Vegan Chocolate Cheesecake
A rich, creamy and indulgent vegan chocolate cheesecake with a crispy gluten-free crust.
Ingredients
For the Crust
- 100 g Pitted Dates
- 100 g Buckwheat Groats
- 60 g Oats
For the Chocolate Filling
- 350 g Silken Tofu
- 2 tbsp Maple Syrup
- 140 g Vegan Dark Chocolate
- salt to taste
Instructions
For the Crust
- Soak your dates in hot water for at least 30 minutes.
- Whilst your dates are soaking spread the raw buckwheat groats on a baking tray and roast at 190C (170C fan) for 20 minutes until dark brown.
- Blend the buckwheat until fine. Drain the dates, add them to the blender and pulse until a paste forms.
- Add the oats and a dash of salt to the blender and pulse until it all comes together and is sticky.
- Press the crust mixture into a 6" (15cm) round or square non-stick springform cake tin until compact, then place in the freezer.
For the Chocolate Filling
- In a clean blender, add the tofu and maple syrup and blend until smooth.
- Melt the chocolate on a bain-marie or in a saucepan on low heat. Once melted, pour into the tofu mixture and blend until well combined. Add in salt little by little until you reach your desired saltiness.
- Pour over the crust and refrigerate for at least 3 hours.
Notes
The nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- You can use roasted nuts instead of the buckwheat groats if you'd prefer!
- Soak your dates in water before blending them as this will make the process a whole lot quicker and easier.
- Make sure you either use silken tofu or the softest form of tofu you can find as firmer tofu may leave a lumpier result.
- I always melt chocolate using the bain-marie method. To do this bring a small saucepan with about 2cm of water to a simmer, and place the chocolate in a glass bowl that sits comfortably on the top of the saucepan yet not IN the saucepan and not touching the water. The heat from the water will melt the chocolate without burning it. You could also melt the chocolate in short bursts in the microwave, but you risk burning it.
- Be creative and use your favourite chocolate for this recipe, I used Sea Salt Chocolate, but you could use salted caramel, chocolate orange, mint chocolate…
- When slicing this baby, wet your knife with hot water and wipe before you make each cut.
Nutrition
Nutrition Facts
Vegan Chocolate Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
225
% Daily Value*
Fat
9.9
g
15
%
Carbohydrates
26.3
g
9
%
Protein
7.3
g
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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