Vegan Chocolate Cheesecake

This vegan chocolate cheesecake is like a mini miracle. Your lightly-pressed tofu transforms into a silky, chocolatey mousse and no one would even suspect it’s even there. With superfood ingredients packed in the base, you get a healthy hit whilst indulging into a scrumptious pudding. Can’t be bad?

INGREDIENTS

Base

  • 1 cup pitted dates
  • ½ cup almonds
  • ½ cup coconut chips
  • 2 tbsps cocoa powder
  • 1 tsp cocoa nibs
  • ½ tsp cinnamon
  • 2 tbsps flaxseeds

Topping

  • 1 x 400g block tofu, light- pressed
  • ½ cup cashews, pref. soaked for 2-4 hours
  • 3 tbsp maple syrup
  • 2 tbsps raw cocoa powder
  • ¼ tsp vanilla extract

METHOD

Whizz the base ingredients together, press into a 10” flan case and put into the fridge or freezer to set. If you need it to set in a hurry, the freezer is best.

Topping Method

Whizz the topping ingredients together and pour over prepared cake bases. Chill for at least ½ hour to set before serving. Top with fresh blackberries or raspberries to serve and scatter with grated chocolate.

[Picture credit: Kimberly Espinel, The Little Plantation]

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