers off and all the kids were very happy! Cashew layer turned white when solidified and everything about this cake was just perfect! If you have a way for me to send you a picture, I'll send you one!! Very grateful for the recipe <3
    Reply
    - The Movement Menu says
      April 26, 2019 at 10:24 am
      Hi there. I'm so sorry about that, but I am SO Happy to hear you loved the cheesecake. It's one of my favorites of all time. I'd love to see a picture... do you use Instagram? If not, you can email me it. monica@themovementmenu.com I look forward to checking it out!
      Reply
Joana Falcao says
April 07, 2019 at 10:57 am
Hii 🙂 looks delicious!
Do you think it will matter if I use natural cashews (already cooked) instead of raw? Thank youu
Reply
- The Movement Menu says
  April 07, 2019 at 3:23 pm
  Hi there. 100%. You cannot use roasted cashews. The cheesecake will absolutely not turn out!
  Reply
  - Kristen says
    June 19, 2019 at 7:12 am
    Using roasted cashews won’t make it NOT turn out. I made this with roasted unsalted cashews yesterday and it turned out fine. Not as creamy and smooth as probably the raw ones. I thought we had some on hand but we only had about 1/4 cup. So I used what I had. Also only had strawberries instead of raspberries and it was pretty tasty all together.
    Reply
Rammy says
March 30, 2019 at 4:09 am
Can you still use carton milk instead of canned milk 💕
Reply
- The Movement Menu says
  March 30, 2019 at 2:07 pm
  Hi! You will not achieve the same consistency / texture. I have never tried but it, as it will be less creamy and silky. But you can totally try it, it will not ruin the recipe!
  Reply
Cateleyne says
March 18, 2019 at 12:15 am
Thank you very much for this great and easy recipe, made it twice already! For my son’s 17th birthday and his 22 best friends, who all had their first vegan picnic meal ever! And really liked it!
And last weekend for my family visit.
Love to show my surroundings how tasty and simple vegan can be! 🍀
Reply
- The Movement Menu says
  March 18, 2019 at 8:22 am
  That makes me so happy to hear- it's one of my favorite desserts! You have to try the blueberry one with macadamia nuts, too. Feel free to rate the recipe (on the recipe card using the star system) if you have a moment... helps my readers and I out tremendously! 🙂
  Reply
Ann says
March 15, 2019 at 4:59 am
Yes I soaked them foe 90 mins, when I buy the cashews does the bag half to say raw
Reply
- The Movement Menu says
  March 15, 2019 at 10:36 am
  Yes, absolutely. What did the bag say? They need to be raw or this recipe will not turn out.
  Reply
- Hannah says
  February 13, 2020 at 7:41 pm
  Hi, this looks amazing and I wanna try making it! If I’m short on time is there any way I can use cashew cream cheese or will it not turn out? Thank you!
  Reply
  - Monica Stevens Le says
    February 14, 2020 at 12:41 pm
    Hmm, that is a really good question. I have no idea, as I've never tried cashew cream cheese. You could try replacing the cashew cheese layer with that and let me know though? 🙂
    Reply
Ann says
March 14, 2019 at 4:51 pm
Have a quick question yours looks so thick and white and mine came out more tan and thin what did I do wrong
Reply
- The Movement Menu says
  March 14, 2019 at 8:43 pm
  Hi there. That sounds strange... you used raw cashews and soaked them correctly? Is your cheesecake layer smooth and creamy throughout?
  Reply
Sharon says
December 16, 2018 at 4:02 pm
Hello! I am thinking of making this for Christmas for a family of non- vegans but a daughter and her partner who are vegan. Nervous about how the non-vegans will react as they usually turn up their noses at this “way out” kind of food.... is this a good recipe to try? Will I genuinely fool them do you think? Warm regards, Sharon
Reply
- The Movement Menu says
  December 18, 2018 at 11:23 am
  I love it, this makes me so happy. This is one of the best vegan desserts... they are going to absolutely love it!
  Reply
  See Also
  Polish Rogaliki (Rugelach) Crescent Cookies
Alison says
December 16, 2018 at 1:19 pm
About to try to make this! What is the white powder you have dusted on the raspberries?
Reply
- The Movement Menu says
  December 18, 2018 at 11:23 am
  They are just frosted raspberries. I took fresh ones out of the freezer and they get frosty looking! 🙂
  Reply
Michiko says
December 07, 2018 at 1:54 pm
Hi, may I know how long can this sit stabily at the room temperature?
Reply
- The Movement Menu says
  December 07, 2018 at 9:04 pm
  I'd say an hour or so!
  Reply
Maha says
November 06, 2018 at 3:20 am
Did u calculate how much calories per serving?
Reply
- The Movement Menu says
  November 06, 2018 at 2:27 pm
  Hi there. I do not calculate caloric information but if you are curious, you are more than welcome to plugin the recipe ingredients into My Fitness Pal! 🙂
  Reply
Pearl Singer says
September 17, 2018 at 9:46 pm
This is a wonderful recipe. Very yummy. Family member is allergic to coconut, so used oatmeal instead of coconut on the crust, used Almond milk yogurt ( called Almonde, creamy cultured almond) instead of coconut cream and 1 Tbsp sunflower oil and 1 tsp Vanilla instead of coconut oil. It turned out wonderful, Thanks.
Reply
Kate Turgoose says
August 21, 2018 at 7:37 am
This recipe is amazing. I'm lucky in that I can eat a standard cheesecake but I love the challenge vegan baking represents. This genuinely tastes just like the real thing and I am totally going to make this again. I cheated on the base and used Biscoff biscuits (which are vegan) but next time I will try the recipe properly 🙂
Reply
- The Movement Menu says
  August 22, 2018 at 1:10 pm
  That sounds delicious. Do let me know how it turns out when you make the base, too! 🙂
  Reply
  - Sara says
    January 30, 2020 at 5:19 am
    Hi. Can I replace pecans with almonds?
    Reply
    - Monica Stevens Le says
      January 30, 2020 at 11:02 am
      You can!
      Reply
Jayde White says
August 14, 2018 at 9:37 pm
Would this be gluten free?
Reply
- The Movement Menu says
  August 18, 2018 at 12:33 pm
  Yep, it is absolutely gluten free!
  Reply
Meghan says
July 29, 2018 at 4:08 pm
Hi. I'm not entirely certain how to rate this but wanted to thank you for the recipe. I made this the other weekend in addition to some extremely unhealthy cupcakes as well as a very elaborate cake, and have just made it again (this time with some freshly picked strawberries). At the party with the other traditional cakes, everyone that tried some of this one really enjoyed it and I got a lot of compliments. This is a great quick and easy recipe and it tastes great!
Reply
Anna says
July 28, 2018 at 7:10 am
Hey very good Recipe!
Just I am very confused about using "cups".
Being from Germany doesnt make it easier even tho google helps a lot out about converting.
Would be nice to have more infos on your "Cup" measurement.
cheers
Reply
MJ says
June 26, 2018 at 4:58 pm
I have canned coconut milk but it is NOT full fat- couldn't find any for some reason. I do have shredded coconut so can I add this to make it thicker or creamy? Please help as I am trying not to run to the store again, lol.
Reply
- The Movement Menu says
  July 03, 2018 at 4:11 pm
  Hi there. I'm so sorry I didn't get to this sooner... I've been having some issues with comments getting marked as junk/spam when they are not. That would not work, as I think the shredded coconut would alter the texture in a negative way. Were you able to get your hands on some nice, full-fat coconut milk?
  Reply
Chantal says
June 19, 2018 at 8:37 am
I absolutely have to comment! I made this last night (my first vegan gf cheesecake ever) and it was AMAZING and honestly, so easy to make! I can no longer eat eggs, dairy, gluten, almonds, or beef (yep, beef) so this was a real treat to have a dessert since I don't get those much anymore!
I used Agave syrup instead of honey or maple syrup b/c that's what I had in the pantry and it is less calories. I used a little more than the recipe called for since it's not as sweet as maple or honey. I ended up soaking the cashews in lukewarm water all day while I was at work and that worked well too. I had a hard time finding a 6" cheesecake pan so I used a 9" pan, which worked fine, although I see now why 6" would be better b/c everything would be thicker. I'm going to order a 6" pan on Amazon now! But just know, 9" totally works!
Thank you so much for this recipe. It truly made my day and it's amazing to know that there are great desserts out there where you don't have to sacrifice your diet, dietary restrictions, allergies, or sensitivities. Thank you!
Reply
Lauren Kulesz says
May 21, 2018 at 3:21 pm
Hi Monica! I’m wanting to try this to use for a catering event I’m having. After it has set in the freezer, will it keep okay if it’s on ice in a cooler for a few hours? Thanks!!
Reply
- The Movement Menu says
  May 21, 2018 at 10:28 pm
  Hi there! If it's on ice in a cooler, it will be okay for a few hours.. absolutely!
  Reply
Tina says
April 25, 2018 at 4:41 pm
Hi Monica, for the consistency from the cheesecake is it possible to add agar agar to give the cheese base a bit more stability? Thanks Tina
Reply
- The Movement Menu says
  April 25, 2018 at 5:35 pm
  Hi there. I've never had a consistency issue... are you keeping it in the freezer?
  Reply
Beslie says
April 04, 2018 at 9:37 pm
hi! I am dying to try this but, what can I substitute de coconut milk with? My daughter is allergic to coconut.
Reply
- The Movement Menu says
  April 05, 2018 at 11:32 am
  Hi there. That's going to be a little tough, as it does a wonderful job adding texture and creaminess to the layer. Are you dairy free?
  Reply
Jane says
March 24, 2018 at 3:35 pm
Is there a Substitute for pecans? My daughter is allergic to those...thank you:)
Reply
- The Movement Menu says
  March 26, 2018 at 5:58 pm
  Hi there. You can use all walnuts instead, no problem! Can you let me know what she thinks? 🙂
  Reply
Hannah Oliver says
March 03, 2018 at 10:24 am
Hi just made this 🙂 So excited to try it tomorrow for my grans birthday. Is it ok to leave in the freezer over night? Longer than 4-6 hours? Thanks
Reply
- The Movement Menu says
  March 07, 2018 at 8:27 pm
  Absolutely! You can store it in the freezer for up to several weeks. How did everyone enjoy it?
  Reply
Heather says
November 13, 2017 at 11:34 am
Made this yesterday and it turned out great. I think I will try strawberries next time. They would be a little more sweet.
Reply
- The Movement Menu says
  November 13, 2017 at 6:48 pm
  So happy to hear you loved it. You can absolutely use ANY fruit you'd like. Can you do me a huge favor since you've tried the recipe? There is a 5-star rating system at the bottom of the recipe post near the ingredients and instructions. If you could rate it... that helps me out a TON! 🙂
  Reply
vinn says
October 29, 2017 at 11:18 pm
hi monica - recipe looks great - im looking to substitute the raspberries for mango (im in vietnam and raspberries are hard to come by) - any ideas on how this would work - if i blend with the honey the same way and keep frozen as per recipe is it likely to set / defrost in a similiar way?
cheers.
Reply
- The Movement Menu says
  October 30, 2017 at 9:57 am
  Hi there!! You should be able to do a direct substitute. However, mangos tend to be sweeter... so I would just keep an eye on how much honey you add!
  Reply
Maranda says
September 19, 2017 at 4:28 pm
I'm allergic to cashews and dates. What can I use to substitute...especially for the dates in the crust to hold it together?
Reply
- The Movement Menu says
  September 24, 2017 at 2:08 pm
  Hi Maranda, there is really no substitute for the raw cashews as they are the only way I know how to make the "cheese" part... as for the dates, you could use dried figs. Is this helpful at all? You could make a cream cheese layer instead if you don't have an issue with dairy.
  Reply
Tessica Pearce says
August 20, 2017 at 8:37 pm
aLSO CAN WE USE FROZEN RASPBERRIES AT ALL? oops sorry didnt mean the caps.
Reply
- The Movement Menu says
  August 20, 2017 at 11:11 pm
  You can try, but make sure you let them defrost first!
  Reply
Tessica Pearce says
August 20, 2017 at 8:23 pm
Can I use lite coconut cream at all? I've only got that in my pantry, also can I use sugar free maple syrup?
Reply
- The Movement Menu says
  August 20, 2017 at 11:11 pm
  You can use light coconut cream, yes. I'm not too sure how sugar free maple syrup would taste... what are the ingredients?
  Reply
Liz says
July 03, 2017 at 3:49 pm
Can you use coconut cream instead of coconut milk?
Reply
- The Movement Menu says
  July 03, 2017 at 6:53 pm
  The cream at the top of a can of coconut milk or just thick coconut cream? Yeah, absolutely!
  Reply
Abigail says
June 15, 2017 at 4:57 am
What's the difference between carton and canned coconut milk
Reply
- The Movement Menu says
  June 15, 2017 at 8:49 am
  Hi there. Carton coconut milk has very little coconut and tons of water and additives. Good quality canned coconut milk has anywhere between 12-20g of fat. You need that creamy, healthy fat for this recipe! I hope that's helpful 🙂
  Reply
Jenn says
May 01, 2017 at 9:50 pm
Can this be made into bars? Wondering if they would hold together if I make it in a rectangular dish and then slice into bars. Also, was going to make it with a strawberry and raspberry combination
Reply
- The Movement Menu says
  May 02, 2017 at 8:27 am
  HI Jenn. You can absolutely make bars. Just be sure to let them set overnight in the freezer before you slice into them with a hot/wet knife. Please let me know how it turns out! 🙂
  Reply
  - Carolyn says
    November 21, 2020 at 4:07 pm
    Can I make the filling 3 days in advance before adding to the crust?
    Reply
    - Monica Stevens Le says
      November 22, 2020 at 11:44 am
      Sure, just keep it in an airtight container in the fridge.
      Reply
Lori says
March 03, 2017 at 8:38 am
Super thanks very much 🙂 I will give this one a go tonight, but then using sugar free baby cookies as a crust, as it's for my nephew's first birthday. FIngers crossed it will work!
Reply
Lori says
March 02, 2017 at 5:18 am
Looks very good! Quick question, do you have to put it in the freezer? Or would putting it in the fridge do the trick as well?
Thanks!
Reply
- The Movement Menu says
  March 02, 2017 at 12:05 pm
  Hi! Good question. It does have to go in the freezer to set. It starts to soften rather quickly at room temperature. Before eating it, you can pull it out at room temperature for 10-15 minutes to thaw, but it needs to set and be stored in the freezer regardless.
  Reply
Coco says
February 18, 2017 at 4:52 am
Yes, make sure you don't tell your friends it's vegan... because it has honey in it.
Reply
- The Movement Menu says
  February 18, 2017 at 12:44 pm
  OOPS, I forgot to mention the maple syrup substitution in the topping so it is 100% vegan. Thanks for catching that!
  Reply
  - Joy says
    April 21, 2018 at 3:58 pm
    Actually, you did mention under the “Topping” instructions to use maple syrup to be truly vegan. Knowingly using a non-vegan ingredient and chosing to not disclose is not OK.
    Reply
    - The Movement Menu says
      April 23, 2018 at 12:15 pm
      Hi there. I'm not sure what you mean... or what I did wrong here. You can use maple syrup througohot the recipe which is what I did. If people are not vegan and want to use honey, that is fine too. I mention that... what did I do that is not okay exactly??
      Reply
      - CATHY DARNELL says
        May 24, 2018 at 2:41 pm
        I don't think Coco was saying to not disclose the presence of honey to vegan friends. I think she meant to not call it vegan at all if it's made with honey.
    - Melissa says
      December 11, 2018 at 8:37 pm
      Joy, you are simply rude. And that is fully disclosed in your ingredients.
      Reply
      - The Movement Menu says
        December 12, 2018 at 1:56 pm
        No worries... I'm used to it! 🙂 Thanks Melissa.
      - Melissa Taubman says
        December 12, 2018 at 9:20 pm
        ❤️
    - Catherine EDMENDS says
      January 24, 2019 at 8:27 pm
      Joy that's pretty rude given the ingredients are there for ALL to see (apart from you obviously )
      Reply
      - The Movement Menu says
        January 25, 2019 at 10:45 am
        LOL I am dying!
      - Su Moderno says
        March 26, 2019 at 11:03 am
        Joy wasn't being rude - just earnest, leave her be - I have been told I was eating a veggie quiche and realised half way through there was bacon it - my friends just didn't think it would matter.