Makes 6 servings | Prep time 5 minutes | Cook time 50 minutes, plus 4 hours’ cooling time
Ingredients
Crust
- 1/2 tsp. melted coconut oil
- 3/4 cup walnuts
- 1 tbs. maple syrup
- 1/4 tsp. sea salt
Filling
- 12 oz. firm silken tofu
- 1/2 cup coconut cream
- 1/2 oz. unsweetened baking chocolate, melted
- 3/4 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 2 tbs. arrowroot
- 2 tbs. nutritional yeast
- 1 tsp. vanilla extract
- 1/8 tsp. sea salt
Directions
- Preheat the oven to 350 degrees F and lightly oil six 1-cup ramekins.
- Place the walnuts in a food processor and process until finely ground. Add the maple syrup, coconut oil, and salt, and pulse until just combined. Firmly press about 2 tablespoons into the bottom of each prepared ramekin.
- Clean the bowl of the food processor, then drain the tofu and transfer to the food processor. Process until smooth, scraping down the sides as needed. Add the coconut cream and melted chocolate, and quickly process before the chocolate hardens. Add remaining ingredients and blend until very smooth. Measure scant 1/2-cup portions into each ramekin.
- Bake the cheesecakes until the edges are dry and puffed and the center jiggles slightly but is no longer liquid, about 35 minutes.
- Cool to room temperature on a wire rack, about one hour. Refrigerate, uncovered, until cold, at least three hours before serving.
