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

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.