Sugar-free, lactose-free, and gluten-free, this vegan cheesecake is packed with 88g of plant-based protein, making it a healthy and easy-to-make dessert. It combines the rich taste of dark chocolate with the creamy texture of tofu, offering a delicious alternative to traditional desserts.
Ingredients
- 250g chickpeas (Darinne), well drained
- 55g cocoa powder (unsweetened, ½ cup)
- 200g dark chocolate (sugar-free)
- 200g tofu
- 130g dates, pitted
- 1 tsp vanilla extract
- 240ml plant-based milk of choice
Ready in
50 minutes
Directions
1. Melt the dark chocolate in the microwave or using a bain-marie.
2. Blend the well-drained chickpeas, cocoa powder, melted dark chocolate, diced tofu, pitted dates, plant-based milk, and vanilla extract until smooth.
3. Pour the mixture into a round cake pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 40 minutes.
4. Refrigerate until completely cooled.
For extra flavor, serve with fresh fruit or sugar-free strawberry jam.
