Tofu Chocolate Chip Cheesecake
Base
150g walnuts
50g almonds
2 tbs brown sugar (or coconut sugar)
3tbs butter
300g silken tofu
227g tofutti (cream cheese)
3 tsp lemon juice
3 tbs maple syrup
3 tsp gelatine
1/4 cup boiling water
30g dark chocolate chips or grated chocolate
20g dark chocolate
20cm spring form pan
Roughly grind almonds and walnuts. In a bowl mix in ground nuts, sugar and butter and mash with a fork. Press into a greased spring form pan and cook for 10 minutes on 180. Set aside to cool.
Melt gelatine in 1/4 cup boiling water. In a bowl mix tofu, tofutti, lemon juice and maple syrup. Once gelatine is melted mix into cheesecake mixture. Depending on the size of your choc chips you may want to smash them up a bit. I prefer smaller choc bits. Then with a fork mix through choc chips. Pour cheesecake mixture onto the cooled base. Finish off and grate chocolate over the top.
Leave to set in the fridge for at least 2hrs.
150g walnuts
50g almonds
2 tbs brown sugar (or coconut sugar)
3tbs butter
300g silken tofu
227g tofutti (cream cheese)
3 tsp lemon juice
3 tbs maple syrup
3 tsp gelatine
1/4 cup boiling water
30g dark chocolate chips or grated chocolate
20g dark chocolate
20cm spring form pan
Roughly grind almonds and walnuts. In a bowl mix in ground nuts, sugar and butter and mash with a fork. Press into a greased spring form pan and cook for 10 minutes on 180. Set aside to cool.
Melt gelatine in 1/4 cup boiling water. In a bowl mix tofu, tofutti, lemon juice and maple syrup. Once gelatine is melted mix into cheesecake mixture. Depending on the size of your choc chips you may want to smash them up a bit. I prefer smaller choc bits. Then with a fork mix through choc chips. Pour cheesecake mixture onto the cooled base. Finish off and grate chocolate over the top.
Leave to set in the fridge for at least 2hrs.
Comments
Post a Comment