Name: Cashew & Tofu Cheesecake Dessert Bowls
Prep time: 20 min
Ingredients: 1 cup cashews, soaked; 6 oz (175g) silken tofu; 1 Tbsp peanut butter; 1 small banana; Pinch of sea salt; 2 Tbsp water; 2 Tbsp raw cacao powder (blend into half of the batter); 1 Tbsp peanut butter; 1 tsp agave syrup; 3 Tbsp raisins, soaked in rum (optional); 4 dried figs, chopped

Recipes » Desserts » Cashew & Tofu Cheesecake Dessert Bowls

Cashew & Tofu Cheesecake Dessert Bowls Recipe

By Nele Liivlaid

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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.

Prep: 20 mins Yield: 3 servings

Gluten Free Raw

Ingredients

For the Batter

1 cup cashews, soaked
6 oz (175g) silken tofu
1 Tbsp peanut butter
1 small banana
Pinch of sea salt
2 Tbsp water
2 Tbsp raw cacao powder (blend into half of the batter)

For the Swirl

1 Tbsp peanut butter
1 tsp agave syrup

Mix and the end

3 Tbsp raisins, soaked in rum (optional)
4 dried figs, chopped

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Soak raisins in rum. Soak cashews in water for 2 hours. Rinse and drain.
2. Place the batter ingredients (except cacao powder) into blender. Blend until smooth.
3. Put half of the mixture into a bowl and add cacao powder to the half in the blender.
4. Mix half of raisins and chopped figs into brown batter and the other half into white batter.
5. Prepare the swirl by mixing together peanut butter (room temperature) and agave syrup.
6. Now, start compiling the bowls. Put brown and white batter into bowls by turns. Add small balls of peanut butter mix here and there.
7. When you come to the last layer, add about 5 peanut butter balls on top. Now, it’s about your creativity and art skills. Take a knife and make some nice swirls on top of the dessert.
8. Place the bowls in fridge for a few hours. Cover the bowls with foil if you need to keep them longer.