Of which 10.8 g sugars and 1.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Plant protein (tofu) · Calcium (tofu) · Fiber (chickpeas)
Allergens soy, tree nuts
Vegan chocolate chickpea cheesecake
Creamy and dairy-free, made with chickpeas and tofu — you'd never guess.
Ingredients
- 240 g (8½ oz) cooked chickpeas
- 55 g (2 oz) reduced-fat cocoa powder
- 400 g (14 oz) firm tofu
- 8 pitted Medjool dates (144 g / 5 oz)
- 1 tsp vanilla extract (5 g)
- 240 ml (1 cup) unsweetened almond milk
Method
- Preheat the oven to 180 °C (350 °F) and line a round pan with parchment paper.
- Put the chickpeas, cocoa powder, tofu, dates, vanilla and almond milk in the blender and blend until completely smooth.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
More like this
Black bean brownie
Dense, moist and made entirely in the blender
Avocado cocoa mousse
Creamy and ready in ten minutes, no oven needed
Corn muffins with guava paste
The flavor of sweet Portuguese cornbread, in muffin form