Ingredients
1 tablespoon flax meal + 2 1/2 tablespoons water
2 1/4 cups oat flour*
1 cup almond meal/flour
1 tablespoon tapioca starch
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2/3 cup coconut sugar
1/3 cup coconut oil, melted
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
Filling:
2 12-ounce packages silken tofu, drained 1/3 cup maple syrup or agave nectar 1/4 cup coconut sugar 3 tablespoons lemon juice 2 tablespoons oat flour
2 tablespoons almond butter
1 tablespoon tapioca starch
2 teaspoons vanilla extract
1/2 teaspoon salt
Optional: 1/4 cup dark chocolate chips, melted, for topping
Preheat oven to 350°F. Lightly spray the inside of a springform pan* with non-stick spray.
In a small bowl, add flax meal and 2 1/2 tablespoons water. Let sit for 5-10 minutes.
In a large bowl, add oat flour, almond meal, tapioca starch, baking soda and salt. Stir until fully mixed together.
In a medium bowl, add flax meal mixture, sugar, melted oil, applesauce and vanilla. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients while stirring. Stir until all ingredients are mixed and a dough forms. Gently fold in chocolate chips.
Gently press the cookie dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.
Bake the crust for 8-10 minutes. Remove from the oven and let cool for 20 minutes. It will look puffy – that’s okay.
In a food processor or large blender, add silken tofu, maple syrup, sugar, lemon juice, oat flour, almond butter, tapioca starch, vanilla and salt. Blend until completely smooth and no chunks of tofu remain. Once crust is cooled, pour filling into the springform pan. Smooth the top of the filling.
Bake for 45-50 minutes, until the top of the cake is lightly browned. Remove from the oven; let cool for at least an hour. You can let it cool in the fridge overnight, also.
Top with optional melted chocolate and/or extra chocolate chips. Store leftovers (if you have any) in the fridge or freezers
