Vegan Yoghurt

Vegan Yoghurt

Vegan Yoghurt

serves cooks in Overnight difficulty one

This vegan yoghurt is ridiculously good. The amazing mix of coconut and dates creates this sweet, thick mixture that is completely to die for. Most vegan yoghurts are filled with additives and preservatives to up its shelf life, and make it actually taste like dairy – however, this really needn’t be the case, as you’ll experience with this yoghurt it can be 100% natural and delicious.


Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. They are also one of the highest sources of electrolytes in nature. Electrolytes are ionized salts in our cells, that transport energy throughout the body. Medjool dates are not only a fantastic natural sweetener but are also a great source of fibre. Fibre is essential in maintaining a healthy digestive system. It also helps to regulate bowel movement, stabilise blood sugar levels and keep you fuller for longer! Chia seeds act as a thickening agent, as they expand over time. Chia seeds are the highest plant source of omega-3 fatty acids. Omega 3’s are vital for maintaining a healthy functioning heart. They also help to lower blood pressure and cholesterol. Reducing your risk of heart disease and strokes. As well as being heart-healthy, they also promote a healthy digestive system with their high fibre content.


The Ingredients

2 cans of coconut milk

6 Medjool dates

4 tablespoons chia seeds

1/2 cup water


Freeze the cans of coconut milk for two hours before making.

Remove from the freezer and open up the cans of coconut milk. Scoop out the coconut, and place in a food processor with the pitted dates, chia seeds and the water.

Blend for around 3-5 minutes until smooth.

Pour into a jar and let set overnight, or for at least 4 hours.

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