• 13 vegan digestive biscuits crushed
• 1/2 cup vegan margarine melted
• 420g firm tofu
• 250g dark chocolate melted
• 6 tbsp unsweetened cocoa powder
mixed with 100ml water (blend it
together well to make a paste)
• 4 tbsp agave syrup
• 1 tbsp sugar
• 70g shredded almonds for topping
This “cheesecake” is so delicious that you won’t quite believe it’s vegan. A sophisticated dessert that melts in your mouth, it’s rich, chocolatey and rather heavenly. Indulge yourself!
Grease an 8 inch round springform baking tray.
Crumble the biscuits in a food processor.
Mix it thoroughly with the melted margarine and spread the biscuit base mixture evenly across the baking tin, pressing it down firmly with your fingers.
Put the tofu in the food processor and blend it until smooth.
Add the rest of the ingredients one at a time and beat it until all the ingredients are nicely blended in.
Using a spatula pour the filling onto the base and sprinkle the chopped almonds on top of the cheesecake.
Cover with tin foil and place in the fridge overnight, or alternatively in the freezer for about 3 hours, before serving.
So a huge thanks to Vanessa for this week's recipe and if you want to see more of Vanessa's delights click here. For more of my recipes, click here. Come back on Thursday for a review of the book.
Big Vegan Love,
Recipe and photos used with permission from essentialvegan.co.uk/Vanessa Almeida (2013)