Day 363: the terror continues. Also, made another cheesecake! ...Very nearly. Oh, and it’s my mum’s birthday. Happy birthday, Mum. I did make you a cheesecake, but it was too beautiful to live.
When one gets bored in her own little world, baking happens. This gluten-free and vegan recipe happened quite well.
Chocolate Peanut-Butter "Cheesecake"
Crust:
2 c. almond flour
1/4 c. unsweetened cocoa powder
1/4 c. coconut oil
2 tbsp. organic maple syrup
1 tsp. vanilla
Coffee as needed
Filling:
10 fresh figs, chopped
2/3 c. unsweetened cocoa powder
1 14-oz. package extra-firm tofu, drained
1/4 c. peanut butter
1/4 c. agave syrup
Dash of cinnamon
Blend all crust ingredients in food processor. Press into 9-inch springform pan and chill in refrigerator. Blend all filling ingredients until smooth. Spread on top of crust and chill until firm.
Remember: the cheesecake isn't the cheesecake - the cheesecake is the recipe!
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