Crust
- Rolled oats – 1 cup 80 g
- Almond butter – 2 tablespoons
- Maple syrup – 1 tablespoon
Filling
- Silken tofu – 1½ cups 360 g
- Unsweetened plant-based Greek-style yogurt – ½ cup 120 g
- Plant-based protein powder vanilla or plain – ¼ cup (30 g)
- Maple syrup – ⅓ cup 80 ml
- Lemon juice – 1½ tablespoons
- Vanilla extract – 1 teaspoon
- Cornstarch – 1½ tablespoons
- Pinch of salt – ⅛ teaspoon
Instructions
- Preheat oven to 180°C and line springform pan.
- Blend oats almond butter, and maple syrup until crumbly.
- Press crust mixture firmly into pan base.
- Blend tofu yogurt, protein powder, maple syrup, lemon juice, vanilla, cornstarch, and salt until smooth.
- Pour filling over crust evenly.
- Tap pan gently to remove air bubbles.
- Bake for 30 minutes until edges set.
- Cool completely then chill 2 hours.
- Slice cleanly and serve confidently.
Nutritional Values (Per Serving)
-
Calories: 230 kcal
-
Total Fat: 8 g
-
Saturated Fat: 1.5 g
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Carbohydrates: 24 g
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Fiber: 4 g
-
Protein: 12 g
Vitamins and Minerals (Per Serving, % DV – Max 5)
-
Calcium: 25%
-
Vitamin B12: 20%
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Iron: 18%
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Magnesium: 16%
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Potassium: 12%
Additional Notes and Flavor Tips
Add berry topping for color and attitude.
Chill overnight if patience exists.
Serve small slices because richness knows restraint.
