Updates! (June 1/11) One of my readers let me know that her cheesecake turned out a little more mousse-like than cheesecake-like. So I’m suggesting that you add a pack of gelatin to the recipe.
For the vegans out there, you can substitute gelatin with a quarter cup of agar flakes.
For those with nut allergies, omit the almond butter, and use rice milk instead of almond milk.
The video of this recipe is also posted here.
Ok, I’m one day late for recipe Thursday… but I promise it was worth the wait for this gluten-free, sugar-free vegan chocolate blackberry cheesecake! I’m still waiting for my video clip from my segment on Rogers Daytime in Ottawa last Monday, so more on this coming soon!
This is a medium level recipe that takes some patience and might make a bit of a mess, but the result is well worth it. The crust is essentially a chocolate bar, with a creamy cocoa berry filling… yum!!
Chocolate Crust Ingredients:
6 squares unsweetened baker’s chocolate
1/4 tsp stevia powder
3 tbsp honey
1/4 cup coconut oil
1 tsp vanilla
100g ground almonds
1/4 cup honey
1/4 cup cocoa powder
1/4 cup almond butter (optional)
1 tsp vanilla
1/2 cup almond milk
1 pack of gelatin, dissolved in 1/4 cup water
2 cubes firm tofu
1-1/2 cups fresh blackberries
- To make the crust, heat a double boiler over medium heat and melt chocolate, stevia, honey, coconut and vanilla. Once melted, stir in ground almonds.
- Line an 8-inch spring form cake pan with parchment paper. Pour chocolate mixture into the pan, spreading the chocolate evenly. Cool for 2 hours in the refrigerator, or until crust has hardened
- While crust is cooling, prepare the filling. In a medium sized bowl, mix together honey, cocoa, vanilla and almond milk.
- Because this mixture is very thick, it’s best to work in small amounts, rather than trying to blend everything at once. Using an upright or hand blender (not a hand beater/mixer), blend a small amount of milk mixture with half a cup of tofu and a handful of berries until smooth. Set aside in a separate bowl, and continuing blending ingredients until finished.
- Once you’re finished, mix your blended tofu filling batches by hand, and pour into cake pan over hardened crust.
- Bake in preheated oven at 350oF for 30 minutes. Refrigerate to cool and remove from pan before serving. Top with fresh berries and enjoy!