Single-serve, light, and mousse-like cheeseless “cheesecakes”… A lot of the vegan alternative cheesecake desserts can be quite heavy due to a foundation of soaked and blended cashews. The combination here of chocolate and silken tofu instead creates an almost airy consistency – truly luscious, but a whole lot lighter!
For the Base
For the Chocolate “Cheesecake”
170g firm silken tofu
170g 70% or 80% dark chocolate
60g smooth all-natural almond butter (or hazelnut butter)
60ml non-dairy milk of choice (a simple almond or hazelnut works best with minimal ingredients)
© 2019, Just Natural: Health & Beauty