Vegan NO BAKE Chocolate Cheesecake Recipe! High-protein and gluten-free
I'm showing you how to make the most EPIC vegan no bake chocolate cheesecake recipe ever! It's completely vegan, dairy-free, gluten-free and is made with whole foods! It is so rich, creamy, sweet and indulgent yet can you believe that it's made with TOFU?! Compared to other dairy-free cheesecakes out there this vegan chocolate cheesecake has more protein (12 grams!) per serving. Craving more chocolatey goodness? Check out my 'SWEET TREATS' playlist here! ➡️ • SWEET TREATS VEGAN NO BAKE CHOCOLATE CHEESECAKE RECIPE FILLING: 1 package medium firm tofu ½ cup cashews, soaked ½ cup melted semi-sweet chocolate chips ¾ cup cocoa powder, sifted ½ cup granulated sweetener 1 tsp instant coffee + 2 tbsp hot water 1 tsp vanilla extract 2 tbsp tahini 2 tbsp soy milk 2 tbsp lemon juice CRUST: 1 cup pecans ¾ cup oat flour Pinch of salt 3 medjool dates, pitted ¼ cup maple syrup Using a food processor, combine the pecans, oat flour, salt, medjool dates and maple syrup and blend until a thick, sticky ‘dough’ forms. Press the dough into the bottom of a 9” springform pan in an even layer, building up the edges slightly. Place in the freezer for 30 minutes while you prepare the filling. Melt the chocolate chips in the microwave in 30 second intervals, stirring in between each interval. Into the bowl of a food processor, add all the ingredients for the filling and blend on high speed until smooth. You may need to stop and scrape down the sides a few times! Pour the cheesecake filling into the crust and smooth into an even layer. Return to the freezer for 4 to 6 hours for it to completely set. Optional topping: Melt 1 cup of semi-sweet chocolate chips and pour overtop. Smooth into an even layer, letting some drip down the edges for a pretty effect. Garnish with chopped pecans, slice and serve! FIND ME IN OTHER PLACES! FACEBOOK: / steamyvegan INSTAGRAM: / steamyvegankitchen TIKTOK: / steamyvegan BLOG: https://steamyvegan.com CONTACT: [email protected]
