A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out for yourself, make it and come back and let me know what you think. Easy to make too !
Makes around 8 portions, depending on size.
INGREDIENTS FOR BASE
- 13 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuit that is vegan if you are unable to find vegan Digestives if you are in the States or Canada you may use Graham Crackers)
- ½ cup of walnuts
- ½ cup of vegan butter, or coconut oil melted
- 2 tbsp unsweetened cocoa powder
- 1 tsp coffee powder
- 1 heaped tbsp icing sugar, or confectioner’s sugar powder
- zest of an orange or tangerine
- 2 tbsp Kahlua
- a pinch of salt
If you live in the UK, the Coop stock vegan Digestive biscuits (http://veggies.co.uk/2011/09/10/cooperative-wholemeal-digestives/), and also Marks & Spencer Digestive bicuits are vegan. If you are in North America, Graham’s crackers are a good alternative to Digestives.
METHOD FOR BASE
So, first grease an 8 inch tin, and line it with greaseproof paper. Then break the digestive biscuits into a processor, and process until crumbs are formed. Next add the cocoa powder, the coffee powder and icing sugar – pulse for a few seconds.
Now add the walnuts to the processor, and process for a few moments – we do NOT want them powdered. Then add the melted vegan butter or coconut oil to the biscuit crumbs, and process for a half a minute.
Next, add the zest and kahlua and process again for a few seconds. Your base is ready to add to your tin – spoon this mixture into your lined container, and flatten evenly with your fingers and the palms of your hands. Now place this in the fridge for an hour or so until cooled. Now time to make your filling.
INGREDIENTS FOR FILLING
- 1 packet (349g) Firm Silken Tofu
- 125g dark chocolate, melted either in the microwave or bain marie
- 3 tbsp cocoa powdered mixed with 50 ml of hot water (mix into a paste, and allow to cool for a few minutes)
- 2 tbsp agave syrup
- 1 tbsp icing sugar, or confectioner’s sugar
- shavings of dark chocolate for topping and decoration
METHOD FOR FILLING
Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth.
Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add shavings of your dark chocolate on top to decorate.
Next, cover with foil and place in the refrigerator overnight.
I served mine from the tin with the greaseproof paper, which remains intact. The advantage of this is that the tin doesn’t get scratched, and no paper gets stuck on the biscuit base.
Bon Appetit !
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