This is my favorite dessert! It is very easy to make. If chilled for a couple of hours, the consistency is like a chocolate cream pie. When you chilled overnight, this dessert becomes thick like a cheesecake.
Vegan Chocolate Cheesecake
2 c blanched almond flour
1/4 c organic unbleached all-purpose flour
4 tbsp Earth Balance organic vegan butter
1/4 c coconut sugar
1/2 c coconut sugar
2 c semi-sweet non-dairy chocolate chips
5 tbsp Earth Balance organic vegan butter
1 14 oz block organic firm tofu
2 tbsp cornstarch
Coconut whipped topping
1 can coconut milk (refrigerated)
1 tbsp Vanilla powder
1/4 c powered sugar
Prepare a 8 1/2 spring form pan with butter. The place foil around the bottom and up the sides. Place flours and sugar in small bowl and stir. Slowly stir in melted butter. Place mixture in bottom of prepared pan. Press with fork.
In a double broiler place the chocolate, sugar and butter. Stir until melted. In a blender place the tofu and cornstarch. Puree until creamy. Then while blender is still running pour in chocolate.
Pour mixture over prepared crust. Your cheesecake will bake in a water bath. Place cheesecake in large baking dish. Then pour warm water between the spring form pan and baking dish. Bake for 45 minutes at 350 degrees.
Place the cake in the refrigerator for a couple of hours prior to eating.
Coconut whipped topping:
Remove firm portion of coconut milk from can and place in mixing bowl. With mixer on medium put in vanilla powder and sugar. Mix until creamy.