Vegan Chocolate Cheesecake




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


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


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.

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.

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.

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

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


Wholesome Organic Sucanat

Wholesome Organic Raw Blue Agave

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