Hi, my name is Silvia Cecco and I am a vibrant vegan. I have a degree in computer engineering and work in robotics for the provincial power utility, Hydro-Québec. Nearly two years ago, I was diagnosed with fibromyalgia, which led met to a vegan diet (I was already vegetarian). A vegan diet gave me my life back and renewed my love and passion for food. I do what I do to share this love and passion with you, through fun and beautiful, brightly coloured food creations.

I love everything about Yoso, which is why it is my great pleasure to support the brand in any way I can. I love that Yoso is a Canadian company. I love that Yoso products are made with the same quality ingredients that I would use if I were to make them myself. And I love that Yoso products taste great, even to non-vegans!

VANILLA POACHED PEAR ALMOND CHEESECAKE TART

Crust:
300g dark chocolate, chopped
3/4 cup almonds
4 dried pear halves, chopped

Filling:
235 ml pear jam
1 1/2 cups cashews, soaked
1/2 cup macadamia nuts, soaked
1/2 cup almond Baileys (or almond milk)
1/4 cup almond or coconut milk
1/2 tsp vanilla
2 pitted dates
Yoso cream cheese
Blue spirulina

Toppings:
3 Bosc pears
1 vanilla bean
1/4 cup maple syrup
Water
Butterfly pea flower powder
Slivered almonds

Pulse crust ingredients in your blender or food processor until they stick together. Press into tart pan and refrigerate. Blend cashews and next 4 ingredients together until smooth. Blend 2 cups of the Bailey’s cream mixture with the cream cheese, then colour with blue spirulina. Poach pears in water coloured with butterfly pea flower powder and vanilla and maple syrup until desired colour. Remove from water and let cool before slicing. Spread jam on crust, then fill with cheesecake filling and top with poached pears. Decorate with slivered almonds and ENJOY!

Connect with Silvia at @scecco_food.for.thought

 

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.