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?
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 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
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]