Vegan Cheesecake with Chocolate Chip Cookie Crust

This Vegan Cheesecake with Chocolate Chip Cookie Crust is unbelievably creamy & tastes like the real thing, without dairy. A combination of two classics!

Crust:
1 tablespoon flax meal + 2½ tablespoons water
2¼ cups oat flour
1 cup almond meal/flour
1 tablespoon tapioca starch
1½ teaspoon baking soda
¾ teaspoon salt
⅔ cup coconut sugar
⅓ cup coconut oil, melted
¼ cup unsweetened applesauce
2 teaspoons vanilla extract
½ cup dark chocolate chips

Filling:
2 12-ounce packages silken tofu
⅓ cup maple syrup or agave nectar
¼ cup coconut sugar
3 tablespoons lemon juice
2 tablespoons oat flour*
2 tablespoons almond butter
1 tablespoon tapioca starch
2 teaspoons vanilla extract
½ teaspoon salt
Optional: ¼ cup dark chocolate chips, melted, for topping

View the full recipe at Emilie Eats →