Vegan Black Forest Cheesecake
Cherries and chocolate make an unbeatable combination, and the addition of cheesecake only heist the appeal.
Ingredients
Cheesecake
- 1 package silken tofu (300g)
- 1/2 cup cane sugar
- 1/4 cup coconut cream
- 3 tbsp coconut oil (refined)
- 2 tbsp cornstarch
- 1 tbsp cacao powder
- 1 tbsp nutritional yeast
- 1/2 tsp vanilla extract
- 1 pinch salt
Cherry Topping
- 1/2 lb cherry (frozen)
- 1/4 cup cane sugar
- 3 tbsp apple juice
- 1/2 tbsp cornstarch
- 1/4 tsp almond extract
Instructions
Cheesecake
- Drain tofu and transfer to a food processor. Add the coconut cream, cane sugar, cornstarch, coconut oil, cacao powder, nutritional yeast, vanilla extract and salt. Blend until smooth. Pour the filling into ramekins. Bake for 30-50 minutes (365F) until firm. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours.
Cherry topping
- In a saucepan, combine cherries and cane sugar. Bring to a boil. In a small bowl, stir apple juice, almond extract and cornstarch. Stir cornstarch mixture into cherries. Cook for 5 minutes (the mixture should become glossy). Pour the mixture over cooled cheesecake and refrigerate for 30 minutes.
Nutrition
Calories: 357kcalCarbohydrates: 55gProtein: 2gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 245mgFiber: 2gSugar: 46gVitamin A: 36IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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