The Yogabar Cheesecake


 Other Recipe:

Yogabar Smoothie

Yogabar Oatmeal

  • 3 or 4 Yogabars
  • 1 cup of cacao nibs
  • Some coconut oil


  • 3 cups of soaked cashews (3 cups measured before you soak them)
  • Half a cup of coconut cream and solids
  • Half a cup of raw honey
  • The juice of 6 lemons or limes, strained
  • 2 ripe mangoes (one for the filling and another to top)
  • Half a teaspoon of sea salt
  • 1 teaspoon of pure vanilla extract



  • Chop a few Yoga bars
  • Using a food processor or blender or your very capable hands (most effective), create a crumbly mix
  • Add in one cupful of cacao nibs and then blend until the nibs are fine and the mixture’s a rich, chocolaty colour
  • Pour in a little coconut oil and mix with a spoon before pressing the mix down into an even base in your cheesecake pan


  • Put all ingredients in a blender and blend until super-creamy.
  • Pour half the mix onto the crust
  • Then chop the mango and layer it on top
  • Pour on the rest of the filling, and then cover and freeze overnight.
    To serve, pull it out of the freezer and allow it to defrost for about five minutes
  • Top with more sliced fruit and a sprinkling of cacao nibs and serve
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