Description
This indulgent tofu chocolate cheesecake requires refrigeration overnight, but it's worth the wait. Sweet and decadent, it's easy as pie to make and gluten-and dairy-free.
Servings: 6-8
Instructions
- Press the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
- Mix hazelnuts, pitted dates, and carob powder in a food processor until a sticky dough is made. Line the cake pan with baking paper and spray interior sides with cooking oil. Distribute the crust mix on the bottom of the pan and carefully level. Put in the fridge.
- Use a double boiler or a heat-resistant bowl set atop a pot of boiling water, melt the chocolate in a water bath.
- Chop the tofu and put in a high-speed blender or food processor with brown sugar, melted chocolate, lemon juice, carob powder, vanilla, and cinnamon. Blend until smooth.
- Pour mixture over the prepared crust and level with a spatula. Refrigerate overnight to set. Decorate with fresh fruit and serve.
- Store the cake in the fridge for up to 5 days.
Ingredients
- Crust Ingredients
- 1 cup hazelnuts or almonds
- 1 cup fresh dates (or 15 pieces)
- 2 Tbs. carob or cocoa powder
- Cheesecake Ingredients
- 1 15-ounce package SoyBoy Extra Firm Tofu
- 1 bar baker’s chocolate, 70% cocoa, chopped
- 3/4 cup brown sugar
- Juice of 1 lemon
- 3 Tbs carob or cocoa powder
- 1/2 tsp dried vanilla powder (or scraped seeds of 1/2 vanilla bean)
- 1/2 tsp ground cinnamon
- Toppings
- Fresh strawberries or raspberries
