How do you make a “healthy” dessert that doesn’t look or taste healthy? Make this vegan chocolate cheesecake with silken tofu. EASY.
Ok ok, there’s plenty of chocolate in here but when you hold that up against the silken tofu (all that protein!), the dates (so fibrous!), the almonds (hello vitamin E!) and the hemp milk (oh heyyyyyy calcium!) you’d be hard pressed to find a healthier cheesecake in a non-vegan recipe. But we don’t do non-vegan around these parts, do we?
And the ridiculous thing is, it tastes delicious. Don’t be put off by the tofu – it really doesn’t taste like it. I had a mild panic attack when I put the the silken tofu in the blender without any of the other ingredients and gave it a whizz, as it smelled so much like tofu. No one wants to eat cake that tastes and smells like tofu, unless you’re hardcore vegan level 5,890 or something.
Adding the melted chocolate, vanilla, cacao powder and agave ensured that the filling tasted not like tofu at all. In fact, the urge to lick not only the food processor, but stick my finger in the filling itself was overwhelming. You can even just make the filling without the base and have yourself a tofu mousse (SO GOOD).
And the best thing about this recipe? No baking. The joys!
Go nuts with the toppings – raspberries, cream, nuts, chocolate shavings etc. and create something you really want to eat. I just popped some hazelnuts on the top and circled with some cacao nibs for this one.
Here’s the recipe, go forth and veganize, folks.
1 cup almonds (most other nuts (hazelnuts, pecans) can also be used)
1 cup medjool dates
Pinch of salt
200g dark chocolate
350g silken tofu (DO NOT use firm tofu! You will regret it…)
1 tsp cocoa powder
1 tsp vanilla extract
2 tablespoons plant milk (I used hemp, but soy, almond or oat will also work)
Pinch of salt
1 tablespoon agave
Pulse the almonds with a pinch of salt in a food processor with a sharp blade until relatively fine. I kept mine a little chunky, but it’s personal choice!
Add the pitted dates and pulse/blend until well combined. You want the mix to hold together when you press it in your hands. It might look loose and not sticky when you’re blending, but give it a squash with your hands and you’ll know if it’s ready to go.
Line a 9 inch spring-form tin with clingfilm or baking paper.
Transfer the blended ingredients to the spring-form tin and press down firmly. I use my fingers because it’s easier to get the base even around the sides. Press, press, press and put aside.
Melt the chocolate using a bain marie method (see here) until smooth.
While the chocolate is melting, add the tofu to your (cleaned) food processor and blend until smooth. Add the remaining ingredients (cocoa powder, melted chocolate, vanilla extract, plant milk, agave and salt) and blend until smooth.
Taste (try not to eat the entire mix…) and adjust with more agave if needed.
Transfer the chocolate tofu mix to the cake base and smooth over the top, ensuring an even spread of chocolate mix across the cake.
Add your favourite toppings.
Place in the fridge and chill. Best served straight from the fridge, but can be served at room temperature.
Time to make: 10 minutes base, 10 minutes melting chocolate, 10 minutes filling, 5 minutes putting together = 35 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2, relatively simple, just a faff making the two parts separately