SugarFree Tofu Cheesecake

INGREDIENTS:

• 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)

DIRECTIONS:

For the crust:

1. Blend in a food processor the oats, almonds and coconut flakes until fine crumbs form.

2. Transfer to a bowl and fold in 3 tbsp maple syrup, salt.

3. Grease the bottom of a 8” pan with coconut oil and press crust into the bottom of pan

For the filling:

1. In a blender, blend soaked cashews, coconut milk, coconut oil, vanilla then add tofu and 1 tbsp maple syrup

2. Pour the filling mixture into crust and chill in freezer for at least 3 hours and up to overnight

Fruit topping:

1. 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.

2. Assemble the cake: remove cheesecake from the pan and let it warm at room temperature then add berries sauces on top.

Enjoy!