Happy day after Christmas! I hope you’re feeling rejuvenated after family time, good food and a big dose of the holiday spirit.
I spent the day making cinnamon rolls and catching up over mimosas, which was needed after a crazy past few weeks gearing up for our healthyglow.co launch. (Ladies, If you haven’t signed up to receive emails, DO IT!)
Before we all decide to forgo sweets for the New Year, I wanted to share an exciting new partnership with you all. That’s right, in 2017 AK is going to be making a few delicious recipes with Nasoya tofu! Nasoya makes everything from silken and firm tofu to wonton wraps and tofu pasta.
If you haven’t had tofu before, why not try it out? There are several ways to introduce it into your diet and start making a few unique recipes. From vegan tofu cheesecakes to tofu stir-fry, I’m going to be cooking up tofu goodness in 2017.
I wanted to end the year on a sweet note with this gorgeous chocolate vegan tofu cheesecake. Yep, you read that right, a delicious cheesecake made with protein-packed organic tofu, dark chocolate, vanilla and a splash of coffee.
All you have to do is blend the ingredients together to make the pie. EASY!
I have to admit that the flavor of this cheesecake was a little bit surprising. I thought I’d be disappointed, but my Mom has been making a recipe similar to this for years, and she encouraged me to try it out. Can I just say WOW?! Mom knows best.
The flavor is a cross between rich chocolate pudding and chocolate mousse. So if you’re a chocolate lover like me, you need to get on this recipe STAT.
I hope you’ll give this tofu cheesecake a try. It’s perfect for vegans or those who are avoiding dairy, or for experimenters who are looking for lighter dessert.
- For the peanut butter pretzel crust:
- 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)
- 1/2 cup creamy natural peanut butter
- 2 tablespoons coconut oil (or vegan buttery stick), melted
- 1 tablespoon coconut palm syrup or maple syrup
- For the filling:
- 1 package (1 pound) Nasoya organic silken tofu
- 12 ounces vegan dark chocolate (72% is great)
- 1 teaspoon vanilla extract
- 2 tablespoons of fresh coffee (to enhance chocolate flavor)
- Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired
- Preheat oven to 350 degrees.
- In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute. Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined. Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.
- Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.
- First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.
- Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powdered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness. Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!
This post is in partnership with Nasoya. Thanks for supporting AK and the brands that help make this site possible!