I always try to come up with a solution for snacking without the guilt trip. I love cheesecake but I always feel to full and bloated afterwards, so this version is a pretty good solution for a dairy free Cheesecake.
And since I wanted to start the month of February on a sweet note, you know to work our way up to Valentines, I wanted to share this gorgeous chocolate vegan tofu cheesecake with you. It’s a delicious cheesecake made with protein-packed organic tofu, dark cocoa and vanilla on a crunchy nut crust. My goodness, it is so good and not heavy at all.
All you have to do is blend the ingredients together to make the pie. EASY!
And that goes for the crust as well, process, press, fill!
The flavor is a cross between rich chocolate pudding and chocolate mousse. So if you’re a chocolate lover like me, you need to make this recipe sooner rather than later.
Just give this tofu cheesecake a try. It’s perfect for vegans or those who are avoiding dairy, or for experimenters who are looking for lighter dessert.
Ref. sugar free
- 1 lb. Firm Tofu , drained and crumbled
- 100 gr. / 3.5 oz. Dark Chocolate at least 70 % cocoa
- 1/4 Cup Xylitol or sugar of choice
- 1 tbsp. Pure Vanilla Extract
- 1/4 Cup Cocoa
- 1/4 Cup Coconut Oil , melted
- 1/4 Cup (Soy) cream
- 1/2 Cup Unsalted Cashews , soaked overnight
- 1/2 Cup (Gluten Free)Rolled Oats
- 1/2 Cup Nuts, Hazelnuts or Almonds
- 1/2 Cup Raisins
Start of by lining an 20 cm. / 8″ cake tin with parchment paper.
Then for the base, process the nuts, oats and raisins. Add a splash of water if it is too dry and press into the tin. Place in the freezer while you make the filling.
For the filling cut the chocolate into bits and place in a micro wave safe bowl. Melt in the micro wave at 30 second intervals until melted, stirring in between.
Place the tofu and all the remaining ingredients including the melted chocolate in the food processor and process until completely smooth, Scraping down in between if necessary. Add a little more cream if necessary.
Remove the tin from the freezer and put all the chocolate filling over the base, smoothing out the top. Place in the refrigerator to set for three to four hours. If you are in a rush place it in the freezer.
Decorate with a little more chocolate (drizzle), or chopped nuts or edible flower.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars