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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
100g Just Natural Organic Medjool dates
100g Just Natural Organic hazelnuts, roasted
80g Just Natural Organic ground almonds
Pinch of sea salt
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)
To Serve
Coconut Whipped Cream
Just Natural Organic raw cacao nibs, Just Natural Organic raw cacao powder, or a grating of dark chocolate of choice
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