Whoever you choose to share these delightful treats with will undoubtedly thank you, perhaps even joke about marrying you, as the old saying goes!
Whether enjoyed as a satisfying breakfast or a delightful after-dinner indulgence, these little puddings are sure to please. The addition of silken tofu not only contributes a luscious creaminess but also provides a hidden boost of plant-powered protein.
If you don’t have orange extract, you can swap this for almond or vanilla extract instead.
Ingredients
For the Biscuit Layer:
2 Weetabix biscuits
4 pitted dates
2 tablespoons cocoa powder
1 teaspoon orange zest
4 tablespoons plant milk
For the Cheesecake layer:
340g silken tofu
4 pitted dates
2 tablespoons cocoa powder
1 teaspoon orange extract
Method
Biscuit Layer:
In a food processor, blend the Weetabix biscuits, pitted dates, cocoa powder, and orange zest until the mixture turns into fine crumbs. (It may be easier to crush the Weetabix biscuits first)
Add the plant milk to the food processor and pulse the mixture until a sticky dough forms.
Divide the mixture into two equal portions.
Press each portion firmly into the bottom of two small serving dishes or jars. Place them in the refrigerator while you prepare the cheesecake layer.
Cheesecake Layer:
Rinse out the food processor, then add the silken tofu, pitted dates, cocoa powder, and orange extract.
Blend until smooth and creamy, scraping down the sides of the processor as needed.
Once the mixture is smooth, divide it equally between the two serving dishes or jars, spreading it evenly over the “biscuit” layer.
Return the cheesecakes to the refrigerator and let them chill for at least 2 hours, or until set.
Serving:
Before serving, you can garnish the cheesecakes with additional orange zest, orange segments or a sprinkle of cocoa powder if desired.
Each portion provides one Weetabix biscuit and half a pack of silken tofu. Adjust the ingredients according to your taste preferences, and feel free to experiment with different flavours or toppings.
Enjoy!