Description
Learn how to make a healthy vegan chocolate cheesecake with chocolate chips and tofu but without crust. All you need to do is throw all the ingredients into food processor, process them into batter, bake the cheesecake in a cake tin, and finally let cool. As simple as that!
Ingredients
- 500g (17.6oz, 2 cups cubed) firm tofu
- ¼ cup (60g, 2.1oz) 18% coconut milk
- ¼ cup + 1 tbsp. (80g, 2.8oz) additive-free nut butter
- 5 tbsps. (25g, 0.9oz) unsweetened cocoa powder
- ¼ tsp. Himalayan salt
- 2 tbsps. psyllium husks or 1 tbsp. psyllium husk powder
- 1 cup (243g, 8.6oz) unsweetened plant milk
- 5 tbsps. date syrup or other sweetener of choice
- ¼ cup (60g, 2.1oz) dark chocolate chips/buttons (chopped cacao paste for Plantricious version)
Instructions
- Simply add all the ingredients (except chocolate chips) into your food processor and process until you have a smooth batter.
- Next, stir in dark chocolate chips.
- 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 175°C (350°F) for 55 minutes. When it’s done baking, remove the cake from the oven and let cool completely before slicing.
Notes
Nutritional info per serving (Plantricious version): 268.6 kcal, 11.9g carbohydrates, 8.5g sugars, 18.4g fats, 5.6g saturated fat, 13.2g protein, 5.2g fibre, and 94mg sodium.
In my opinion, the best nut butters that you can use in this recipe are peanut butter, almond butter, and cashew butter. In case you’re allergic to nuts, sunflower seed butter and tahini will do as well.
You can use any plant milk you prefer i.e., oat milk, soy milk, almond milk etc.
In case you need to keep the chocolate cheesecake’s glycemic load low, feel free to substitute date syrup with other sweeteners like erythritol or xylitol.
Substitute carob powder for cocoa if you’re intolerant to the latter.
Instead of dark chocolate chips you can also use chopped dark chocolate. Furthermore, feel free to adjust the quantity to your liking or discard at all if you’re looking for a lower fat option.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Oven
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 246 kcal
- Sugar: 10.3g
- Sodium: 94mg
- Fat: 15.6g
- Saturated Fat: 3.9g
- Carbohydrates: 13g
- Fiber: 4.5g
- Protein: 12.2g
