Servings: 10. Prep Time: 4.25. Oven Time: 1.00.
Nutritional Information (Approximate)
Per Serving Size*
|*Fat: 26g (14g from Saturated)||*Carbs: 33g (4g from fibre)|
|*Protien 7g||*Calories 394|
Ingredients provided makes 10 servings.
Vegan Chocolate Cheesecake Ingredients
- 600g Silken Tofu (Organic)
- 2 Tsp Vanilla Extract (Organic)
- 135g Coconut Sugar (Organic)
- 2 Tsp Raw Cocoa Powder (Organic)
- 150g Dark Chocolate 70% Cocoa (Dairy-Free, Vegan)
- 100g Dark Chocolate 85% Cocoa (Dairy-Free, Vegan)
- 1 Container Fresh, Organic Raspberries
Vegan Chocolate Cheesecake (Base) Ingredients
- 50g Rolled Oats Oats (Organic)
- 50g Coconut Sugar (Organic)
- 85g Hazelnut Meal (Organic)
- 1/2 Tsp Ground Cinnamon (Organic)
- 1/4 Tsp Crystal Salt (Organic)
- 80ml Coconut Oil (Organic)
How To Cook The Vegan Chocolate Cheesecake (Method)
Step 1 of How to Cook a Vegan Chocolate Cheesecake
Preheat the oven to 350F or 160C fan forced. Release the base of a 7 1/2 Inch or 20cm (base measurement) springform pan and invert. spray the base and sides of the pan organic oil of your choice, preferably coconut or hazelnut .
Line the base with vegan baking paper, allowing a 1.5inch or 4cm extra paper hanging over the pan. Secure the base, paper side up, back in the pan.
Step 2 of How to Cook a Vegan Chocolate Cheesecake
For the base, process oats and sugar until finely chopped. Add the hazelnut meal, cinnamon and salt. Pulse to combine for less than one minute. Add coconut oil whilst mixing to ensure consistency. Do not over mix otherwise the cake will bake into a bread.
Pour the mixture into a pan and flatten into a biscuit like consistency. Remove as much air as you can, if in doubt about the air bubbles then cover the mixture and leave in the fridge up to four hours. The base should be baked in the oven at 350F in a fan forced oven for 20 minutes minimum.
Step 3 of How to Cook of Vegan Chocolate Cheesecake
Reduce oven to 1330F or 165C, leave the oven setting on fan forced. Break the organic tofu into small pieces and place inside the food processing bowel with the two tsp of vanilla. Blend until smooth, tap bowl or stir gently to remove air. Repeat this process adding sugar and cocoa.
Break chocolate into pieces and place in bowl. Melt the chocolate by placing the bowl in a clean sink and adding hot water into the sink. Do not get water in the bowl. Chocolate should melt in a few minutes.
Blend melted chocolate with tofu and vanilla. Make sure to fold the mix.
Bake for 40 minutes then turn the oven off, leaving the cake inside. When the oven and cake have cooled, remove the cake inside the fridge to firm for 2 hours. Dust the top of the cake with organic cacao and add organic raspberries on top.
Step 4 of How to Cook of Vegan Chocolate Cheesecake