This is one of my all-time favorite desserts – don’t be skeptical of the ingredients in this vegan variation! The silken tofu gives a rich, creamy texture that would fool anyone into thinking you’d used heavy cream (with none of the fat or cholesterol and 3x the protein).

It can be a bit hard to find vegan white chocolate in shops but Amazon has a ton of options – I used the King David brand vegan white chocolate chips and found they worked very well. A spring-form cake pan is also really helpful for this recipe – my favorite is the Nordic Ware brand pan.

The chocolate leaves are optional but make a nice effect if you chose to use them!