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?
By Admin Tofuture -

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

    1. 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

    1. 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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