Throw a can of drained and drenched chickpeas into a blender along with half a cup of cocoa powder, a package of firm tofu, eight match dates, a teaspoon of vanilla egg, extract and a cup of a plant-based milk.
Blend it until super smooth.
Pour it into a cheesecake tin.
Bake it at 350 fah for 40 minutes.
Let it cool in the fridge and enjoy a super delicious and super healthy chocolate cheesecake.
