Vegan peanut mini cheesecakes

A clever plant-based dessert from your own kitchen: this vegan treat is made with silken tofu, cashews and buckwheat. A quick sweet extra for the evening.

At a glance

• Serves 2
• Prep time: 13 min
• No cooking needed
• Total time: 13 min
• Calories: 328 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 200g silken tofu
• 50g soaked cashews
• 3 tbsp maple syrup
• 2 tbsp cacao nibs
• 4 tbsp buckwheat
• 3 tbsp date paste

Method

You’ll need: blender

1. Work the buckwheat and date paste into a base and press it into tartlet tins.
2. Blend the silken tofu, soaked cashews, maple syrup and cacao nibs into a smooth filling.
3. Spread the cream over the buckwheat base.
4. Leave the little cakes to set in the fridge for a few hours.
5. Garnish with a few cacao nibs before serving.

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