SWEET TREATS
V E G A N N O - B A K E C H O C O L AT E & COCONUT ‘CHEESECAKES’ DF GF Makes 6 Takes 15 mins plus chilling Cost per serve 82p
120g soft pitted dates 25g gluten-free rolled oats º tsp ground cinnamon 20g desiccated coconut, plus extra for sprinkling 3 tbsp maple syrup 349g pack silken tofu (such as Yutaka), drained 35g free-from chocolate, melted 2 tbsp dairy-free coconut yogurt 2 tbsp cocoa powder
Each serving contains Energy
836kJ 199kcal 10%
Fat
Saturates
Sugars
Salt
8g 4g 20g 0.1g 11% 22% 23% 1%
of the reference intake. See page 8. Carbohydrate 25g Protein 7g Fibre 2g
42
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RECIPES AND FOOD STYLING LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT PROP STYLING MORAG FARQUHAR
1 Blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. Divide the mixture between 6 small glasses and press into the base. 2 Clean the food processor bowl, then blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. Spoon into the glasses, sprinkle with a little desiccated coconut and chill in the fridge for 1 hr, or overnight if you like.