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Vegan Chocolate Cheesecake

Celebrate World Chocolate Day with this gluten-free, dairy-free chocolate cheesecake!

Servings

6~8

Prep Time:

15 min.

Bake for:

25 min.

Good For:

Desserts

Introduction

Vegan Chocolate Cheesecake

July 7 is World Chocolate Day! I love chocolate, and I love cheesecake, but I wanted to make a lighter, healthier alternative to an otherwise pretty heavy dessert!
This recipe uses dates and maple syrup to sweeten the dessert, and has a perfect blend of creamy tofu and nuttiness from the nut butter and almond flour! 

chocolate tofu cheesecake eat with meraki

Ingredients

CRUST

  • Almond flour, 1 cup
  • Dates, 5 
  • Nut butter, 2 tbsp.

FILLING

  • Silken tofu, 1 block
  • Unsweetened cocoa powder, 3 tbsp.
  • Maple syrup, 3 tbsp.
  • Nut butter, 2 tbsp.
  • Arrowroot powder or cornstarch, 1 tbsp.
    Preheat your oven to 180C.
    Blend your crust ingredients until it’s chunky.
    Pat down into a pie tray until flat.
    Next, drain your tofu and pat it dry.
    Blend your filling ingredients until smooth and creamy.
    Pour over your pie crust and smoothen. 
    Bake for 25 minutes until firm. 
    Chill for at least 3 hours, then enjoy with some berries or coconut whipped cream!  

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