TOFU CHEESECAKE BASE Handful of chopped up dates Handful of chopped up peanut…

TOFU CHEESECAKE 🫐🍰

BASE 🥜
Handful of chopped up dates
Handful of chopped up peanuts
Crushed digestive cookies
2 tbsp of peanut butter
A splash of plant milk if needed
Pinch of salt

Cover loose-bottomed tin with baking parchment and put in it all ingredients for the base. Use a glass or your hand to spread the crumbs evenly. Refrigerate the base for about an hour.

Meanwhile prepare the batter.

BATTER 🍰
1 can of chickpeas (with aquafaba)
1 can of coconut cream
380g tofu
2 large squeezed lemons
10 tbsp of erythritol (I prefer it less sweet so you might need more)
3 tbsp of potato starch
vanilla extract (I never really know how much to use so I just taste the batter and add accordingly 😂)

Blend all ingredients together until your better is as smooth as can be. Once the base is cooled, transfer the batter onto it. Cover it with frozen berries and some more digestive cookies, and put it in the oven. Bake for about 70-80 minutes in 180°C/360°F

Once the cake is done leave it to completely cool off. After that it’s best to put it in the fridge overnight and decorate (and eat) it the next day. Test your patience 😂

I’ve tried a lot of different toppings, but the combination in the picture is probably my favorite. Vegan chocolate fudge, raspberries, blueberries, crushed digestive cookies and salted peanuts 🥜🫐☺️

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