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Blender
Double Chocolate Tofu Raspberry Cheesecake
- Contains frutos secos
Total Time
1h 50m
Easy
8
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Ingredients
For the base
- 3.5oz nuts
- 3.5oz oats
- 4 tbsp cacao or cocoa powder
- 2 tbsp nut butter
- 4 tbsp maple syrup
For the topping
- 1 x 350g pack silken tofu
- 6 tbsp cacao or cocoa powder
- 2.45oz sweetener
- 2 tbsp cornflour
- 3-4 tbsp almond milk
- 1 tsp vanilla extract
To decorate
- Fresh raspberries
- Melted chocolate
- Cacao nibs
- Chopped nuts
- Freeze-dried raspberries
Instructions
Step 1
Place the nuts, oats, cacao/cocoa powder, nut butter and syrup into your Ninja Kitchen blender until broken down and the mixture comes together. Press into a greased 20cm loose bottom tin and set aside.
Step 2
Blend the tofu, cacao/cocoa powder, sweetener, cornflour, milk and vanilla until smooth then pour on top. Smooth out evenly and bake at 170C for 35-40 minutes. Cool down then chill in the fridge for 1 hour.
Step 3
Pop out of the tin and arrange the raspberries on top. Drizzle over the chocolate and sprinkle over cacao nibs and nuts. Slice up and enjoy.