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Vegan chocolate 'cheesecake'
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Prep Time:
265 minutes
Cook Time:
60 minutes
Total Time:
325 minutes
Indulgent dairy-free vegan dark chocolate cheesecake for ultimate delight.
Ingredients:
  • 600g silken tofu, well drained
  • 135g (3/4 cup) coconut sugar
  • 40.00 ml raw cacao powder, plus extra, to dust
  • 150g dairy-free dark chocolate (70% cocoa), melted, cooled
  • 100g dairy-free dark chocolate (85% cocoa), melted, cooled
  • Fresh raspberries or thawed frozen raspberries, to serve
  • 50g (1/2 cup) rolled oats
  • 50g (1/4 cup) coconut sugar
  • 85g (3/4 cup) hazelnut meal
  • Large pinch of sea salt
  • 80ml (1/3 cup) coconut oil
Instructions:
  • Preheat your oven to 180C/160C fan forced. Prepare a 20cm springform pan by spraying it with oil, lining the base with baking paper (leaving a 4cm overhang), securing the base back in the pan, greasing the sides, and lining them with baking paper.
  • In a food processor, blend oats and sugar until finely chopped. Add hazelnut meal, cinnamon, and salt, then pulse until mixed. Pour in oil and blend until mixture forms. Press the base into the pan evenly. Bake for 20 minutes until golden, then let it cool.
  • Preheat your oven to 170C/150C fan forced. Combine tofu and vanilla in a food processor until smooth. Add sugar and cacao, then mix until smooth. Incorporate melted chocolate by processing and scraping the sides until fully combined. Spoon mixture onto prepared base and bake for 40 minutes until slightly firm (center will still be soft). Allow it to cool in the oven with the door ajar, then refrigerate for 4 hours or overnight. Dust with extra cacao and serve with raspberries.

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