Vegan No-Bake Chocolate and Coconut 'Cheesecakes' Recipe


You'd never guess tofu was the hidden ingredient in these clever chocolate 'cheesecakes'. Using soft dates, coconut and maple syrup, these mini puds are irresistibly smooth and rich for a totally vegan dessert that everyone can enjoy.


Serves 6 - 15 mins plus chilling - 199 calories / serving



Ingredients

120g soft pitted dates
25g gluten-free rolled oats
¼ tsp ground cinnamon
20g desiccated coconut, plus extra for sprinkling
3 tbsp maple syrup
349g pack silken tofu (such as Yutaka), drained
35g free-from chocolate, melted
2 tbsp dairy-free coconut yogurt
2 tbsp cocoa powder

Shop Ingredients from Tesco Here

Blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. Divide the mixture between 6 small glasses and press into the base.

Clean the food processor bowl, then blitz the tofu with the 
melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. Spoon into the glasses, sprinkle with 
a little desiccated coconut and chill in the fridge for 1 hr, or overnight if you like.
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