Chocolate Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • Crust:
  • 1 cup whole rolled oats
  • 1 tablespoon ground flax seed
  • 4 pitted medjool dates
  • 2 tablespoons water*
  • Filling:
  • 1 - 12 ounce package firm or extra firm tofu
  • ½ heaping cup raw cacao powder
  • 16 pitted medjool dates*
  • ½ cup water
  • 2 tablespoons ground flax seed
  • 1 tablespoon raw almond butter or peanut butter
  • 1 cup black beans, drained and rinsed
Instructions
  1. Combine crust ingredients in a Ninja or other high powered food processor and blend. Crust will be sticky. Add a little more water if it's too dry and crumbly.
  2. Form into a glass pie dish or 8x8 glass baking dish.
  3. Bake crust on 350 degrees for 8 minutes.
  4. Rinse blender.
  5. Add 16 dates and ½ cup water in a bowl and microwave for 1 minute.
  6. Combine the microwaved dates and water with the remaining filling ingredients in the high powered blender and blend until smooth.
  7. Pour filling onto crust and bake on 350 degrees for 1 hour.
  8. Let cool.
  9. Cover with lid or paper towels and refrigerate overnight to let firm up.
Notes
*For a more sweet filling, add a few additional dates. If using small deglet noor dates, double number of dates.
Enjoy cold with fresh strawberries and blueberries.
Recipe by Love Chard at https://www.lovechard.com/recipes/chocolate-cheesecake/