にほんブログ村
my website: www.TheHighFiveDiet.com
Ingredients:
8 Medjool dates, soaked in water overnight
Box silken (soft) tofu, drained
1 tablespoon lemon juice
Freshly grated lemon peel from 1 lemon
1 can chickpeas, rinsed and drained
1 tsp vanilla extract or vanilla powder
½ cup frozen blueberries (approx.)
½ cup raw walnuts, finely chopped (optional)
Balsamic dressing (optional, but highly recommended)
Instructions: Place 8 pitted Medjool dates in a small glass bowl with 1/2 cup of filtered drinking water. Let sit overnight on the kitchen counter, covered, to soak and soften.
The following day, pressed the soaked dates into a small mesh screen to remove most of the water to make date paste. Place the squished dates in a high-speed blender, and add the soft tofu, chickpeas, lemon juice, lemon peel, and vanilla. Blend until smooth and creamy.
Sprinkle the walnuts evenly onto a baking glass pie dish (omit for low-fat option). Pour the cheesecake filling over the walnuts. Drop the blueberries, one by one, evenly onto the top of the cheesecake filling, adding more if you’d like.
Bake in a preheated oven at 350 degrees for 40 minutes. Let cool on counter. When cooled, place in refrigerator to set. It will take 4-6 hours to set. Drizzle a little bit of balsamic dressing on top. Add chopped walnuts for crunch.
Makes 8 small cheesecake slices.
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