Vanilla Tofu Cheesecake

Cheesecake Base

• 2 + 1/4 cup gf oat flour 

• 3 medjool dates 

• 1/4 cup coconut oil 

• 1/2 cup non-dairy milk 

• 1/2 teaspoon salt

Cheesecake Filling

• 1 packet of soft tofu

• 1/2 cup non-dairy milk

• 1 teaspoon vanilla powder or paste

• 3 medjool dates 

• pinch of salt

Preheat the oven to 350 degrees F. To make the base, grind oats in a blender or buy oat flour and set aside. Using a standing mixer, blend 3 pitted dates with melted coconut oil until a paste forms. Add in oat flour, salt and the non-dairy milk and pulse until it forms a soft dough. Place the dough ball into the centre of the round pie dish to form the base. 

Next, add milk and dates to a standing mixer and blend until smooth.  Cumple the tofu into the same standing mixer, add the vanilla powder and salt and blend again until very smooth and creamy. Spoon until prepared pie base an bake for 30 minutes at 360 F.  Allow the cheesecake to completely cool before serving with berries or what ever fruit you like!