I bet youd like to have a bite of this yummy yet healthy vegan chocolate cheesecake!
So, lets get cracking! Heres all you need to make the cake well, almost as plant milk
somehow escaped the set! Never mind. Add to food processor: firm tofu cut into cubes.
18% coconut milk. Any preferred nut or seed butter, I used peanut butter.
Unsweetened cocoa powder. Date syrup or any other preferred sweetener like erythritol or date sugar.
Psyllium husks or psyllium husk powder. And finally plant milk, I used unsweetened oat milk.
Process until you have a smooth batter scraping down the sides whenever necessary.
At the end, stir in dark chocolate chips or chopped dark chocolate. Then, pour everything
into a small 11 cm (4 inch) cake tin. I suggest lining the bottom of the tin with parchment paper
and rub the sides with a tiny amount of coconut or avocado oil. Finally, bake at 175C (350F) for 55
minutes. You may remove the adjustable side to let the cake cool faster. Dont slice the cake
until its completely cooled down. Sprinkle some extra cocoa powder on top and slice away!
My healthy oil-free and added sugar free caramel sauce is excellent with this chocolate cheesecake.
Look at that soft and fluffy texture! And now get baking and give me thumbs up!