Vegan Chocolate Tofu Cheesecake – Recipe
No Sugar November continues on my end, and this week I decided to go back to natural sweeteners (in this case dates). Also I've really been wanting to experiment with tofu again. I used to use avocados for this sort of recipe, but since I've become horrendously intolerant to them (*sob*) I wanted to try tofu instead. I hit the jackpot on this one.
The taste is pretty convincingly cheesecake-y thanks to the lime juice I used, while using cocoa butter to set it makes the taste more authentically chocolate-y than if I just used cocoa powder and coconut oil. It also sets a little more firmly than coconut oil would have while having to use less, making the texture really convinving, too. Altogether, if nobody told you this was made with tofu, you really would just think you're eating a real cheesecake.
The base is just a variation on my usual raw brownie recipe. Usually I use just pecans or a mixture or almonds and pecans, but since all I had were almonds and I was too lazy to go out and buy pecans, I decided just to leave them out. The brownie crust still turned out awesome.
For the topping I just sprinkled over some chopped pistachios and crumbled freeze-dried raspberries. Mostly, I admit, because I thought it'd look super cute – but also because the flavours and textures all work really well together.
This recipe takes only minutes to whip up, but you do need to let the cake chill overnight to set. If you don't have another day going spare to soak the dates for the filling beforehand, just simmer them in a pan of boiling water for five minutes, or until soft). No need to soak the dates for the crust, though. In any case, this recipe is just a matter of chucking some stuff in the food processor and letting it chill.
Ready? Let's go.
Ingredients for Raw Crust:
100g almonds
4 medjool dates
2 tbsp coconut oil, melted
1 tbsp cocoa powder
Ingredients for 'Cheesecake' Filling:
350g silken tofu
14 medjool dates, soaked in water overnight
4 tbsp cocoa powder
70g cocoa butter, melted
1tbsp soya lecithin
3tbsp lime (or lemon) juice
Ingredients for Raw Chocolate Ganache:
2 tbsp cocoa powder
2 tbsp coconut oil, melted
2 tbsp brown rice syrup
Toppings:
Handful of unsalted pistachios, roughly chopped
Freeze dried raspberry bits
Method:
1) Put all the crust ingredients into a food processor and whizz until crumbly-looking but starting to stick together. Pack the mixture evenly into the bottom of an 8″ springform or loose-bottomed tin.
2) Rinse out the processor, making sure there are no bits of crust hanging around, before whizzing all of the filling ingredients together (drain the dates first: you don't need the water).
3) Smooth the filling onto the crust in the pan, tap a few times on the counter to get rid of any air bubbles, and refrigerate overnight.
4) When set, run a knife around the edge of the cheesecake before freeing it from the tin and plating it up.
5) Stir all of the ganache ingredients together until smooth, and pour over the top of the cheesecake, smoothing and spreading it out.
6) Sprinkle your toppings over, slice and serve.
That's it, you're done. Enjoy, have fun, and feel free to sprinkle anything you like on your cake.
The taste is pretty convincingly cheesecake-y thanks to the lime juice I used, while using cocoa butter to set it makes the taste more authentically chocolate-y than if I just used cocoa powder and coconut oil. It also sets a little more firmly than coconut oil would have while having to use less, making the texture really convinving, too. Altogether, if nobody told you this was made with tofu, you really would just think you're eating a real cheesecake.
The base is just a variation on my usual raw brownie recipe. Usually I use just pecans or a mixture or almonds and pecans, but since all I had were almonds and I was too lazy to go out and buy pecans, I decided just to leave them out. The brownie crust still turned out awesome.
For the topping I just sprinkled over some chopped pistachios and crumbled freeze-dried raspberries. Mostly, I admit, because I thought it'd look super cute – but also because the flavours and textures all work really well together.
This recipe takes only minutes to whip up, but you do need to let the cake chill overnight to set. If you don't have another day going spare to soak the dates for the filling beforehand, just simmer them in a pan of boiling water for five minutes, or until soft). No need to soak the dates for the crust, though. In any case, this recipe is just a matter of chucking some stuff in the food processor and letting it chill.
Ready? Let's go.
Ingredients for Raw Crust:
100g almonds
4 medjool dates
2 tbsp coconut oil, melted
1 tbsp cocoa powder
Ingredients for 'Cheesecake' Filling:
350g silken tofu
14 medjool dates, soaked in water overnight
4 tbsp cocoa powder
70g cocoa butter, melted
1tbsp soya lecithin
3tbsp lime (or lemon) juice
Ingredients for Raw Chocolate Ganache:
2 tbsp cocoa powder
2 tbsp coconut oil, melted
2 tbsp brown rice syrup
Toppings:
Handful of unsalted pistachios, roughly chopped
Freeze dried raspberry bits
Method:
1) Put all the crust ingredients into a food processor and whizz until crumbly-looking but starting to stick together. Pack the mixture evenly into the bottom of an 8″ springform or loose-bottomed tin.
2) Rinse out the processor, making sure there are no bits of crust hanging around, before whizzing all of the filling ingredients together (drain the dates first: you don't need the water).
3) Smooth the filling onto the crust in the pan, tap a few times on the counter to get rid of any air bubbles, and refrigerate overnight.
4) When set, run a knife around the edge of the cheesecake before freeing it from the tin and plating it up.
5) Stir all of the ganache ingredients together until smooth, and pour over the top of the cheesecake, smoothing and spreading it out.
6) Sprinkle your toppings over, slice and serve.
That's it, you're done. Enjoy, have fun, and feel free to sprinkle anything you like on your cake.
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