Roxanne's and Scott's Favorite Recipes
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Chocolate Peanut Butter CheesecakeA delicious and wholesome dessert, full bodied and similar in texture to the lacto/ovo version. A piece of this pie has about the same nutrition as a sandwich. Ingredients
DirectionsPour half the oil out of the peanut better jar and then combine the peanut butter, tofu, egg replacer, sucanat and vanilla into a mixing bowl. Melt the chocolate chips in a pan on low heat until chips are melted. Then add melted chocolate to mixing bowl. Transfer the content of the mixing bowl to a blender or food processor and blend well. Pour this mixture into the pie crust. Bake in a preheated oven at 400 degrees for 45 minutes. Allow to cool to room temperature then refrigerate. Serve cold decorated or undecorated. Adapted from the Veggie Works Vegan Cookbook by Mark W. Rasmussen |
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