Silken Tofu Cheesecake

• This tofu cheesecake is easy to make, full of flavour and oh so delicious!
• Play around with your favourite toppings!
• No baking required!
• Vegan & gluten-free.

Organic Dried Dates 1kg (Sussex Wholefoods)

100g dates

Organic Walnuts 500g (Sussex Wholefoods)

130g walnuts

Organic Desiccated Coconut 500g (Sussex Wholefoods)

70g desiccated coconut

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

4tbsp coconut oil

Organic Silken & Smooth Tofu 300g (Clearspring)

2 packets of silken tofu

Organic Coconut Milk, Tinned 400ml (Biona)

1 tin coconut milk (refrigerated overnight)

Light Agave Syrup, Organic 250ml (Biona)

50ml agave syrup

Xylitol 1kg (Sussex Wholefoods)

3tbsp xylitol (or more, to taste)

ClearSpring Agar Flakes 28g

4tbsp agar flakes

Organic Lemon Juice 200ml (Biona)

50ml lemon juice

Vanilla Paste 100ml (LittlePod)

0.5tsp vanilla paste

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a pinch of salt

Other Ingredients

• fresh fruit

Method

1. Line a cake tin with baking parchment/greaseproof paper.
2. Cover your dates with boiling water and leave to stand for 10 minutes.
3. Place dates, nuts, coconut, 2tbsp melted coconut oil, and a pinch of salt in a blender and mix and blend together into a paste.
4. Press the mixture evenly across the base of your cake tin. Place in the fridge.
5. Remove the coconut milk from the fridge and scoop the solid coconut cream from the top.
6. Put the coconut cream together with agar flakes, 2tbsp coconut oil, and vanilla paste in a pan and bring to boil over medium heat.
7. Place your silken tofu, agave syrup, xylitol, lemon juice, coconut cream & agar mix, and salt in a  blender and blend until smooth. Taste and add more sweetener if it’s not sweet enough.
8. Remove your cake base from the fridge, pour the cheesecake mixture into the tin, and place in the fridge for at least 4 hours.
9. Top your cheesecake with fresh fruit and enjoy!