This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more plant-based diet.

　　

Ingredients

12 servings

　　

Base:

⅔ cup (50g or 1¾ oz) desiccated coconut

　　⅔ cup (160g or ½ oz) cashew butter

　　¼ cup (60ml or 2 fl oz) pure maple syrup

　　

Filling:

500g (1 lb) silken tofu, at room temperature

　　⅔ cup (160g or 5½ oz) firmly packed brown sugar

　　200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly

　　2 tablespoons cocoa powder

　　1½ tablespoons cornflour (cornstarch)

　　

Toppings:

Blueberries, halved

　　Whipped coconut cream (optional)

　　

Step 1

Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.

　　

Step 2

To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

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　　From Everyday Fresh: Meals in Minutes by Donna Hay, copyright © 2020. Reprinted by permission of 4th Estate, an imprint of HarperCollins.Buy the full book from Amazon or Bookshop.