Coconut And Chocolate Cheesecake

Ingredients

• 120g soft pitted dates
• 25g rolled oats
• ¼ teaspoon ground cinnamon
• 20g desiccated coconut, plus extra for sprinkling
• 1 tablespoon maple syrup
• 350g silken tofu, drained
• 35g dark chocolate, melted 2 tablespoons cocoa powder
• 2 tablespoons dairy-free coconut yoghurt

Preparation

1. blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. divide the mixture between 6 small glasses and press into the base.
2. clean the food processor bowl, then blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. spoon into the glasses, sprinkle with a little desiccated coconut and chill in the fridge for 1 hour, or overnight