SugarFree Tofu Cheesecake
Updated: Nov 17, 2020
8 OZ. FRESH TOFU
1 CUP OAT FLAKES
1/2 CUP RAW ALMONDS
2 CUPS CASHEWS (SOAKED OVERNIGHT, DRAINED AND RINSED)
3/4 CUP ORGANIC UNSWEETENED COCONUT FLAKES
3/4 CUP COCONUT MILK
1/2 CUP COCONUT OIL
3 CUPS BERRY FRUITS (RASPBERRY, BLUEBERRY, STRAWBERRY)
4 TBSP. ORGANIC MAPLE SYRUP
1 TSP VANILLA EXTRACT (VANILLA BEAN, ALCOOL)
For the crust:
Blend in a food processor the oats, almonds and coconut flakes until fine crumbs form.
Transfer to a bowl and fold in 3 tbsp maple syrup, salt.
Grease the bottom of a 8” pan with coconut oil and press crust into the bottom of pan
For the filling:
In a blender, blend soaked cashews, coconut milk, coconut oil, vanilla then add tofu and 1 tbsp maple syrup
Pour the filling mixture into crust and chill in freezer for at least 3 hours and up to overnight
Boil over medium heat 1/2 cup of berries until sauce is slightly thickened about 8 to 10 minutes. Let cool, then fold in remaining 1/2 cup of berries.
Assemble the cake: remove cheesecake from the pan and let it warm at room temperature then add berries sauces on top.