This rich, indulgent but healthy dessert is simple to make and can be made in advance if you’re serving for friends and family. A chocolatey, nutty oat crust is the ideal base for a creamy topping enriched with a wonderful peanut butter flavour thanks to Hale Naturals chocolate peanut butter powder. Using tofu means this dessert is dairy-free plus is even higher in protein than other cheesecakes!
Ingredients:
Crust –
- 15 prunes
- ¼ cup coconut oil, melted (I used Lucy Bee)
- ¼ cup cacao powder
- 1 cup walnut pieces
- ¼ cup oats
- 2 tbsp Sweet Freedom (or agave syrup)
Filling –
- 1 x carton silken tofu (about 300g)
- 2 scoops chocolate whey protein powder (I used PhD Nutrition)
- 2 tbsp Hale Naturals Chocolate PPB
- ½ cup natural sweetener
- 1 tsp vanilla essence
- ½ cup coconut oil, melted
- 1-2 tbsp hemp or nut milk
- 2 tbsp cacao nibs (I used Creative Nature)
Get making!
- First, prepare the crust. Place all of the filling ingredients in a high-power blender and pulse until you have a sticky mixture that still retains some texture. Spread on the base of a loose-bottomed cake tin and place in freezer.
- Next, put all of the filling ingredients into a blender (apart from the cacao nibs) and whizz until you have a smooth, thick consistency. Pour into the cake tin over the crust, sprinkle over the cacao nibs and return to the freezer for at least 6 hours.
- When ready to serve, remove from the freezer 10 minutes before serving and remove from the tin. Slice up, serve and enjoy!
Check out my other Hale Natural PPB creations: Ginger & Walnut Carrot Cake with PB Icing and Vanilla and PB Cacao Chip Protein Cookies 🙂