Sunlit Hawaiian Tropics Tofu Cheesecake

Allergens

Soy (in tofu) Tree Nuts (cashews)

Ingredients

• 16 oz organic silken tofu 1/2 cup raw cashews, soaked for at least 4 hours 1/2 cup maple syrup 1/4 cup fresh pineapple, finely chopped 1/4 cup unsweetened shredded coconut 1/4 cup passion fruit pulp 1/3 cup coconut oil, melted 1 tbsp lime zest 1 tsp pure vanilla extract Pinch of sea salt

Instructions

1. Begin by soaking the cashews for at least 4 hours to achieve a smooth and creamy texture. Drain and rinse them thoroughly.
2. In a high speed blender or food processor, combine the silken tofu, cashews, maple syrup, pineapple, shredded coconut, passion fruit pulp, melted coconut oil, lime zest, and sea salt. Blend until completely smooth and creamy.
3. Prepare a springform pan by greasing the sides and bottom with a thin layer of coconut oil. Pour the cheesecake mixture into the prepared pan, smoothing out the top with a spatula.
4. Freeze the cheesecake for at least 4 hours or until firm. Remove from the freezer about 10 minutes before serving to allow it to slightly soften.
5. To serve, gently slide a knife around the edge of the cheesecake and remove the sides of the springform pan. Place the cheesecake on a plate and slice into individual servings using a sharp knife that has been warmed under hot water.

Chef’s Insight

To ensure the smoothest possible texture, blend the cashews until they become a fine powder before adding the other ingredients.

Notes

This dessert is best enjoyed straight from the freezer for a refreshing, cold treat.