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Vegan Chocolate Cheesecake with Raspberries
Ingredients
  • Crust
  • 1 ½ cups Chocolate sandwich cookies crumbled
  • ¼ cup Coconut oil softened
  • Cheesecake Filling
  • 2 8 oz Containers plain nondairy cream cheese
  • ½ cup Cashews Raw
  • 1 12 oz Silken Tofu
  • 1 cup Granulated Sugar
  • ¼ cup All-purpose Flour
  • ⅓ cup Cocoa Powder unsweetened
  • 1 ½ teaspoons vanilla
  • Chocolate Topping
  • 1 cup Semi-sweet chocolate chips Dairy-free
  • ¼ cup Plant-based milk
  • 1 cup Raspberries Fresh
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