We at EAF are big consumers of Yoso coconut milk yogurt. It's a vegan yogurt derived from coconut milk and comes in three flavors; unsweetened, vanilla, and chocolate. It's also produced locally in Ontario!
This post is sponsored and the folks at Yoso have kindly sent us some free product vouchers to share with you, so we're hosting a giveaway. Enter below for your chance to win!
No-Bake Chocolate Coconut Cake
Free from dairy, nuts, peanuts, egg, fish and shellfish, sesame, (and if you omit the oats) gluten. Vegan.
1 1/2 cups Enjoy Life chocolate chunks
1 tbsp Earth Balance Organic Whipped Spread, or coconut oil
1/2 tsp organic vanilla extract
1/3 cup coconut milk
1 tbsp maple syrup or Wholesome agave syrup
3/4 cup Yoso vanilla coconut milk yogurt
2 tbsp melted Earth Balance Organic Whipped Spread, or coconut oil
1 heaping tbsp dutch process cocoa (I use Rodelle)
1 tbsp Wholesome light brown sugar
1 1/2 cups Rice Krispies
1/4 cup rolled oats
Prepare the crust first by mixing the melted Earth Balance or coconut oil, cocoa, sugar, cereal, and rolled oats in a medium mixing bowl until well combined. Line a round 8-inch baking tray with parchment paper. Press the crust mix into the bottom of the baking dish. Keep in the freezer until the batter is ready.
In a medium mixing bowl combine the Yoso coconut milk yogurt, agave syrup, vanilla extract, and coconut milk. Whisk well. In a separate bowl melt the chocolate and Earth Balance or coconut oil together. Add the melted chocolate at once to the yogurt mixture and whisk it up immediately. Pour this into the baking pan and smooth it out. Chill in the freezer for at least 2 hours before serving.