Ingredients:
2 cups graham cracker crumbs
1/4 cup maple syrup
2 tablespoons apple juice
2 tablespoons canola oil
1 lb firm tofu, rinsed
2 bananas, quartered
1 cup maple syrup
1/2 cup vanilla-flavored soymilk
1/2 cup almond butter
1/3 cup cocoa powder
1 tablespoon freshly squeezed lemon juice
1 tablespoon vanilla
1 tablespoon white miso
Directions:
Preheat oven to 350F degrees.
In a bowl, stir together the 4 crust ingredients and press onto the bottom of a lightly greased 9-inch springform pan.
Bake in preheated oven for 10 minutes; let cool.
To make filling, rinse tofu and cut into quarters.
In food processor, puree tofu until smooth.
Add bananas, maple syrup, soy milk, almond butter, cocoa, lemon juice, vanilla and miso; blend until very smooth.
Pour over crust.
Bake for 55 minutes in preheated oven or until cake tester comes out clean.
Let cool completely before serving.
Use a serrated knife for cutting, for best results.
Servings: 12
Time preparation: 20 min.
Time total: 85 min.