- 2 (14 ounce) packages extra firm tofu, drained and cubed
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup cold butter, cut into cubes
- 1/4 cup crystallized sugar cane juice (such as Sucanat®)
- 1/4 cup unsweetened cocoa powder
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch spring-form pan.
- Blend tofu, cream cheese, maple syrup, coconut oil, cold butter, sucanat, cocoa powder, egg, vanilla extract, and almond extract in a blender or food processor until smooth; pour into prepared spring-form pan.
- Cover the bottom of the pan with aluminum foil and place it into a pan at least 1 inch larger than the spring-form pan. Pour about 1/2 inch water into the larger pan.
- Bake in the preheated oven until mostly set, about 1 hour and 20 minutes; cool at room temperature until just warm before chilling completely in refrigerator, 8 hours to overnight.