Its world Chocolate today! So we wanted a really special chocolate recipe to celebrate. Vegan food blogger @marylesplantry took on the task and totally nailed it. If you’re in any doubt as to whether this cheesecake tastes as good as it looks, take it from us it does! Happy baking!
You will need an 8 inch shallow cake tin
200g Oreos + about 5-6 more to decorate
200g Silken Tofu
2tbsp Agave syrup
80g Vegan white chocolate melted
Half the cream from a chilled tin of coconut milk
75g Almond butter
3/4 cup Oat milk
2tbsp ‘Crazy Good Cacao’ protein powder
One handful Oreos crushed
140g Dark vegan chocolate
Cream from one chilled tin of coconut milk
1tbsp Almond butter
THE NIGHT BEFORE MAKING
Place the 2 tins of Coconut milk in the fridge to chill overnight.
Preheat the oven to 180 degrees Celcius.
Place the biscuits a into a food processor and process until crumbly. Press into the bottom of your cake tin and refrigerate.
Place the filling ingredients except the oreos and melted white chocolate into a food processor and process until smooth. While processing pour in the white chocolate gradually.
When completely smooth stir in the crushed oreos and quickly pour into the tin on top of the oreo base.
Bake at 180 degrees for about 50 minutes.
Take out of the oven but leave the cake in the tin and let cool completely.
Place all the ingredients in a saucepan and melt stirring all the time.
Pour over the cooled cake and let set in the fridge.
When set take out of the tin and decorate with Oreos.