Guilt free dessert? Yes please! This can actually be eaten for breakfast, snack, or as a side dish as well! There is no sugar added to this, and there’s lots of protein and nutrients, so feel free to indulge without guilt! You can even swap the bananas out for pumpkin and other flavors! I’ll most likely be trying that soon for Thanksgiving and posting other pics too!
Cheesecake
3 ripe bananas
1/4- 1/2 c raw almond butter
5 oz extra firm tofu
8 oz silken tofu
1/4 cup & 3 Tbs shredded unsweetened dried coconut
Put all ingredients into high speed blender or food processor, and then pour into baking dish (I used a glass one for easy removal from pan). If desired, sprinkle top with the 3 Tbs or more of coconut, and place in preheated 350 degree oven. Cook until top is browned and coconut is crunchy but not overcooked. Let cool for about 10 minutes at least to let cheesecake solidify. You can refrigerate too if you want. Enjoy!
A Pinch and a Dollop 