Pistachio Cherry Choc Cheesecake
- Vegan Tofu-based cheesecake.
- Makes enough for 8-12 slices.
- Topped off with fudge-style chocolate icing!
- Decorate with fresh or freeze-dried fruit.
225g Wholemeal Flour, sifted.
1 Tbsp Coconut Syrup for the base, plus 175g for the filling.
55g Deodorised Coconut Oil, unmelted.
300g-350g/1 carton Firm Silken Tofu
250g Pistachio Kernels, plus an extra 30g-50g for garnishing.
300ml Coconut Milk
2 Tbsp Potato Flour
1 tsp Vanilla Powder
80ml Lemon Juice
2 pinches of salt, one for the filling and one for the topping.
20g Freeze-Dried Cherries
5-10g Freeze-Dried Cherry Powder
55g Cacao Butter Buttons
40g Coconut Cream
50g Cacao Liquor Buttons
120g Medjool Dates, stones removed
2-3 Tbsp Sunflower Seeds
- Zest of 1 Lemon.
- Pre-heat the oven to 180°c Fan/200°c/Gas Mark 6.
- In a medium bowl mix the flour, coconut blossom nectar and coconut oil until you have a dough. If the mixture is hard to come together use a little water to bring it together into a dough. Press the dough firmly and evenly into the bottom of a loose-based flan or cake tin (diameter 20cm). Set to one side.
- In a food processor or blender, combine all the cheesecake ingredients (apart from coconut milk) and process until smooth. Add the coconut milk and process for another 30 seconds.
- Pour the mixture into the tin and bake in the oven for 15 minutes at 180°c. Then reduce the temperature to 120°c and bake for further 45 minutes.
- Remove from the oven and allow to cool in the tin. Refrigerate until thoroughly chilled and firm for around 2 hours.
- To make the chocolate ‘icing’ first grind the sunflower seeds in a coffee grinder or small blender. If your blender cannot cope with a small amount then blend them with the Medjool Dates and the Coconut Cream. Set these to one side.
- Melt the Cacao Butter Buttons and Cacao Liquor Buttons in a heat-proof bowl set inside a saucepan of boiling water. You do not need to heat on the hob. Ensure no water comes into contact with the melting mixture.
- As the buttons melt stir in the the date, sunflower and coconut cream paste. Add a pinch of salt.
- Using a palette knife or large spreading knife cover the top of the cheesecake. The mixture should have the consistency of butter-cream icing.
- Decorate the top with crumbled pieces of Freeze-Dried Cherry and dust with Cherry powder. Finally, roughly crush the 30-50g of the Pistachio Kernels and sprinkle in a circle in the middle.
- Serve a slice on its own or with a vanilla-based sauce, eg. Dairy-free Yoghurt, Custard or Ice-cream.