No cheese needed in vegan cheesecake

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Daniela Troia, of Zia's Cafe and Juice Bar in Towson, offers a vegan recipe for dessert: Chocolate Peanut Butter Tofu Cheesecake.

Chocolate Peanut Butter Tofu Cheesecake

Makes 8-12 servings

FILLING:

12 ounces dark chocolate

two 12-ounce packages of firm silken tofu

2 tablespoons agave nectar

1 teaspoon vanilla extract

4 tablespoons soy milk

1 1/4 cup organic peanut butter

ROLLED OAT PIE CRUST:

2 cups rolled oats

1/2 cup soy margarine

1/2 cup organic sugar

chocolate syrup for garnish

Melt chocolate over double boiler. Blend 12 ounces of tofu, melted chocolate, 1 tablespoon agave nectar, vanilla and 2 tablespoons of soy milk.

In separate bowl, blend 12 ounces tofu, 1 cup peanut butter, 2 tablespoons soy milk and 1 tablespoon agave nectar.

Blend oats, sugar and margarine and press into a springform pan. Cover bottom of crust with remaining peanut butter.

Pour chocolate tofu mixture in piecrust first, then peanut butter tofu mixture on top of that.

Allow to set in refrigerator for three hours.

Garnish with chocolate syrup.

Note: Agave nectar can be purchased at the Health Concern, 28 W. Susquehanna Ave., Towson, and at naturalzing.com

Per serving: 482 calories, 14 grams protein, 28 grams fat, 7 grams saturated fat, 49 grams carbohydrates, 5 grams fiber, 0 milligrams cholesterol, 238 milligrams sodium. Nutritional analysis by registered dietitian Jodie Shield.