I’m Mandy and my best friend, Jo, and I started Everyday Allergen-Free together in June 2016. I grew up with a number of anaphylactic food allergies, including peanuts, nuts, dairy, legumes, and soy. Jo and I were fortunate enough to live together in our first year of university at U of T, and she quickly learned all the in’s and out’s of living with allergies. I was lucky to have a non-allergic roommate that cared so much about my well being. A few years later I was awaiting the release of my first cookbook, Allergen-Free Desserts, and I had an unexpected and severe allergic reaction that harmed my relationship with food in a big way. When I realized there were few resources for adults and teens with food allergies, I started writing about my own experiences. The blog quickly grew and Jo and I decided to work together to re-brand and relaunch. Our mission is to inspire confidence in people living with allergies or other dietary restrictions. We have no filter, we talk about real feelings and issues, and we aren’t afraid to take up space.

We’re so happy to be part of the Yoso community because we value companies that produce safe, healthy, and delicious food products that are accessible and trustworthy!


No-Bake Chocolate Coconut Cake

Free from dairy, nuts, peanuts, eggs, fish and shellfish, sesame, (and if you omit the oats) gluten. Vegan.

The filling:

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 yogurt

The crust:

2 tbsp melted Earth Balance Organic Whipped Spread, or coconut oil

1 heaping tbsp Rodelle dutch process cocoa

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.


This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.