Coconut Peanut and Chocolate Tofu Cheesecake
- Thought cheesecake is always a devilish high bad fat treat? Think again, this recipe I have created only has healthy fats from nuts and coconut. Yes, a healthy high protein cheesecake can exist and most importantly, it tastes delicious (what’s the point otherwise)!The tofu provides a high protein low carb and low fat stable base, while low fat ricotta cheese significantly cuts the fat that a normal cream cheese cheesecake has.
And as apparently raw is healthy and hot right now I wanted to make sure this cake was on theme and trend with people’s desires.
Using the nuts and dried fruit makes this cake completely gluten free, while the peanut puree icing is fulfilling and satisfying.
To be honest if I added veggies this cake would be a meal in itself with plenty of healthy fats, protein, calcium, even fruit!
Ingredients:
Icing:
- 125g peanuts
- 100ml coconut cream
- 60ml honey
Base:
- 2 tsn coconut oil
- ¼ tsn salt
- 90g desiccated coconut
- 20g dried dates
- 15g cocoa powder
- 30ml honey
Filling:
- 250g firm tofu
- 220g ricotta cheese
- 220g brown sugar
- 70g cocoa powder
- 2 egg whites
- 1 tsn vanilla essence
- 5 tsn coconut oil
- 100g peanut butter
- 1 tsn coffee graduals
- ½ tsn ground cinnamon
Method:
- Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
- Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
- Toast the coconut by placing in a fry pan on the cooktop on high heat.
- Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
- Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
- Pour the base mix into the prepared cake tin and using the bottom and sides of a cup flatten the base and sides of the mix in the tin. Place the tin in the fridge to harden.
- To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
- Pour the filling mix into the cake tin over the base.
- Place the cake in the oven to bake for 1 hour or until a skewer inserted in the center comes out almost clean (if inserted in the sides it should come out clean).
- Move the cake to a cooling rack until cold to touch.
- Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
- Blitz the icing mix for 5 minutes, scraping down the sides every minute.
- To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
- Spread the icing over the top of the cake and place the cake in the fridge for 2 hours to full set.
Note: I have decorated with extra chopped peanuts, extra toasted desiccated coconut and grated chocolate.
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