Breast-Milk-Free Cheesecake! (Vegan + Sugar-Free)

Cacao Coconut Cheesecake (Vegan + Sugar-Free + Dairy-Free)

My absurdly wonderful, generous & unique father turns 60 tomorrow!! How he survived raising 4 daughters, each of us crazy in our own special way, is a miracle!

But one thing that irks me is his questioning of my desire to breastfeed my son for an extended period of time, hopefully to the age of 4-5 years old. Hunter is almost 2, still co-sleeping & breastfeeding, and I wouldn’t have it any other way!

But my father is a Taurean like me, so we are both as stubborn as bulls in our own right and enjoy great debates!

The funny thing is, my father (at 60 years old) still loves his breastmilk! He drenches his muesli in dairy cream, loves his cheese, and slathers thick slices of butter on his bread.

So for his birthday, I decided I would create a special treat to celebrate the irony of the situation!

I love my father, and he graciously gives my vegan treats a try! Yet I know it is not his generation that will be as easily swayed as the children we are raising who will grow to be more awakened to the truth behind what they eat.

Cheesecake is delicious! So why not enjoy it guilt-free, sugar-free and cruelty free!

Let’s leave baby animals alone to be nurtured by their mothers, and leave their sacred breast-milk for their calves- the way nature intended.


2 cups Organic Unbleached Plain Flour

¼ cup Organic Unbleached Dessicated Coconut

¼ cup Organic Maple Syrup

1/2 cup Organic Cold-Pressed Coconut Oil

Tablespoon Organic Vanilla Essence

Cheesecake Filling:

2 cups Organic Raw Cashews

½ cup Non-Dairy Milk

½ cup Organic Raw Cacao Powder

¼ cup Maple Syrup

1 teaspoon Vanilla Essence


Soak Cashews in Filtered Water and a pinch of Sea Salt overnight to activate and soften them. Preheat Oven to 180 degrees. Blend all base ingredients and press into an oiled cake pan. Bake for 12-15 until golden brown. While baking, blend the cashews and non-dairy milk in the food processor until smooth. Mix in a bowl, the cashew blend and the remaining filling ingredients, until all combined.

Once the base has baked, remove from oven and dollop the filling on top and smooth down. Chill until firmed. Sprinkle your choice of topping over the cheesecake. Devour!