• Vegan Chocolate Cheesecake

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


    • 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

    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.


    • 1 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 paste

    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]


  • One thought on "Vegan Chocolate Cheesecake"

    1. Awesome post! I browse your site regularly and you always post really great stuff.
      I shared this on Facebook and my followers
      really enjoyed it. Keep up the great work!

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