Decadent Vegan Chocolate Cheesecake
Perfect for any occasion, whether it’s a cosy family gathering or a special celebration, this cheesecake is sure to impress. So, grab your apron, and let’s whisk our way to a guilt-free dessert heaven. 🎉
For the Base:
6-8 Cacao Hiya Bars
2 tablespoons coconut oil, melted
For the Filling:
2 cups silken tofu
1/2 cup coconut cream
1/2 cup maple syrup or agave nectar
1/2 cup cacao powder
1/3 cup melted coconut oil
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Crush the Cacao Hiya Bars into a fine crumb using a food processor or a rolling pin and a sealed bag.
Mix the crumbs with the melted coconut oil until well combined.
Press this mixture firmly into the bottom of a lined springform pan (about 8 inches in diameter) to form the base. Place in the freezer to set while you prepare the filling.
In a blender, combine the silken tofu, coconut cream, maple syrup (or agave nectar), cacao powder, melted coconut oil, vanilla extract, and a pinch of salt.
Blend until the mixture is smooth and creamy.
Pour the chocolate filling over the prepared base and smooth out the top with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Place in the freezer to set for at least 4-5 hours, or overnight for the best results.
To Serve:
Remove the cheesecake from the freezer about 10-15 minutes before serving.
Garnish as desired. Enjoy! 😋
