coconut and chocolate cheesecake

Serves: 6

Ingredients:
120g soft pitted dates
25g rolled oats
¼ teaspoon ground cinnamon
20g desiccated coconut, plus extra for sprinkling
1 tablespoon maple syrup
350g silken tofu, drained
35g dark chocolate, melted  2 tablespoons cocoa powder
2 tablespoons dairy-free coconut yoghurt

Method:
blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. divide the mixture between 6 small glasses and press into the base.
clean the food processor bowl, then blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. spoon into the glasses, sprinkle with a little desiccated coconut and chill in the fridge for 1 hour, or overnight