Tofu Chzcake

Crust:
30g cocoa powder
90g oat flour
30g date paste (Medjool dates blended with water to make a paste)
16g nut butter of choice
1tsp vanilla
Chzcake Filling Ingredients
12oz High Protein Tofu ( I used Trader Joe’s)
8oz yogurt ( I will make mine homemade with EdenSoy in my Instant Pot)
60g date paste
32g nut butter of choice
30g oat flour
2tsp vanilla
1/4c frozen raspberries
Method:
-Preheat oven to 300F.
-Crust: whisk together dry ingredients and mix in wet- add a little water if too dry! press into a greased round 8” pan.
-Crumble tofu into a sieve and rinse thoroughly with water to get rid of the taste- squeeze out the water with a towel.
-Blend all ingredients except raspberries until super smooth.
-Pour batter over the crust and bake for 30 min or until the center jiggles.
-Let cool for 30 min & then store in the fridge. I also like making this without baking it
Chzcake and chocolate mousse are my favorite ways to eat tofu. What’s your favorite tofu recipe?