VEGAN CHEESECAKE WITH CHOCOLATE CHIP COOKIE CRUST

This Vegan Cheesecake with Chocolate Chip Cookie Crust is unbelievably creamy & tastes like the real thing, without dairy. A combination of two classics!

Servings: 8-12 

INGREDIENTS

Crust:

• 1 tablespoon flax meal + 2 1/2 tablespoons water
• 2 1/4 cups oat flour*
• 1 cup almond meal/flour
• 1 tablespoon tapioca starch
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2/3 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/2 cup dark chocolate chips

Filling:

• 2 12-ounce packages silken tofu*, drained
• 1/3 cup maple syrup or agave nectar
• 1/4 cup coconut sugar
• 3 tablespoons lemon juice
• 2 tablespoons oat flour*
• 2 tablespoons almond butter
• 1 tablespoon tapioca starch
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Optional: 1/4 cup dark chocolate chips, melted, for topping

INSTRUCTIONS

For full instructions you can go to emilieeats.com.

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