Cheeseless Cheese Cake Recipe Video
Ingredients
Peanut butter layer
Silken tofu - 500 grams (try Horium super creamy)
Peanut butter - 2 cups (try Rachelle-Béry's organic peanut squisher)
Sugar - 1/2 cup
Agave syrup or Corn syrup - 1/4 cup
Cornstarch - 1 tablespoon
Vanilla - 1 teaspoon
Salt to taste
Carob layer
Silken tofu - 250 grams
Malted carob chips - 1 1/2 cups
Agave syrup or Corn syrup - 1/8 cup
Vanilla - 1 teaspoon
Salt to taste
Directions
GETTING READY
1. Pre-heat the oven to 375 °F.
MAKING
2) Blend both layers separately.
3) Dump into pie crusts and smooth the tops.
4) Bake for 45mins, then cool for 10 minutes.
5) Put into the fridge for an hour or two.
6) Add icing (try YoSo Spreadables) with coconut shavings on top.
SERVING
7) Serve chilled.
1. Pre-heat the oven to 375 °F.
MAKING
2) Blend both layers separately.
3) Dump into pie crusts and smooth the tops.
4) Bake for 45mins, then cool for 10 minutes.
5) Put into the fridge for an hour or two.
6) Add icing (try YoSo Spreadables) with coconut shavings on top.
SERVING
7) Serve chilled.
Editors Review
How about cheese cake minus the guilt? Sounds unreal, but it’s possible! This “faux” cheesecake is made with tofu and carob. The best part about this recipe is that it comes through with little effort…still looking delicious and appealing!Chef
