Vegan Double Chocolate Cheesecake

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Prep Time: 
15 minutes
Number of Servings: 
Serves 2
Recipe Source: 

From Power Bowls by Christal Sczebel, CHN ($19.95, Sterling Epicure, 2018)

Ingredients: 

For the Crust

  • 3 soft Medjool dates, pitted
  • 14 raw almonds
  • 1/2 tsp cocoa powder
  • Pinch of salt
  • 1/2 tsp unsweetened almond milk

For the Cheesecake

  • 1 oz 70% dairy-free dark chocolate
  • 1 (12 oz) package organic non-GMO lite silken tofu
  • 1 1/2 Tbsp pure maple syrup or coconut nectar
  • 1/2 Tbsp cocoa powder
  • 2 tsp hempseeds
  • 2 Tbsp raw walnuts
  • 1 tsp chopped or shaved 70% dairy-free dark chocolate
Directions: 
  1. To make crust: Combine dates, almonds, cocoa powder, salt, and almond milk in a small food processor and process until you have a crumbly, slightly sticky mixture. Scrape the mixture into a bowl and set aside.
  2. Place dark chocolate in a heatproof bowl and set it over a pan of simmering water. Stir until chocolate is smooth and melted. Remove from heat.
  3. Transfer melted chocolate to a small food processor with tofu, maple syrup or coconut nectar, and cocoa powder. Process until you have a smooth, pudding-like consistency. Divide mixture between two bowls.
  4. Divide chocolate crust between each bowl and garnish with hempseeds, walnuts, and chopped or shaved dark chocolate.
Nutrition Info: 

Per serving: 377 Calories, 15 g Protein, 53 g Carbohydrates, 6 g Fiber, 15 g Total fat (4 g sat), 223 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B2 (riboflavin), Magnesium, ★ Vitamin B1 (thiamine), E, Calcium, Iron, Potassium, Zinc