Chocolate Coconut vegan Cheesecake

Utterly Amazing Chocolate Coconut vegan Cheesecake. Completely sugar free!

What comes to your mind when thinking about food porn? If you look at this vegan cheesecake photos I took the other day while cutting off a slice from it you can notice the texture is pretty  sexy. Am I wrong? With the term ‘food porn’ bloggers refer to a glamourize visual presentation of cooking or food photos in visual media with a kind of styling that presents food provocatively, as I often do. I like to play with desire and make everyone mouthwater through the photos I personally shot! 

Being a food blogger / chef is not only about cooking and make tasty food, but it’s also about making people dreaming and desiring what they see through the phone screen. If I made you mouthwatering over the screen looking at those cheesecake slices photos so well, that should be enough for you to go to the grocery and buy these fer ingredients you need and start making your own one so you can indulge on it!

Let’s see the recipe below:

For a 26 cm Cake mold:



  • 40 gr pecans (or any othe nut)
  • 40 gr coconut flakes
  • 5 medjoul dates
  • 1 1/2 tablespoon of coconut oil
  • water as needed



  • 1200 ml full-fat coconut milk
  • 100 gr erythritol (or stevia to taste) (see below)
  • 100 gr corn starch
  • 60 gr unsweetened cocoa powder
  • a pinch himalayan salt


Process all the ingredients of the base in a food processor adding water time by time as needed till a sticky mixture is obtained.  Spread it on the base of the cake mold using your fingertips and put it in the freezer.  

In the meantime blend all the ingredients of the cream with an immersion blender till all well incorporated and pour into a saucepan. Bring to a boil stirring with a whisk continuously. NOTE: erythritol is a low-glycemic index sugar found naturally in fruits. Nowadays you can get it easily from supermarkets or just buy it online. If you prefer just replace it with stevia. In this case you have to put a little amount time by time and taste it till you get the right sweetness. 

When the cream thickens pour it over the base and sprinkle coconut flakes on top till covered then let to cool down at room temperature for half hour or so. Now put it in the fridge and keep Refrigerated at least one night before eating. Keep in mind you can’t freeze it or the result will be totally compromised.

Consume within 5 days, keeping the cake covered with cling film in the fridge and don’t forget to leave it in a warm/hot place for too long while eating it or it’ll start to get too soft and could be melting. 

There you go. As you can see this recipe is totally easy and totally sugar-free, so you can have it even if you are on a low sugar diet or if you just want to keep fit. This is a must-have dessert, and if you wanna leave someone speechless and stunned this cake is the one you have to go for!

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Jordy Poggi Autore

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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