High Protein Vegan Chocolate Cheesecake
(Makes 2 individual cheesecakes)


For the base: 
4tbsp oats ground into flour
2tsp coconut oil
1tbsp honey

For the cheesecake:
100g firm silken tofu
2tbsp sweet freedom chocolate sauce
1tbsp coca powder
1tbsp honey

  1. Make the base by gently heating the coconut oil until liquid in the microwave or on the hob.
  2. Stir in the honey, then the oats.
  3. Press into a ramekin (no too firmly else you’ll have trouble eating it!) and pop into the fridge to set whilst you make the cheesecake filling.
  4. Using a stalk blender or food processor, blend all of the ingredients for the base together until you get a really smooth, creamy mix – you don’t want any tofu lumps. 
  5. Pour or spoon on top of the bases and leave in the fridge to set for at least an hour. 
  6. I topped mine with more sweet freedom chocolate sauce but a few raspberries and a mint leaf would look really smart too.