Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust

Step 1

Preheat oven to 350 degrees.

Step 2

In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute.

Step 3

Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined.

Step 4

Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.

Step 5

Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.

Step 6

First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.

Step 7

Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness.

Step 8

Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!