Vegan no-bake chocolate and coconut 'cheesecakes' recipe
- Serves 6
- 15 mins plus chilling
- 199 calories / serving
Ingredients
- 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
Directions
- 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.
- 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.