High Protein Chocolate Coconut Cashew Cheesecake

Name: High Protein Chocolate Coconut Cashew Cheesecake
Total time: 60 min
Ingredients: 22 oz Extra Firm Silken Tofu (I used Mori Nu); 1 cup Powdered Sugar; 1 tbsp Vanilla Extract; 1/4 cup Flour; 1/2 tsp Baking Powder; 1 tsp Salt; 1/2 cup Cashew PB2 (powder, would recommend sifting); 1/4 cup Vegan Chocolate Chips; 1 1/2 tsp Coconut Extract; 1/4 cup Coconut Shreds (sweetened); 1 1/2 cup TVP (Textured Vegetable Protein (I use Bob's Red Mill), do NOT re-hydrate TVP); 3 tbsp Ground Flax Seed ((I use Bob's Red Mill)); 9 tbsp Water; 4 tbsp Brown Sugar; 3 tbsp Cocoa Powder; 1/4 tsp Salt; 1 tbsp Flour

proteindeficientvegan.com

This Vegan High Protein Chocolate Coconut Cashew Cheesecake recipe is perfect for a pre or post workout snack. It’s 35% protein and 7 grams of fiber!

View full recipe on proteindeficientvegan.com

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Ingredients

22 oz Extra Firm Silken Tofu (I used Mori Nu)
1 cup Powdered Sugar
1 tbsp Vanilla Extract
1/4 cup Flour
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cashew PB2 (powder, would recommend sifting)
1/4 cup Vegan Chocolate Chips
1 1/2 tsp Coconut Extract
1/4 cup Coconut Shreds (sweetened)
1 1/2 cup TVP (Textured Vegetable Protein (I use Bob's Red Mill), do NOT re-hydrate TVP)
3 tbsp Ground Flax Seed ((I use Bob's Red Mill))
9 tbsp Water
4 tbsp Brown Sugar
3 tbsp Cocoa Powder
1/4 tsp Salt
1 tbsp Flour