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Healthy Chocolate Cheesecake
To try
A no-bake chocolate cheesecake filling made creamy with tofu and chickpeas, sweetened with Medjool dates.
Serves 8
Source: Phil Graff ↗
Step by step
Step 1
Drain and rinse the chickpeas, then add them to a blender.
1 400 g can chickpeas (or 250 g cooked)
Step 2
Add the cocoa powder, firm tofu, Medjool dates, vanilla extract, and plant-based milk to the blender.
55 g cocoa powder400 g firm tofu8 Medjool dates, pitted soft1 tsp vanilla extract250 ml plant-based milk
Step 3
Blend the mixture until it is super smooth.
Step 4
Pour the blended mixture into a cheesecake tin.
Step 5
Bake at 180°C for 40 minutes.
Step 6
Let it cool in the fridge.
Step 7
Enjoy your super delicious and super healthy chocolate cheesecake.
Nutrition
4Fat24Carbs5Fiber8Protein155Calories