Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pret

• servings: 12 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

For the peanut butter pretzel crust:

100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)

1/2 cup creamy natural peanut butter

2 tablespoons coconut oil (or vegan buttery stick), melted

1 tablespoon coconut palm syrup or maple syrup

For the filling:

1 package (1 pound) Nasoya organic silken tofu

12 ounces vegan dark chocolate (72% is great)

1 teaspoon vanilla extract

2 tablespoons of fresh coffee (to enhance chocolate flavor)

Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired

Directions

Preheat oven to 350 degrees.

In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute.

Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined.

Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.

Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.

First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.

Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness.

Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!