Ve­gan choco­late ‘cheese­cake’

serves / 10 prep / 4 hours 25 min­utes cook / 1 hour

Western Times - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons

In­gre­di­ents 600g silken tofu, well drained 2 tsp vanilla ex­tract 135g (3⁄4 cup) co­conut sugar 2 tbsp raw ca­cao pow­der, plus ex­tra, to dust 150g dairy-free dark choco­late (70 per cent co­coa), melted, cooled 100g dairy-free dark choco­late (85 per cent co­coa), melted, cooled Fresh rasp­ber­ries or thawed frozen rasp­ber­ries, to serve BASE: 50g (1⁄2 cup) rolled oats 50g (1⁄4 cup) co­conut sugar 85g (3⁄4 cup) hazel­nut meal 1⁄2 tsp ground cin­na­mon Large pinch of sea salt 80ml (1⁄3 cup) co­conut oil

1. Pre­heat the oven to 180C/160C fan-forced. Re­lease the base of a 20cm (base mea­sure­ment) spring­form pan and in­vert. Spray with oil. Line the base with bak­ing pa­per, al­low­ing a 4cm over­hang. Se­cure the base, pa­per side up, back in the pan. Grease the side of the pan and line with bak­ing pa­per.

2. For the base, process oats and sugar un­til finely chopped. Add the hazel­nut meal, cin­na­mon and salt. Pulse to com­bine. Add oil and process un­til mix­ture comes to­gether. Press mix­ture into base of pre­pared pan. Bake for 20 min­utes or un­til golden. Set aside to cool. 3. Re­duce oven to 170C/150C fan-forced. Place tofu and vanilla in the bowl of a food pro­ces­sor and process un­til smooth. Add sugar and ca­cao. Process un­til smooth. Add all the melted choco­late and process, scrap­ing down side with a spat­ula, un­til com­bined. Spoon over pre­pared base. Smooth sur­face. Bake for 40 min­utes or un­til just firm (mix­ture will still be soft in cen­tre). Turn off oven and leave to cool in oven with door ajar. Cover and place in the fridge for four hours or overnight to chill. Dust with ex­tra ca­cao. Serve with rasp­ber­ries.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.