Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust | Recipe Cart | Recipe Cart

Ingredients

• For the peanut butter pretzel crust:
• 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)
• 1/2 cup creamy natural peanut butter
• 2 tablespoons coconut oil (or vegan buttery stick), melted
• 1 tablespoon coconut palm syrup or maple syrup
• For the filling:
• 1 package (1 pound) Nasoya organic silken tofu
• 12 ounces vegan dark chocolate (72% is great)
• 1 teaspoon vanilla extract
• 2 tablespoons of fresh coffee (to enhance chocolate flavor)
• Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired