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Recipe | ❤️ Rich Chocolate Vegan Mousse Cheesecake

Updated: Dec 10, 2019

It's been a really exciting couple of months for me as I decided to start my own food business and host a supper club at my home. I have a few under my belt now but the first supper club was a little daunting, as I'm sure you can imagine!

Was I actually going to invite STRANGERS into my home and ask them to pay ME for MY food? To put a little more pressure on the first night, one of my lovely diners was non-dairy, meat-free, so this wasn't going to be one of those straight-forward meals that would suit everyone. I was going to have to be a little creative, think outside the box and get really organised.

I was intrigued to come across several recipes which avoided dairy for desserts and must say, this one for chocolate vegan mousse cheesecake blew my mind and really changed the way I think about vegan food. I have tweaked the recipe a little after some testing and implore you to make this because it is so delicious and so EASY. It contains TOFU (yes, TOFU - open minds people!), maple syrup and lot's of chocolate (amongst other nice things). My guests on the night (who have now become friends!) loved this dessert and have asked for the recipe - hence the inspiration for this blog post. Make it this weekend & enjoy!



32 Oreo cookies (or other brand sandwich cookies containing the exact Oreo ingredients)

6 tablespoons of melted margerine

400 grams of good-quality dark chocolate (70%)

1/2 cup maple syrup

600 grams silken tofu

2 tablespoons good quality vanilla extract

Icing sugar for dusting



Put the Oreos into a food processor and pulse until the cookies resemble a semi-fine crumb. Melt the margerine in the microwave. Get the food processor going again and add the melted butter until the mixture is slightly sticky. If you squeeze a handful, it should stay together in your hand.

Line a 9-inch spring form baking pan with baking paper. Transfer the cookie mixture to the pan and press the mixture firmly against the bottom and sides of the pan. Transfer to the fridge and chill for least 6 hours.

When the crumb mixture has set, it's time to make the filling!

In a blender, combine the tofu, maple syrup and vanilla. Meanwhile, get a double boiler going on your stovetop (this is a pan of boiling water with a glass mixing bowl sat over it - the water should not touch the bottom of the bowl). Add the chocolate to the mixing bowl and slowly stir it until it is completely melted.

Let the melted chocolate cool slightly, then add it to the mixture in the blender and blend until smooth. Add this to the chilled pie base and simply put it in the fridge for at least 8 hours or overnight (recommended).

Next, slice and plate up - sprinkle a little icing sugar over if you like! Or serve up with fruit, like raspberries or strawberries!

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