This chocolate tofu cheesecake is rich, sweet and thoroughly filling. The texture resembles cheesecake. Use any kind of nut butter and fair trade coco powder. Serve it topped with sliced kiwi or berries.
Preparation Time: 15 minutes
Cooking time: 55 minutes
Makes: 12 servings
Preheat oven to 350ºF (180ºC)
Ingredients:
Crust
2 cups graham cracker crumbs
¼ cup maple syrup
2 tbsp apple juice
2 tbsp canola oil
Filling
1lb Firm Tofu
2 bananas, quartered
1 cup maple syrup
½ cup vanilla soy milk
½ cup almond nut butter
⅓ cup cocoa powder
1 tbsp each fresh lemon & vanilla
Method:
- Crust: In bowl, stir together crumbs, maple syrup, juice and oil. Press onto bottom of lightly greased 9-inch (2.5 L) springform pan. Bake in 350ºF (180ºC) oven for 10 minutes. Let cool.
- Filling: Cut tofu into quarters. In food processor, puree tofu until smooth. Add bananas, maple syrup, soy milk, almond butter, cocoa, lemon juice and vanilla. Blend until very smooth.
- Pour over crust. Bake for 55 minutes in 350ºF (180ºC) oven or until cake tester comes out clean. Let cool completely. To serve, cut with serrated knife.
