Ingredients
- Desiccated coconut 150g
- SpinneysFOOD almond nut butter 120g
- SpinneysFOOD pure maple syrup 4 tbsp
- Dark chocolate 200g
- Soft silken tofu 500g
- SpinneysFOOD unrefined raw sugar 160g
- Cocoa powder 2 tbsp
- Corn flour 1½ tbsp
- Raspberries 100g
Nutrition (Per serving)
- Calories 909
- Fat 62g
- Saturates 36g
- Protein 16g
- Carbs 66g
- Sugars 54g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Baked chocolate tofu cheesecake
British 15 Mins Prep · 40 Mins Cook
- Preheat the oven to 160°C, gas mark 2. Line a loaf tin with non-stick baking paper.
- To make the base, combine the coconut, nut butter and maple syrup in a medium-sized bowl. Press into the prepared tin and bake for 10 minutes, or until lightly golden brown.
- Melt the chocolate in a bain marie. Set aside to cool slightly.
- To make the filling, place the tofu (at room temperature), brown sugar, melted chocolate, cocoa and corn flour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set.
- Set aside for 30 minutes, then chill for 2 hours or until cold.
- Slice and serve with raspberries.