VEGAN CHOCOLATE CHEESECAKE

VEGAN CHOCOLATE CHEESECAKE

INGREDIENTS:

CHEESECAKE

3/4 cup finely ground pecans
2 tbsp Wholesome Organic Fair Trade Raw Blue Agave Nectar
2 tbsp barley malt syrup
2 tbsp Wholesome Organic Fair Trade Sucanat Panela Whole Cane Sugar
2 tsp arrowroot
1/2 tsp vanilla extract
Pie crust for one 9-inch pie

FILLING

2 (10.5 oz each) packages extra-firm silken tofu
1/4 cup egg replacer
1/3 cup Wholesome Organic Fair Trade Raw Blue Agave Nectar
1/4 cup tofu chocolate, melted
3/4 tsp vanilla extract
1/3 cup Wholesome Organic Fair Trade Sucanat Panela Whole Cane Sugar
3 tbsp Fair Trade cocoa powder
3 tbsp water
1 tsp agar powder

DIRECTIONS:

Step 1

To make the cheesecake, roast the ground pecans at 300°F for 20 minutes or so. Transfer the pecans to a bowl and add the syrups, Sucanat, arrowroot and vanilla. Set aside.

Step 2

Prepare the granola crust and press the mixture onto the bottom and sides of an 8-inch cake pan, preferably a springform pan. Gently spread the pecan mixture evenly over the inside bottom of the pan on top of the granola crust.

Step 3

Pour the cheesecake filling (recipe below) over the pecan mixture and spread evenly in the pan. Bake in a preheated oven at 300°F, with a pan of water on the bottom shelf of the oven, for about 2 hours.

Step 4

Remove the cake from the oven and let cool to room temperature. Then refrigerate the cake and serve cold.

Step 5

To make the filling, put all ingredients in a blender and blend until smooth.