Dark Chocolate & Espresso Cheesecake
1 Packet of Nice biscuits, crushed
75g Olivani, melted
½ teaspoon ground cinnamon
A handful of hazelnuts crushed (optional)
500g dairy free dark chocolate
190g tub silken tofu
1 shot of espresso or 30mls of strong instant coffee
1 tsp vanilla essence
1/3 cup palm sugar, grated (optional)
Heat your oven to 160oC and lightly grease a 20cm spring form pie tin with omega spread or sunflower oil.
For the base, mix the crushed biscuits and hazelnuts with the butter and cinnamon. Press the mixture evenly on to the base of the tin and up the sides, using the back of a spoon to cover evenly.
Bake for 15 minutes then set aside.
Melt the chocolate in a bowl over a simmering pot of water. Blend your tofu in a blender, then stir it through your chocolate.
Pour into the pie dish and bake at 160oC for 20 minutes. Should feel a bit firm. Allow to cool before taking it out of the tin. Serve with loads of berries piled on top and a dusting of icing sugar
Source: Alana May