If for some people Monday is a heavy day, for you and me it is delicious!

Today we’re cooking a delicious chocolate tofu cake.

Very easy to cook, the output is the most delicate souffle cake.

It does not flow, does not melt, contains only nuts, the basis of it is tofu.

For true vegans, tofu is a protein salvage. 100 g. of tofu contains only 70 kcal, 3.5 g fat, 1.5 g carbohydrates, 8.2 (!) g protein and 0.9 grams of fiber.

In addition, tofu contains iron, calcium, zinc, vitamins B6, K, B1.

Many studies confirm that eating tofu in food can save you from breast cancer and heart disease.

A protein from soy helps to reduce bad cholesterol, tofu contains phytoestrogens, which work as estrogen and are able to help women during menopause, reducing cramps and other discomforts that are caused by this stage of life in the female body.

Studies in China have shown that the use of tofu can serve as a “cure” for anemia and better control of a healthy weight.

If you think tofu is insipid and not tasty, then you simply do not know how to cook it!

I guarantee, our new cake will turn your attitude to this product in the bud.

Don’t doubt!

The pie turns out to be moderately sweet, incredibly tender, the texture resembles a souffle only without any thickeners.

Such a pie can be decorated with nuts or you can make it especially chocolate just by drizzling the top with 3-4 tablespoons of melted chocolate.

Delicious!

Oh, it’s very chocolate and, of course, extremely healthy.

Ready?

Set?

Let’s go cooking.

We will need: (1 average pie)

For the base

2/3 cups (1 cup – 250 ml.) of walnuts (can be replaced with almonds)

1/3 cup of oats

2 tbsp. of sugar-free cocoa powder

4 dates

For cream

1 pack of the softest tofu (450 g)

8 dates

4 tbsp. of sugar-free cocoa powder

1 teaspoon of vanilla extract without alcohol (optional)

Preheat the oven to 150C / 300F.

Grind the nuts and oats. You can use gluten-free oats, in this case, the recipe will be gluten-free as well.

Add the cocoa powder.

Add the dates. You will get a homogeneous “dough”. Distribute it in form.

Mix everything for the cream. Tofu, as I wrote in my previous publication, should be organic and without GMOs. You want to live longer? We all want for sure.

Cover the base with the cream.
Put it in the oven for 20 minutes.

Watch out for the temperature, the cake should not burn. A light crust with cracks should appear on top of it.

Remember, you need a mode that bakes cakes from above (convection mode).

Take it out and let it cool. I use a silicone mold that allows you to perfectly remove the cakes from it, but you can use absolutely any one, just line it with coconut or any other vegetable oil.

To make it easier to take out the cake, I advise you to put it in the refrigerator for a couple of hours, there it will settle a little, and you can easily take it out of the mold.

Decorate and serve!

Bon appetit!