Love cheesecake but not the fat that comes with it? Try this vegan alternative using Sunrise medium firm tofu. It is so rich and creamy, you will not believe that there is no cream cheese in it! With four quick and easy steps, this will be a family-favourite dessert and a crowd-pleaser.

   Follow Chef Darren as he shows
   you step-by-step how to prepare
   this delicious holiday treat.

INGREDIENTS

1½ (454g) packages Sunrise medium firm tofu, drained and pat-dry with paper towels
¾ cup cocoa powder
¾ cup semi-sweet chocolate chunks
½ cup white sugar
1 teaspoon vanilla extract
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust (vegan)
White chocolate chips to decorate (optional)
Extra semi-sweet chocolate chunks to decorate (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Microwave the semi-sweet chocolate chunks in a ceramic or glass bowl at 30-seconds interval to melt the chunks. Stir at intervals.
3. Using a food processor, combine tofu, sugar, cocoa powder, vanilla, vegetable oil, lemon juice and melted chocolate. Blend until smooth. Pour into the pie crust.
4. Bake in the preheated oven till firm, 20 to 25 minutes. Remove from the oven to cool. Refrigerate until chilled and decorate as desired.

Calories: 280   Fat: 16g (Saturated Fat: 5g)   Carbohydrates: 34g   Protein: 8g   Fibre: 3g   Sodium: 80mg   Cholesterol: 0mg  Calcium: 10%  Iron: 25%

As per one serving size (110g)

Note: when comparing to a regular chocolate chip cheesecake:

► 28% fewer calories
► 41% less fat
► 67% less saturated fat
► 67% less sodium
► 15% more iron
► 100% less cholesterol

Reference: http://allrecipes.com/recipe/chocolate-chip-cheesecake-i/detail.aspx