Name: Raspberry Coconut Dairy-Free Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz silken tofu; 1.5 scoop vanilla plant-based protein powder; 2 tbsp full-fat coconut milk; 0.5 cup fresh raspberries; 1 tbsp unsweetened shredded coconut; 0.5 oz raw almonds; 0.25 tsp vanilla extract; 0.13 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Raspberry Coconut Dairy-Free Cheesecake

Silken tofu blended with vanilla protein and creamy coconut milk, topped with vibrant tart raspberries and a crunchy almond-coconut crumble.

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NUTRITION

Protein

56.7g

Fat

27.1g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

8 oz silken tofu

1.5 scoop vanilla plant-based protein powder

2 tbsp full-fat coconut milk

0.5 cup fresh raspberries

1 tbsp unsweetened shredded coconut

0.5 oz raw almonds

0.25 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

1
Place the silken tofu, vanilla protein powder, full-fat coconut milk, vanilla extract, and sea salt into a high-speed blender.
2
Process the mixture on high until the texture is completely smooth, creamy, and resembles a thick cheesecake batter.
3
Transfer the blended base into a serving bowl or glass jar and place it in the refrigerator for 30 minutes to set.
4
While the base is chilling, roughly chop the raw almonds and place them in a small skillet with the shredded coconut over medium-low heat.
5
Toast the almond and coconut mixture for 2-3 minutes, stirring constantly, until the coconut is golden brown and fragrant.
6
Remove the cheesecake bowl from the fridge and top with the fresh raspberries, gently pressing a few into the cream.
7
Finish by sprinkling the toasted almond and coconut crumble over the top for a satisfying crunch.