Take Heart!
From Christian Vegetarian Association (CVA)

Best-Ever Chocoholics “Cheesecake”
MouthwateringVegan.com

Ingredients for Base:

13 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuit that is vegan if you are unable to find vegan Digestives)
1/2 cup of walnuts
1/2 cup of vegan butter, or coconut oil melted
2 tbsp unsweetened cocoa powder
1 tsp coffee powder
1 heaped tbsp icing sugar, or confectioner’s sugar powder
zest of an orange or tangerine
2 tbsp Kahlua
a pinch of salt

Preparation for Base:

  • First grease an 8 inch tin, and line it with grease-proof paper.
  •  Then break the digestive biscuits into a processor, and process until crumbs are formed.
  • Next add the cocoa powder, the coffee powder and icing sugar – pulse for a few seconds.
  •  Now add the walnuts to the processor, and process for a few moments – we do NOT want them powdered.  Then add the melted vegan butter or coconut oil to the biscuit crumbs, and process for a half a minute.
  •  Next, add the zest and kahlua and process again for a few seconds.
  •  Your base is ready to add to your tin.
  • Spoon this mixture into your lined container, and flatten evenly with your fingers and the palms of your hands. 
  • Now place this in the fridge for an hour or so until cooled.
  • Now time to make your filling.

Ingredients for Filling:

1 packet (349g) Firm Silken Tofu
125g dark chocolate, melted either in the microwave or bain marie
3 tbsp cocoa powdered mixed with 50 ml of hot water (mix into a paste, and allow to cool for a few minutes)
2 tbsp agave syrup
1 tbsp icing sugar, or confectioner’s sugar
shavings of dark chocolate for topping and decoration

Preparation for Filling:

  • Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth.
  • Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can.
  • Now add shavings of your dark chocolate on top to decorate.
  •  Next, cover with foil and place in the refrigerator overnight.
  •  I served mine from the tin with the grease-proof paper, which remains intact. The advantage of this is that the tin doesn’t get scratched, and no paper gets stuck on the biscuit base.

 

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