Yield: 1 Servings
|2 tablespoons||Agar flakes|
|½ pounds||Firm regular tofu; patted dry and crumbled|
|1 pack||(10.5 oz.) firm silken tofu; patted dry and crumbled|
|⅔ cup||Maple syrup|
|⅓ cup||Unsweetened cocoa powder|
|1½ teaspoon||Vanilla extract|
|1||Prepared cheesecake crust|
Place the water and agar in a small saucepan, and bring to a boil, stirring constantly. Reduce the heat, stirring often, and cook five minutes. Blend the remaining ingredients in a blender or food processor for 1 - 2 minutes.
Pour the agar mixture into the blended mixture and process for two additional minutes, until very smooth. Pour into the prepared crust.
Refrigerate 6 - 8 hours, or overnight.
Serving suggestions: Top with fresh berries, peach slices, or a fresh compote.
Substitutions: In place of flaked agar - 2 T powdered agar Optional additions: If you're making your own crust, you can reserve ¼ cup of the crumbs to sprinkle over the top of the cheesecake before it goes in the oven.
Recipe adapted from "The Uncheese Cookbook".
Posted to fatfree digest V97 #208 by Jacqueline <still@...> on Sep 12, 1997