Vegan Peanut Butter Chocolate Cheesecake
Details
- Serving Size:   8
- Gluten-Free:   True
- Dairy-Free:   True
- Vegan:   True
- Vegetarian:   True
- Weight Watchers:   18 Points
Ingredients
- 1 teaspoon agar flakes
- 1/4 teaspoon agave
- 1/4 cup agave nectar
- 1.5 cups raw almonds
- 1/2 teaspoon cinnamon
- 3 tablespoons pure cocoa powder
- 3 teaspoons pure cocoa powder
- 4 tablespoons pure cocoa powder
- 1/4 coconut oil (melted)
- 1/2 cup creamy unsweetened peanut butter
- 1/2 cups dates (same kind pre-chopped coated in oat flour)
- 1.5 cup pitted dates ( I used chopped dates that were coated in oat flour from my local Sprouts store)
- 1 block extra firm tofu (Please use organic tofu!)
- 1/4 cup maple syrup
- 1/2 cup peanut butter
- 1/2 cup soy milk
- 3/4 cups soy milk
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
Remove from heat and add soymilk.
Let cool and store in an airtight container for two hours in the fridge.For the Filling
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