This is one of my all time favorite desserts.
Guilt free with consistency of cheesecake, you’ll come back for seconds… just don’t eat the entire pie in one sitting! 😉
And guys, tofu gets such a bad rap. Not anymore. Not when there is cheesecake involved. [And PS: Organic + non-GMO tofu is perfectly fine and healthy for you].
All you need for this delicious recipe is 7 simple ingredients, a glass pie dish, high powered blender, an hour to bake [browse our other recipes while it’s in the oven]. It’s best to let the this dish firm up in the fridge overnight – trust me, that’s the hardest part! BUT you get to enjoy a slice with your breakfast… why not?
- 1 cup whole rolled oats
- 1 tablespoon ground flax seed
- 4 pitted medjool dates
- 2 tablespoons water*
- 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
- 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.
- Form into a glass pie dish or 8x8 glass baking dish.
- Bake crust on 350 degrees for 8 minutes.
- Rinse blender.
- Add 16 dates and ½ cup water in a bowl and microwave for 1 minute.
- Combine the microwaved dates and water with the remaining filling ingredients in the high powered blender and blend until smooth.
- Pour filling onto crust and bake on 350 degrees for 1 hour.
- Let cool.
- Cover with lid or paper towels and refrigerate overnight to let firm up.
Enjoy cold with fresh strawberries and blueberries.