Zesty Tofu ‘Cheesecake’ Cups

This very refreshing dairy-free, low carb, and gluten-free ‘cheesecake‘ is easy to make, high in protein, and perfect to enjoy on a Summer day. You can totally use orange or lime juice and zest instead of lemons if you prefer.

Ingredients:
2 blocks of organic tofu (silken or medium firmness is best)
6 tbsp coconut cream
2 tbsp vanilla extract
3-4 tbsp sweetener according to your Dosha (see notes below)
The juice and zest of one lemon
1/4 tsp of salt
Unsweetened coconut flakes, toasted

Preparation Method:
– Add all the ingredients apart from the coconut flakes to a blender, and blend until the mixture turns thick, creamy, and smooth
– Pour the mixture into glass cups and let it chill in the fridge for a bit. It’ll help it firm up
– Top it with toasted coconut flakes or any other nut of your choosing

Notes:
Recommended Sweeteners:
– Vata | honey
– Pitta | maple syrup
– Kapha | stevia