Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust

Ingredients

• 100 pretzels (about 4 heaping cups)
• 1/2 Cup creamy natural peanut butter
• 2 Tablespoons coconut oil or vegan buttery stick, melted
• 1 Tablespoon coconut palm syrup or maple syrup
• 1 Pound organic silken tofu, preferably Nasoya
• 12 Ounces vegan dark chocolate
• 1 Teaspoon vanilla extract
• 2 Tablespoons fresh coffee
• 1 to 2 Tablespoon pure maple syrup, if desired to enhance sweetness
• Fresh berries, for garnish
• Coconut whipped cream

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