Vegan Chocolate Cheesecake

I'm back from the dead and come bearing cheesecake! 

Decadent, rich, vegan cheesecake!

This recipe actually comes from taste.com.au and I was amazed with how well it turned out. Even the two non-vegans I served it to loved it and commented on how smooth and creamy it was, ironic for something with no cream whatsoever. 

As a side note, the fact that recipes like this are now featured on mainstream websites like Taste.com just goes to show how popular plant-based eating has become in recent years and it continues to blow my mind!

If you're after a simple recipe that even the most discerning dessert fans will love, give this one a shot!

For the Base:

1/2 cup rolled oats

1/4 cup coconut sugar

3/4 cup almond or hazelnut meal

1/2 tsp ground cinnamon

Pinch of sea salt

1/3 cup coconut oil, melted

For the Filling:

600g silken tofu

2 tsp vanilla extract

3/4 cup coconut sugar

2 tbsp cacao

250g dark chocolate (dairy free)

Fresh berries to serve.

Method:

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. 

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. 

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 4 hours or overnight to chill. Dust with extra cacao. Serve with raspberries.