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  • Chiara Saccardo

SugarFree Tofu Cheesecake

Updated: Nov 17, 2020



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!

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