Vegan Chocolate Cheesecake

This is a great dessert to make in advanced and to sit back and enjoy time with your guests.

BASE

154g Pack Oreos

30g Vegan Butter or Margarine, melted

CHOCOLATE FILLING

340g Dark Chocolate (most chocolate over 60% contains no milk)

60ml deodorised Coconut Oil

350g extra firm Tofu

4 teaspoons Icing Sugar, sifted

2 teaspoons lemon juice

200ml plant milk

2 Tablespoons Cocoa Powder

1 pinch Sea Salt Flakes

METHOD

Step 1 – Line the base and sides of a deep 20cm Spring form cake tin

Step 2 – To make the base, roughly crush the Oreos, add melted butter and mix. Press into the base of the prepared cake tin and chill it in the fridge for at least 30 minutes.

Step 3 – Gently melt the chocolate and coconut oil together.

Step 4 – Put the tofu, sugar, lemon juice, plant milk and cocoa powder into a blender and blend at high speed until completely smooth. Add the melted chocolate mixture and blend well together.

Step 5 – Pour the filling on top of the chilled base and chill for a further 3 hours.

Sprinkle with a few sea salt flakes before slicing and serving.