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Cappuccino Cloud Cheesecake

What do you make for the birthday of a guy who has ZERO interest in healthy eating and whose favorite vegetable is an onion ring?

Ultra creamy cheesecake MELTS in your mouth... The texture is amazing!!! - from @choccoveredkt:

Enter the creamiest cheesecake you’ve ever tasted. It’s almost like a mousse pie, with an unbelievable cloud-like texture.

And you can always stock up on onion rings just in case. If all else fails, distract him with the shiny, deep-fried rings while you make something new. Thankfully there was no need of a backup plan this time; the pie I made turned out 1,000 times better than I’d hoped and it even won Matt over. Trust me, that is not easy to do. Half the things I make, I don’t even bother to let him taste because I already know he won’t like them. Anything with pumpkin, spinach, beans, kale, or tofu is automatically out.

Oatmeal’s not high on his list either.

coffee cheesecake

vegan cheesecake

But I took a risk with this coffee pie, and I’m really glad I did.

(Word of warning: I know Matt is the type of person who would think it was funny if I successfully tricked him into enjoying a recipe with tofu, which he claims to despise. But there are other people on whom I’d never try something like this, because they have no sense of humor and would get angry if tricked. If you’re going to try and trick someone into eating a vegan or secretly-healthy dessert, you’d better know your audience!)

For the crust: you can use a prepared crust or try my Healthy Graham Cracker Crust recipe. This pie actually works without a crust as well! (I used is a raw-crust recipe going in my cookbook, which means I can’t post it here. But you can use any prepared crust, as long as it fills the bottom of an 8.5-in springform pan.)

And yes, Matt’s favorite vegetable really is the onion ring. We need to work on that. 😕

Unbelievably Creamy Cappuccino Cloud Cheesecake

Cappuccino Cloud Cheesecake

(makes an 8.5-in springform)

  • 1/2 cup strongly-brewed coffee
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 2 packages mori nu silken-firm tofu (or try this Soy Free Healthy Cheesecake Recipe)
  • 1/8 tsp pure stevia or 1/4 cup sugar or coconut sugar
  • 1/3 cup coconut butter
  • 1/2 tsp salt
  • optional: 1/2 cup chocolate chips, divided

Preheat oven to 350 F and fill an 8.5-in springform pan with a crust, or simply grease the pan for a crustless pie. (Crust recommendations are listed at the end of this post.) Make sure your coconut butter is melted before beginning. In a food processor, combine first seven ingredients and blend until smooth. (Don’t over-blend, as this introduces air into the cheesecake, which can cause cracking later on.) Mix in 1/4 cup chocolate chips if desired, then pour into the prepared crust or pan. Sprinkle remaining chips on top, and bake 1 hour, then remove from oven and let cool completely. Fridge AT LEAST 6 hours (uncovered), as the texture and taste will change completely during this time. (Don’t skip this waiting step!) Go around the sides with a knife, then take the springform off. For troubleshooting and substitution notes, please see the nutrition link below.

View Nutrition Facts



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Brownie Cheesecake Recipe (soy free, vegan)

Published on April 11, 2013

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  1. Hannah says

    So much deliciousness! How will I survive?
    The chocolate chips look so pretty sitting there on top! When I saw that picture, I just kind of went, “Ooooohh!” Inside my head.

    I’ve been able to trick my non-healthy desserts sister into eating and adoring all of your desserts. Now my father is the only one left! 😉

  2. Katie @ Cake Vs Scales says

    OOOOOh as this looks amazing lady!
    I may try with a chocolatey crust, but as natural as possible! Scrummy! Plus the tofu gives a super protein hit so I could totally eat this after/before a run right? 😉

  3. Katie @ Talk Less, Say More says

    YUM! My birthday was yesterday so if you want to send me a piece, I’d be forever greatful. And if it earns me extra points, while I love onion rings, they aren’t my favorite vegetable. Though if you haven’t already, it sounds like you’ve been challenged to make a healthier onion ring. 😉

    • Steph says

      If only Katie would make a delivery service! I’d pay sooo much for super-healthy desserts brought to my doorstep!

      On the bright side, onion rings can be made vegan. Isn’t that convenient 😉

  4. Robin says

    This recipe looks delicious. When are the chocolate chips added? Also, the ingredient list says the chocolate chips are divided, among which steps? Thanks!!

  5. Liz says

    I just ordered myself a food processor so I can make these recipes! I’m curious… How can you keep the crust raw if you bake it? And finally, I second the motion for healthy onion rings!

  6. Robyn says


    Do you have any suggestions instead of coffee? I HATE coffee and anything coffee flavored. Otherwise the cheesecake looks and sounds delicious.

      • Hajni says

        I would be interested in a different flavor as well. I wonder how this would come out with lemon flavoring instead of the coffee? I don’t like coffee flavored desserts.

        • t says

          She does some other similar recipes with tofu…there is one where you melt chocolate chips in microwave and poor it into the tofu while its in the food processor. it is pretty awesome too.

        • Melissa says

          What about Chai instead of coffee??? You can make a chai spice mix using a combination of: cinnamon, ginger, nutmeg, clove, cardamom and allspice. SO tasty! 🙂

    • Chocolate-Covered Katie says

      A lot of my friends are actually not really into healthy eating. I have my vegan/blog/health nut friends and then other friends (mostly from college or high school) who have nothing to do with the blog world (and are definitely not vegan).

  7. Sarah the official CCK drooler says

    First things first, this is insane and you could totally make this for my birthday. I heart all things cheesecake. I die for all things coffee. Winner.
    Ugh, I hear ya on “know your audience”. My sister despises ANYTHING with cashews in it….which can kinda suck when you work reeaaallly hard on a raw fruit tart and she wont touch it.
    The other day I made the mistake of getting her to try a mousse made with cashews and she was livid. All I’ll say is, if you’re mad about something, don’t keep spitting in the other person’s face (my sister reads your blog… so she’ll get the memo).
    Happy belated birthday Mr.S, onion rings are totally vegetables along with tater tots 😀

  8. Katy @ Katy's Kitchen says

    I love that crust on top, it looks perfectly cooked- just slightly firm, ready for you to sink your fork in! I think this is the one I’m going to choose for that box of silken tofu that’s been sitting in my pantry for….a while. 😉

    • Sunnie says

      You CAN make this – use stevia! 😀

      I (finally) took Katie’s advice and bought NuNaturals stevia (the “PURE white stevia” powder:, and literally it will probably last me well over a year. I literally use a *pinch* in my tea/oatmeal/whatever. And it really doesn’t have a bitter aftertaste.

      Use stevia and you’re sugar fast will be saved!

      P.S. The description under the stevia that I linked to is wrong – it says that there’s maltodextrin in it to “cut it”/bulk it up, but it really actually is the pure stuff – I compared the UPC number in the description to that on the website, and when I ordered it, it was exactly what was in the picture. 🙂

  9. Nicole @ FruitnFitness says

    This sounds amazing! I love coffee flavored desserts and cheesecake, so a coffee flavored cheesecake sounds fantastic! Your healthy desserts always sound so good!

  10. Stephanie says

    Is there a substitute for the coconut butter? I can’t do coconut anything. 🙁 (Katie, I have your chocolate birthday pie cooling in the fridge right now and it’s driving me crazy that I have to save it for guests tomorrow! :D)

    • Alanna says

      See the nutrition link for substitutes (Katie recommends cashew butter):

      “I haven’t tried subbing anything for the coconut butter. Texture-wise, it will be fine to sub another nut butter, but I can’t vouch for the taste. If I were going to sub for the coconut butter, I would try raw cashew butter first.”

    • Laura says

      I’ve made cheezecakes using a formula very close to Katie’s and hve had success with homemade brazil nut, macadamia, (cashew) and blanched marcona almond nut butters (these are nice, soft creamy nuts). Oh, and smooth peanut butter. You could also try cacao butter which has properties more similar to that of coconut butter and makes the cheezecake taste like white chocolate!

  11. Alanna says

    This looks awesome! I haven’t bought tofu in a while since the last few times it’s been nearing expiration and I didn’t want it to go bad, and I also just finished up my coconut butter, haha. Looks like this is my excuse to buy more of both!

  12. Elizabeth says

    This is hilarious because you have described my husband exactly! Only his favorite “vegetable” is the french fry. Yep, I’ll be making this for him and not saying a word. I will just laugh in secret… and let you know how it goes!

    Where can I buy Mori-Nu?

  13. J says

    I can’t stop thinking about what this cheesecake will taste like, Katie! This is clearly one of your most scrumptious-looking desserts. Gee, for hating healthy food, is your bf fat, or is he just blessed with a fast burning metabolism? Or does he just exercise like crazy? 🙂

    • Laura says

      You could try straining almond or coconut yogurt over some muslin and then use equivalent amounts of this for the tofu. This has worked for me in the past, using homemade cashew and homemade hemp yogurts!

  14. Lisa @bitesforbabies says

    This looks so light and fluffy!!! I’ve tricked my husband many times with tofu “cream” sauce, and cake made with chickpeas. He loved them so much he ate them again knowing what he was eating! Success 😉

  15. Sherelle says

    My family and I don’t eat tofu; would Greek yogurt be a possible substitution? Also, can coconut oil be used in place of coconut butter? Thanks in advance!

  16. ash says

    “know your audience!” – I made a secretly vegan chocolate cake and cashew cream for my boyfriend, and he wasn’t amused! I don’t even think he was joking (which is a little hilarious, but not really). Talk about a sense of humour :/

  17. Sushma says

    I haven’t tried tofu in desserts, yet. This cheesecake looks yummm. Need to try it out.
    By the way, have you realized…question of the day hasn’t been posted this time 🙂

  18. Kammie @ Sensual Appeal says

    Coffee flavored desserts are one of my favorites ever. Right after chocolate. But then again maybe they are on the same level. A yeah, I am obsessing over this cheesecake right now. I’ve never baked its tofu yet but maybe it’s finally time I tried!!

  19. Ash says

    I don’t think that tofu and healthy should be used together in the same sentence. I would much rather see a “cheesecake” recipe made from soaked cashews than tofu. Sorry. This honestly doesn’t appeal to me.

  20. Christina says

    Yummmm! I can’t wait to try this! I use to really like tiramisu before I went vegan, and the vegan versions I’ve tried haven’t been that great. I think this might make a great alternative. And I’ve LOVED all of your tofu desserts in the past. I can’t tell you how many of my unsuspecting family members have devoured your chocolate bar pie with only the words…”ummmm….yummmm…soooo gwoood” through mouthfuls of chocolatey goodness. 🙂

  21. Lulu says

    Mmmm this looks soo yummy! Definitely making this for my family! But do i add the chocolate chips before baking or after?

  22. Susan Campbell says

    Look forward to the soy-free version of this dessert. I have tried some of your other recipes and they have been a big hit. Thanks

  23. Stephanie Z says

    Looks amazing!

    Just a word of caution on ‘tricking’ people into trying desserts. Please be careful and make sure that your taster doesn’t have any food sensitivities to common dairy or meat replacements (like soy.) This looks great, but I know that if I ate a piece I would be bloated like a 6 mos. pregnant woman. And honestly, nobody wants my reaction to be , ‘Yeah, tastes great, but I wish I’d never eaten it.’

    • Chocolate-Covered Katie says

      Very true… but I guess that would be the same for any dessert. If you have specific food sensitivities or preferences, it’s always a good idea to ask ahead of time what is in something you’re thinking of eating. For example, I don’t eat dairy, so I always have to ask if a particular dessert is vegan-friendly.

      • Stephanie Z says

        You’re right, it’s true for any dessert. Perhaps it was just the idea of ‘tricking’ someone into eating a certain food that rang some alarm bells for me. Yes, the people eating it should be responsible and ask about ingredients if they have some intolerances or allergies, but we all forget now and then!

  24. Kaylee says

    Hey Katie! I can’t it to make this for my bf, he loved cheesecake (I won’t tell him it’s vegan (; )? Anyways, I committed to smu yesterday, and thought it was so cool when I found out you attended there too! I’m glad I won’t be the lone vegan in dallas!

  25. Katie @ Oh Shine On says

    I went out the other day and bought silken tofu because I KNEW I had to make one of your MANY recipes that calls for it. I would totally make this one but I only have one package! Sad day. Looks like I need to make another trip to the store…

  26. Pam says

    I have to say, if “S” is the kind of person who will act as though irreparable damage has been done if you “tricked” them into eating something good for them, there’s probably larger issues at hand. Time to run the other direction 😉 If by chance, “S” should also lose their sh*t on you for writing this article and reading my response, I’ve made my case. No aspect of your life is worth that… Believe me. I’ve been there and, I know how hard it is to make the right choice but, it will not be regretted.

  27. Brittany says

    Katie, this looks great! I’m hoping to make it this weekend. What would be your recommendation if I wanted to bake them in single serving ramekins?

  28. Liz says

    Hi Katie!

    I must say, I love your website. You are creative and innovative and a wonderful role model for someone who loves to cook 🙂 I have tried many of your recipes already, and I’m hooked. You have such a talent for turning seemingly “sinful” dishes healthy!

    I may be a little late to the scene (I just recently discovered your blog) but I want to thank you. I stumbled upon some earlier posts regarding depression and also your stories of difficulties in the past. You seem to speak to me like no one else has. I found myself in tears!! (Though I’m known to be slightly over emotional). Your words have been helping me think through a lot lately.

    Thank you so much for what you do!! And the lovely dessert ideas of course 😉

  29. Jill says

    Recipe looks delicious. Can’t wait to try it. You are right about not ricking people. I had a friend who said he hated chicken, so one day, after I got to know him, I cooked up this delicious lasagna, of course with chicken. He loved it, and when I finally told him a week later, he became violently ill, throwing up, the whole bit. I proved my point, a lot of it was in his mind, but he has never forgotten or forgiven me.

  30. Bianca says

    Hahahaha! 😀 My sister sounds just like your friend, except that her favorite vegeatble is either french fries or potato chips (but I’m pretty sure onion rings are pretty high up on her list…):)
    Anyway, that looks really good! The filling is making me drool right now 🙂

  31. Linda says

    Hi Katie, you just keep doing what you do best, and if people in your life cannot appreciate them, the issues are not yours to deal with, nor should you feel responsible for them. Because of your creativity, passion and forward thinking, you are and will continue to rise to the top, and NOBODY can stop you! The dessert looks incredible, and I thank you for every personal post you pass on to your adoring fans! Love to you!

  32. Court Star @ StarSystemz says

    I have never baked with coffee before that sounds amazing 🙂 I was always afraid to bake desserts with tofu, it used to turn me off until one day I just did it to see and now I am obsessed! Tofu rocks in baking dishes! I will have to try this one day! Thank you for sharing. Love + Shine CourtStar

  33. Rita Cruz says

    Has anyone tried substituting the coconut butter by something other than coconut oil? I can’t find neither around here :/

    • Natalie M. says

      I don’t know where you live… I had a hard time finding coconut butter as well. After googling it’s location, the only place around where I live I could find it is Sprouts.

  34. laurasmess says

    Wow, it’s been a while since I visited your blog and everything’s changed… love the new look though Katie! Gorgeous recipe also… I’m another skeptic when it comes to tofu in desserts but your photos have me entirely convinced! I think I’ll have to give this a go… possibly with some organic ground cacao to make it a mocha cheesecake? Yum, can’t wait. Thanks!! x

  35. wendy says

    hi Katie!
    this looks and sounds super tasty. I was wondering, though, what would happen if I didn’t bake it? my oven doesn’t work, but if I just mixed everything together and let it sit for some hours in the fridge, would it end up being a tasty coffee mousse type thing?

  36. audrey says

    Does anyone know if I could do this with soy yogurt instead of the silken tofu? Because I realised that silken tofu is pretty expensive around here in germany, even in the asian shops 🙁

    • Laura says

      If you strain it through muslin or coffee filter paper over a bowl to catch the ‘whey’/liquid for maybe 6-12 hours beforehand (in the fridge), yes you can! I think I actually prefer my vegan cheezecakes that way

  37. Becky H says

    I made this tonight and it was SO delicious!

    I was dubious because the batter tasted a bit tofu-y, but you were right! After waiting 6+ hours in the fridge, the cheesecake tasted amazing!

    Thanks for the great recipe!

  38. Tanner says

    Ummy Nummy Yummy!!! I made this last night and had it for breakfast this morning. So good! I didn’t have any coconut butter or maple syrup, though. I subbed Earth Balance and some extra coffee. Don’t do this. My cheesecake totally collapsed into an ooey gooey mess! It was still DELICIOUS!!! I didn’t mind one bit that it collapsed, and I’ll totally make it again, but if you’re going to be serving it to guests, be forewarned 😉
    Oh, I also added a teensy tiny splash of apple cider vinegar, just because I get the uncontrollable urge to put that in practically EVERYTHING, even ccokies, but I didn’t taste it in the final product. I don’t know if this caused the collapse, though. Probably not, I would guess.
    Great job on the recipe, Katie, it’s fantastic!

  39. Masha says

    Aaaahh….I seriously couldn’t believe that this was going to be healthy. I mean anything that says cheesecake is definitely NOT!! This is totally amazing. I really want to see a soyless version but I will be trying this as well.

  40. Emily says

    I made a half batch of this to try it out a couple days ago. It was absolutely divine. I’ll be making it for a whole crowd for my boyfriend’s graduation in a couple weeks. I can’t wait to tell everyone what it’s really made of when they’ve had a couple bites!

  41. Rochelle says

    Where can you find the morinu brand of tofu? I’ve looked at a couple different stores & can’t find it. Is there another brand that would work just as well?

      • Rochelle says

        Thank you! 🙂 I never found any but used an organic brand & it still turned out yummy. My husband & brother lived it! 🙂 are you supposed to be able to taste the coffee?? I used super strong coffee & even added a little instant to the mix but couldn’t taste it. I wondered if it was because of the tofu I used. Oh well it was still yummy!! Thank you!

  42. Kimberly says

    I love love love cheesecake. But I am a little bit skeptical of this recipe because it doesn’t actually call for any cream cheese… Does it really taste like cheesecake?

  43. Tressie says

    My mom would love this for Mother’s Day! I have a couple of questions, though. Must you use a spring form pan? What could you use instead? And could you sub something like agave nectar for the maple syrup? If anyone could help, I’d be grateful! Thanks 🙂

  44. Kyliecakes says

    Loved this! I made a gluten-free nut crust to go with this and it was absolutely delicious. I have never liked any kind of tofu before and could not taste the tofu in this. Can’t wait to make it again.

  45. Hillary says

    Just made this “for my roommates” last week! I am not a vegan and I eat Greek yogurt basically every day, and I swear I would not have known this was vegan had I not made it myself. I used natural peanut butter instead of coconut and it made it taste like a peanut butter cup! Best part: Since it’s basically tofu with some nut butter and syrup, one can totally justify eating it for dinner 😉

  46. Kim says

    I was wondering hot to use up a package of silken tofu of which I had only needed half to make your Cosmic Brownies (which were amazingly rich and intense in flavour by the way; my family loved them!)
    Since I didn’t want to go and buy some more to add it up, I counted down the recipe to a quarter of the original, made it in a little heart-shaped pan and will give it to my mother tomorrow for Mother’s day.
    She’s famous for her “cappuccino”-breaks during the day, then why not enjoying a solid one? =D

  47. Baylee says

    Thanks for the recipe! Is it vital that we use the tofu specified in the recipe or would it work just fine with homemade tofu? Thanks xx

  48. Caroline Christie says

    If you can handle Goat’s milk, Goat’s milk yoghurt and cream cheese make an awesome cheese cake, too!

  49. Becky says

    This looks really good, but I am allergic to coconut. Is there anything else I could substitute for the coconut butter?

  50. Beth Parsons says

    I am fairly new to healthy cooking. In your recipes like this one and your fudge pie when you put the tofu in the food processor do you include the liquid that is in with the tofu?

  51. marfigs says

    Hay! I want to make this tomorrow, but I was wondering how many grams there is in a package of this Mori tofu -is it the 12oz package you’re referring to in the recipe, times two? We don’t have that on our side and I’m using tofu I got from the Chinese store nearby. It’s firmer than the stuff floating in water, so I guess that’s about the same? Thanks, can’t wait to stuff my face with coffee cake! 😀

  52. Charity says

    I made this for my 12 year old son’s birthday, and he loved it… We all did! Great coffee flavor, and the chocolate chips added a nice textural difference. Yum! Thanks for the great recipe- Birthday success!

  53. Allison says

    Hi Katie,

    I just discovered your blog a few days ago and it has been so much fun to look at all of your recipes! They all look so delicious. I have been slowly transitioning into a vegan diet for the past several months, but the one hurtle found to be difficult was desserts, so your blog has been a godsend!

    I am hoping to make this cheesecake this weekend, but had a quick question about the coconut butter and a possible substitution. I have a vegan nutella-like spread that I was hoping to use instead? I know the taste will be altered, but do you think texturally there would be any problems? I would think that the fat content would be comparable to coconut butter…

    Thank you so much for sharing your recipes and approach to healthy and balanced eating. It is so inspirational!!

  54. Jaime says

    My 7yo picky eater daughter asked me the other day what my favorite pie was…I was at a loss to choose just one so I asked the same question back to her.

    Her answer: “you KNOW mom! The cappuccino pie you made me that I ate ALL of! Can you make that again?!”

  55. Allen says

    I made this twice, but it still doesn’t stay fluffy. I used coconut oil instead of coconut butter, but I feel like that shouldn’t make too much of a difference. Tastes good though!

  56. Polly says

    If I wanted to switch up the flavours a little, could I just substitute the coffee for something like puréed strawberries for a strawberry cheesecake? (Tried this recipe btw and everyone loved it!)

  57. Jamie says

    This looks amazing and I am shocked by the nutritional info! You are basically my hero right now;) do you think it would be ok to substitute the coffee for coconut milk to make a coconut cloud cheesecake instead?

    • Unofficial CCK Helper says

      Sounds delicious. Sure, why not? If you make it, report back for all of us! I’ve made this many times, but always the coffee version.

  58. Randolph Kelly says

    I was looking for an cheesecake without sugar, maple syrup or malasses. Doing my best to work with natural ingredients of sweeters. Do you have any recipes for an great cheesecake for that?

  59. Don says

    1/4 of maple syrup (to fool one because it’s not sugar to it has to be healthy)…coco butter (full of fat to fool you into saying “yeah but it’s good fat)…chocolate chips…(sugar and fat)…’s not healthy or good for you. But that’s what probably makes it so good. LOL.

  60. Belinda Jooste says

    R all your foods gluten free and low calorie. Also would love to know the calories to icecream per 100ml or grams what are your exact measures
    Kind regards
    Pier and belinda

  61. Monica says

    Made this last night and ate it for breakfast this morning…It was amazingggg!
    For anyone who is wondering about a coconut butter substitute, I used homemade peanut butter and it worked perfectly 🙂
    I also made a crust with almond flour, oats, honey and coconut oil which paired beautifully with the filling

  62. Varvara says

    did anyone try to use coconut oil or maybe almond butter instead of coconut butter?
    I tried the coconut butter recipe long ago, and it didn’t work out, probably because high altitude.
    thank you!

  63. Mish says

    I made the cappuccino cloud cake it is scrumptious. I was wary as never had tofu before. It makes a large amount 🙂 . The only thing i am not sure about is storing it. How long will it keep in the fridge? any one plz.

  64. Nina V says

    What quantity/weight is two packages of silkem tofu?
    I’m in Australia and that brand is not available to me.
    Cheers, Nina 🙂

  65. Emily says

    So, I want to love this, flavor is good, but not texture…possibly I over baked it? My springform pan is more like 9″ not 8″ round, but I did not think to adjust bake time, thoughts?

  66. Katherine says

    How much tofu should be used by weight? I’m not familiar with the brand you use and tried to google what the weight would be but pretty sure I got it wrong!

  67. Susan says

    Hi – this looks really yummy but my husband doesn’t like coffee flavor. If I left out the coffee would I need a liquid substitute or is it possible to make it with a different flavor e.g. use juice instead of coffee or almond milk to give it an almond flavor etc? thanks!

  68. Belinda says

    I am in Australia and would like to make this amazing looking dessert. Could you please tell me the weight of the tofu required as we don’t have the brand you listed. Thanks

  69. Lir says

    Hi, I’m new with tofu, what is the difference between silken firm vs firm ?
    Some of the recipes you are using firm and some silken ?

  70. Sarah says

    Is there a good sugar-free replacement for the syrup? I was thinking of using xylitol and perhaps a splash of soymilk to maintain the texture.

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