Recipe courtesy of Clarks.
Banana And Maple Tofu Cheesecake
Serves 8
Prep 15mins, plus chilling
Cook 10 mins
Ingredients
2tbsp agar agar flakes
2tbsp freshly squeezed lemon juice
75g pecans, plus 30g to decorate
2tsp ground cinnamon
25g porridge oats or quinoa flakes
100g pitted medjool dates
3tbsp maple syrup, plus 1tbsp to decorate
3 medium or 2 large ripe bananas
300g silken tofu
1tsp vanilla extract
80g smooth cashew or almond butter
25g dried banana slices
Method
1. Place agar agar flakes in a small saucepan with 4tbsp water, bring to a gentle simmer for 8-10 mins until dissolved. Line a 18cm springform cake tin with clingfilm and brush with oil.2. Whizz pecans in a food processor with 1tsp cinnamon and oats or quinoa flakes until fine, add dates and whizz again until crumb like. Press into the base of the tin.
3. Clean food processor and add the remaining cinnamon, maple syrup, bananas, tofu, vanilla and nut butter. Whizz until smooth. Add agar agar and blend again. Pour onto the pecan base and smooth the surface. Chill for at least 4 hours until firm.
4. Remove from the tin, and transfer to a serving plate. Scatter with remaining pecans and dried banana. Drizzle with remaining maple syrup before serving.
TIP: to help line the tin with clingfilm easily, spray the tin first with water to help the clingfilm stick..