Chocolate and Tofu cheesecake

February 27, 2017

Ingredients

Base

1 cup rice flour

1 cup almonds or hazlenuts

2 tsp cinnamon, ground

1 tsp ginger, ground

1 tbls agave or maple syrup

1/3 cup sunflower oil or omega spread

1 tsp vanilla essence

Pinch of salt

Filling

450g dairy free dark chocolate

180g tub silken tofu

1 shot of espresso or 30mls of strong instant coffee

1 tsp vanilla essence

1/2 cup palm sugar or 1/3 cup palm sugar, grated (optional)

Topping (optional)

A handful of fresh berries

Directions

1Heat your oven to 160oC and lightly grease a 20cm spring form pie tin with omega spread or sunflower oil.

2For the base, put the dry ingredients in a food processor and blitz until the mixture resembles fine breadcrumbs. Then add the wet ingredients and blitz until the mixture comes together on a ball. Press the mixture into the base and sides of the pie tin. Bake for 15 minutes then set aside.

3Next, melt your chocolate in a bowl over a simmering pot of water. Blend your tofu then stir it through your slightly cooled chocolate. Pour into the pie dish and bake at 160oC for 20 minutes. Allow to cool before taking it out of the tin. Serve with loads of berries piled on top.

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