This dessert is sweetened with dates and no oil is needed. You can double the ingredients for a full sized version. Just increase the baking time by 10-15 minutes.
1
14 oz block extra firm tofu (not silken), drained
½ cup
raw cashew butter
6
large Medjool dates, pitted (about ½ cup)
½ cup
unsweetened plant-based milk
2 Tbsp
fresh lemon juice
1 tsp
pure vanilla extract
2 Tbsp
agar agar flakes or powder
Topping Ingredients
Fresh fruit of your choice
¼ cup
fruit-only preserves
Instructions
Instructions
1. Preheat oven to 350 degrees F.
2. Place all crust ingredients into a food processor and process until the mixture forms a ball. Add a bit more water if needed.
3. Wrap the bottom of a 6 inch springform pan with foil. Place the pan in a casserole dish large enough to accommodate it and add about 1 inch of water to the dish. This is called a bain-marie (water bath) and will help the cake from cracking on top. Don’t worry if you do get a few cracks though, you’ll be covering the top of the cake with fruit anyway.
4. Press the crust into the springform pan, letting it creep up the sides a bit.
5. Place all cake ingredients into a high-powered blender and blend until smooth.
6. Pour the batter over the crust, smooth the top.
7. Bake for 50-55 minutes until the top is slightly golden brown and the center feels firm to the touch.
8. Remove and let cool completely, then refrigerate overnight before unmolding.
9. Gently slide a sharp knife around the edges and release the spring on the pan.
10. Top with fresh fruit of your choice.
11. Heat the preserves until they are liquidy. Then brush over the fruit. This will keep the fruit fresh and also add a beautiful gloss. Use any extra as a sauce.
12. Store in the refrigerator. Keeps fresh for about 3 days.
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