Creamy Tofu-Cashew Cheesecake Dessert Bowls - Recipes Blogs

Creamy Tofu-Cashew Cheesecake Dessert Bowls



Should you want a decadent dessert to impress your guests or just enjoy it yourself at the end of a long day, look no further.
My tofu-cashew dessert bowls are an easier and quicker version of raw cakes that need to firm up in freezer. As they go in bowls, there?s no stress about cutting nice pieces and about whether the cake is firm enough or maybe too frozen.
I use no sugar (only 1 tsp. of agave syrup in the swirl) or oil in this tofu-cashew dessert recipe, making it a healthy whole foods plant-based treat. Of course you should also remember that nuts and tofu are quite high in fat content, so try not to overeat (if you can).

Ingredients |3 very fair servings|
First things to through into blender:

1 cup cashews, soaked

175g (6.2oz) silken tofu

A handful of shredded coconut
1 tbsp. peanut butter

1 small banana

Pinch of seal salt

30ml (1oz) water

 

2 tbsps. raw cacao powder (blend into half of the batter)

Swirl:

1 tbsp. peanut butter

1 tsp. agave syrup

Mix in at the end:

3 tbsps. raisins, soaked in rum

4 figs, chopped

Preparation:

Soak raisins in rum (not a must). Of course discard the rum from kids? bowls.

Soak cashews in water for 2-2.5 hours. Rinse and drain.
Throw the ingredients in the first table (except cacao powder) into blender. Blend until smooth batter forms.
Now, put half of the mixture into a bowl and add cacao powder to the half in the blender.
Mix half of raisins and chopped figs into brown batter and the...

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