Ingredients:

Crust:

  • 1 cup shredded coconut
  • 1 cup brown rice flour
  • ½ cup walnuts, crushed
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • ⅓ cup maple syrup
  • ¼ cup water

Tofu Filling:

  • 2 (12.3-ounce) blocks firm silken tofu
  • ⅓ cup maple syrup
  • ⅓ cup sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon egg replacer powder
  • 1 Tablespoon corn starch or arrowroot

Topping:

  • 2 cups frozen fruit
  • ⅓ cup sugar
  • 2 Tablespoons corn starch or arrowroot
  • 2 Tablespoons water

 

Instructions: 
  1. Preheat oven to 350°.
  2. For the Crust: Combine all ingredients, mix well and press into a non-stick pie plate. Bake for 10 minutes. Set aside.
  3. To prepare Tofu Filling: Blend all ingredients in a food processor until completely mixed. Pour into baked pie shell. Return to oven and bake for 25 minutes. Remove from oven and allow to cool.
  4. To prepare Topping: Mix all ingredients in a saucepan. Heat on medium, stirring frequently, until fruit becomes a thick sauce. Pour over cooled “cheezecake.”
  5. Refrigerate for at least 2 hours before serving. Enjoy!
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