96 g Protein Chocolate Cheesecake made with CHICKPEAS

Ingredients

• 1 can Canned Chickpeas (15 oz, drained and rinsed)
• 0.5 cup Unsweetened Cocoa Powder (Unsweetened, sifted if clumpy)
• 1 package Firm Tofu (14 oz, pressed to remove excess water)
• 8 pieces Medjool Dates (Pitted; soak 5 min if very dry)
• 1 tsp Vanilla Extract (Pure vanilla extract)
• 1 cup Unsweetened Almond Milk (Can substitute any unsweetened plant milk)

Instructions

1. Prepare Ingredients

   Drain and rinse the canned chickpeas. Pit the dates if not already pitted. Press the tofu between paper towels to remove excess moisture.

   Time: PT5M

2. Blend the Batter

   Add the chickpeas, cocoa powder, pressed tofu, pitted dates, vanilla extract and almond milk to the blender. Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.

   Time: PT5M

3. Transfer to Pan

   Pour the smooth batter into the prepared springform pan, spreading evenly with a spatula.

   Time: PT2M

4. Bake

   Place the pan in a pre‑heated oven and bake at 350°F for 40 minutes. The top should look set but may still have a slight wobble.

   Time: PT40M

   Temperature: 350°F

5. Cool and Chill

   Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 30 minutes before serving.

   Time: PT30M

6. Serve

   Run a thin knife around the edge, release the springform, slice into 8 equal pieces and enjoy.

   Time: PT2M

Nutrition Facts

Calories

95

Protein

4 g

Carbohydrates

22 g

Fat

1.5 g

Fiber

2.5 g