Chocolate Tofu Cheesecake
A non-dairy cheesecake for chocolate lovers
This is a relatively simply, quick bake chocolate cheesecake recipe for those that want a decadent dessert, but keen to avoid too much dairy and sugar. The sweetener can be replaced with coconut sugar if desired, but best to double the quantity in grams. The ingredients and recipe are below. Enjoy!
Ingredients:
For the base -
80g rolled oats
2 tablespoons The Coconut Company coconut oil
2 tablespoons The Coconut Company coconut nectar
2 tablespoons nut butter of your choice
For the chocolate tofu filling -
1 x pack 350g silken tofu
3 tablespoons cocoa powder
50g sweetener
2 tablespoons The Coconut Company coconut nectar
2 tablespoons coconut or oat milk
1 tablespoon melted The Coconut Company coconut oil
1 tablespoon cornflour
1 teaspoon vanilla extract
Fresh strawberries, to serve
Make it!
First make the base: Place the oats in a bowl. In a pan, melt the coconut oil, coconut nectar and nut butter then pour into the oats and mix well to combine.
Press into a greased and lined 20cm loose-bottomed cake tin to cover the base in a generous layer.
Blend the tofu, cocoa powder, sweetener, coconut nectar, milk, coconut oil, cornflour and vanilla until quite thick and smooth.
Spoon this mixture over the base and spread out evenly. Bake at 170C for 30 minutes (you can cover with foil halfway through) until firm. Leave to cool in the tin, then pop in the fridge overnight.
When ready to serve, pop out of the tin, place on a serving plate, slice and serve with fresh strawberries!
Enjoy!
