High Protein Vegan Chocolate Cheesecake

Ingredients

• 1 1/2 cups tinned lentils, strained (1x 400g tin)
• 55 g cocoa powder
• 400 g firm tofu, strained and cut into chunks
• 8-10 dates, pitted and cut into chunks
• 1 tsp vanilla etract
• 1 cup almond milk

Instructions

• Pre-heat oven to 180° fan forced
• Combine all ingredients in a blender and blend until smooth
• Pour ingredients into a lined/greased cake tin
• Bake for approximately 40 minutes, until a skewer comes out clean
• Cool in the tin for 15 minutes before transferring to a plate and chilling in fridge