Thursday, 5 July 2012

Chocolate Cheesecake

This recipe is so good that you won't believe its vegan. Its rich, chocolaty, smooth and heavenly tasty. You can have on its on or as we did at home, pour a strawberry sauce on it (recipe soon to come). I can't express enough how good this is, you have to try it for yourself!

Ingredients for the base:
13 vegan Digestive biscuits crushed
½ cup of spread melted (I used Pure Sunflour)

Ingredients for the filling:
698g silken firm tofu
250g good quality dark chocolate melted
6 tbsp unsweeted cocoa powder mixed with 100ml water (it will mix into a paste)
4 tbsp agave syrup
1 tbsp sugar
Shavings of dark chocolate for topping

Method base:
1 - Break the Digestives on a food processor
2 - Add the melted spread
3 - Grease a 8 inches round spring form baking tray and line it with greaseprood paper 
4 - Spread the mixture evenly into the baking tin and set aside

Method for the  filling:
1 – Place the tofu into the food processor and add the remaining ingredients.
2 – Process until all the ingredients are blended and smooth
3 – Using a spatula spread the filling onto the base and add the chocolate shavings
4 – Cover with foil paper and place in the fridge overnight


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