Vegan Chocolate Cheesecake with Berries

Vegan Chocolate Cheesecake with Berries

This recipe turns out delicious! We are calling it cheesecake because it has a very similar texture to the original recipe, but this version is dairy-free, gluten-free and egg-free, and does not need to be baked either – impressive we know!

The secret for the base is to blend it as much as possible until the mixture becomes smooth and uniform. Before finalising it, try it and if you need to add a bit more water or a bit more sugar, feel free to do so.

The Absolute Organic products you will need for this recipe are:

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Ingredients

• Base
• 1 cup of Absolute Organic Cashews or your favourite nuts
• 2/3 cup of pitted Organic Medjool Dates
• Filling
• 500g of firm Organic tofu
• 300g of Absolute Organic Dark Chocolate Chips
• 120g of Raw Sugar
• 1 cup of water
• Topping
• 1/2 cup of Organic berries
• 1/2 cup of Organic strawberries roughly chopped
• 1 tablespoon of sugar
• 2 tablespoons of water

Instructions

1. Base:
   Blend all the base ingredients in a food processor until it becomes a dough.
2. Filling:
   In a saucepan boil the water with the sugar and turn the heat off.
3. Add the chocolate drops to the pan until the chocolate is completely melted.
4. Move the mixture to a blender adding the tofu pieces into it. If your blender has a glass base, we recommend you to wait until the mixture cools down a bit. Blend this mixture very well until smooth and uniform.
5. Assembly:
   In a rounded deep pie pan with a removable bottom, add the base dough, spreading it out with your hands until it makes a uniform layer.
6. Add the base mixture on top and move it to the fridge for 1 hour.
7. Topping:
   Cook the berries and sugar in a saucepan on medium heat until the sauce thickens up like a syrup.
8. Add the strawberries, cook for about 3 more minutes and turn the heat off.
9. After leaving the base in the fridge for 1 hour, pour the berries sauce on the top and bring it back to the fridge for another hour.
10. Enjoy!