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Tag Archives: tofu

Coconut Peanut and Chocolate Tofu Cheesecake

Posted on December 22, 2017 Posted in Cakes .

Coconut Peanut and Chocolate Tofu Cheesecake

Coconut Peanut and Chocolate Tofu Cheesecake recipe
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!

Coconut Peanut and Chocolate Tofu Cheesecake recipe

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:

  1. Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
  2. Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  3. Toast the coconut by placing in a fry pan on the cooktop on high heat.
  4. Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
  5. Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
  6. 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.
  7. To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
  8. Pour the filling mix into the cake tin over the base.
  9. 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).
  10. Move the cake to a cooling rack until cold to touch.
  11. Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
  12. Blitz the icing mix for 5 minutes, scraping down the sides every minute.
  13. To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
  14. 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.

 

Coconut Peanut and Chocolate Tofu Cheesecake recipe

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Tags: chocolate, cinnamon, coconut, coffee, firm tofu, peanut butter, peanuts, ricotta cheese, tofu .

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on July 7, 2015 Posted in Cakes .

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Tags: all spice, bourbon, cheesecake, chocolate, cinnamon, coffee, ginger, ornage, rum, Spiked Spiced Chocolate Tofu ‘Cheesecake’, tofu .

Healthy Chocolate Mousse Tart

Posted on January 18, 2014 Posted in Tarts .

healthy chocolate mousse tart

Healthy Chocolate Mousse Tart

Yep, you read that correctly. No cream, sugar or butter naughtiness. The only ingredient in this that makes it a chocolate mousse technically is the chocolate!

Introducing the high protein, low GI, (depending on the yoghurt brand you use) healthy (low fat) chocolate mouse.

Now this recipe is for a mousse, however the last time I made this I placed the mousse into a sweet short crust tart shell and not one person realised that it wasn’t a full fat chocolate naughty tart.

Such a simple recipe you will never go back to a cream based mousse again!

 

Ingredients:

  • 200g dark chocolate
  • 350g soft silken tofu, drained
  • 2 tsn vanilla essence
  • 1/8 tsn almond essence
  • ½ cup fat free plain yoghurt

 

Method:

  1. Melt the chocolate in a microwave safe bowl on medium in the microwave for 1 minute or until the chocolate starts to melt slightly. With a metal spoon stir until chocolate is smooth and melted.
  2. Place the tofu and essence in a food processor and blend until smooth.
  3. Add chocolate and process until combined and smooth.
  4. Pour mix into a bowl with yoghurt and fold to combine.
  5. Pour mix into a read made short crust pastry shell (see notes) and place in the fridge until ready to serve.

 

Notes:

  • As mentioned I bough a sweet crust already made pastry shell for this. All I did was follow the directions on the pack and once cooled placed the mousse into the shell and then refrigerated.
  • You can also decorate with a cup of mixed berries to serve or with some shaved chocolate curls.
  • For more information on how to make the pastry shell please see my spiced pumpkin pie recipe for details on 3 how to make the pastry from scratch.

 

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healthy chocolate mousse tarts

healthy chocolate mousse tarts

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Tags: chocolate mousse, healthy, healthy chocolate mousse tart, mousse, tart, tofu, yoghurt .

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