THENGREDIENTS X 12 MINI PORTIONS
For the base: 50 g rapé coconut
160 g cashew butter
60 ml pure maple syrup.
For the stuffing:
500 g silken tofu at room temperature
160 g brown or cane sugar
200 g melted dark chocolate and allowed to cool slightly
2 tablespoons of cocoa
1 1/2 tablespoons of cornstarch.
To serve:
blueberries cut in half
whipped coconut cream
Cheesecake cooked with tofu and chocolate. Recipe by Donna Hay and photos by Con Poulos taken from “Everyday Fresh. Goodness in a flash “(Guido Tommasi Editore.
Method
Preheat the oven to 160 ° C. Line a 22 cm springform tin with parchment paper.
For the base, mix the coconut, cashew butter and maple syrup. Press on the bottom of the mold and bake for 10 minutes or until lightly golden.
For the filling, place the tofu, sugar, chocolate, cocoa and cornstarch in the bowl of a food processor and operate until a homogeneous mixture is obtained.
Pour on the base and bake for 30 minutes or until it has just firmed up. Set the cheesecake aside for 30 minutes, then refrigerate for 2 hours or while it is cold. Serve sliced with the blueberries and whipped coconut cream.
“Everyday Fresh” by Donna Hay (Guido Tommasi Editore).
Fresh is better
You can find them in Everyday Fresh (Guido Tommasi Editore) of the famous Australian food writer Donna Hay. If you like, take a look at the site donnahay.com. Inside is her world.
The décor idea
Just a plate and a small bowl of bare ceramic, in wabi sabi style, and a tray that seems to come out of an Escher work. The rest is sweetness. Donna Hay writes: «Don’t let the tofu scare you… This cheesecake has a rich texture, similar to a mousse. The perfect recipe to have as an ace in the hole for any friend who is vegan or who does not eat dairy products ». Recipes (even classic ones) rethought with a contemporary twist. Faster, healthier, more colorful. Many, like this simple and extraordinary dessert, are vegan.
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