Vegan no-bake chocolate and coconut 'cheesecakes' recipe

date Dec 2, 2021

  • Serves 6
  • 15 mins plus chilling
  • 199 calories / serving


  • 120g soft pitted dates
  • 25g gluten-free rolled oats
  • ¼ tsp ground cinnamon
  • 20g desiccated coconut, plus extra for sprinkling
  • 3 tbsp maple syrup
  • 349g pack silken tofu (such as Yutaka), drained
  • 35g free-from chocolate, melted
  • 2 tbsp dairy-free coconut yogurt
  • 2 tbsp cocoa powder


  1. In a food processor, combine the dates, oats, cinnamon, coconut, and 1 tablespoon maple syrup until a sticky paste forms. Fill 6 tiny glasses halfway with the mixture and push onto the base.
  2. Blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup, and cocoa powder in a food processor until creamy. Pour into glasses, top with a sprinkling of desiccated coconut, and chill for 1 hour, or overnight if desired.


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