Chocolate Cheesecake
Directions
- 1First up, put a can of drained and rinsed chickpeas into a blender.
- 2First up, put a can of drained and rinsed chickpeas into a blender.
- 3First up, put a can of drained and rinsed chickpeas into a blender.
- 4Add 1/2 cup of cocoa powder.
- 5Add 1/2 cup of cocoa powder.
- 6Add 1/2 cup of cocoa powder.
- 7Add a package of firm tofu.
- 8Add a package of firm tofu.
- 9Add a package of firm tofu.
- 10Add 8 medjool dates.
- 11Add 8 medjool dates.
- 12Add 8 medjool dates.
- 13Add 1 tsp of vanilla extract.
- 14Add 1 tsp of vanilla extract.
- 15Add 1 tsp of vanilla extract.
- 16Add 1 cup of plant based milk.
- 17Add 1 cup of plant based milk.
- 18Add 1 cup of plant based milk.
- 19Blend until super smooth.
- 20Blend until super smooth.
- 21Blend until super smooth.
- 22Pour it into a cheesecake tin.
- 23Pour it into a cheesecake tin.
- 24Pour it into a cheesecake tin.
- 25Bake it at 350°F (180°C) for 40 minutes.
- 26Bake it at 350°F (180°C) for 40 minutes.
- 27Bake it at 350°F (180°C) for 40 minutes.
- 28Let it cool in the fridge.
- 29Let it cool in the fridge.
- 30Let it cool in the fridge.
Ingredients
- 1 can chickpeas
- 1 can chickpeas
- 1 can chickpeas
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 0.5 cup cocoa powder
- 1 package firm tofu
- 1 package firm tofu
- 1 package firm tofu
- 8 medjool dates
- 8 medjool dates
- 8 medjool dates
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 cup plant based milk
- 1 cup plant based milk
- 1 cup plant based milk
Equipment
blendercheesecake tinoven