This cheesecake is like a mini miracle. Your lightly-pressed tofu transforms into a silky, chocolatey mousse and no one would even suspect it’s in there. With superfood ingredients packed in the base, you get a healthy hit whilst indulging into a scrumptious pudding. Can’t be bad? No sugar = no guilt.
Base
- 1 cup pitted dates
- ½ cup almonds
- ½ cup coconut chips
- 2 tbsps cocoa powder
- 1 tsp cocoa nibs
- ½ tsp cinnamon
- 2 tbsps flaxseeds
Whizz the base ingredients together, press into a 10” flan case and put into the fridge or freezer to set. If you need it to set in a hurry, the freezer is best.
Topping
- 1 x 400g block tofu, light- pressed
- ½ cup cashews, pref. soaked for 2-4 hours
- 3 tbsp maple syrup
- 2 tbsps raw cocoa powder
- ¼ tsp vanilla paste
Whizz the topping ingredients together and pour over prepared cake bases. Chill for at least ½ hour to set before serving. Top with fresh blackberries or raspberries to serve and scatter with grated chocolate.
[Picture credit: Kimberly Espinel, The Little Plantation]
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