Wednesday, January 13, 2016


½ cup whole unsalted unroasted cashews, soaked in water over night
½ cup well mashed ripe banana
(about two medium sized bananas)
1 packet of silken tofu, drained
2/3 cup of sugar
2 tablespoons coconut oil at room temperature
4 teaspoons arrowroot powder
1 tablespoon of lemon juice
2 teaspoons vanilla extract
¼ teaspoon almond extract
pinch of sea salt
2/3 cup unsweetened chocolate chips or block chocolate broken into bits

Preheat oven to 190 deg
Lightly brush tart pan with removable base
Prepare crust and press firmly into pan. Bake for 10 minutes and move the pan onto a cooling rack.

While the base cools prepare the filling.
Drain the cashews and blend with the banana, tofu, sugar, coconut oil, arrowroot powder, lemon juice, vanilla extract and almond extract. Bend until completely smooth.
Set aside ¼ cup of batter and pour the rest into the pie crust. Melt chocolate pieces over a double boiler or in  glass bowl in the microwave.
Stir until chocolate is smooth add the reserved batter and stir through until smooth.
Spoon dollops of chocolate batter randomly onto the cheesecake. Poke the end of a chopstick into the  chocolate batter and gently swirl around the top to create a marble like pattern Repeat with the remaining chocolate blobs.
Bake the cheesecake for 50 to 55 minutes until the top is lightly puffed and the edges of the cake are golden.
Remove the cake from the oven and place on a cooling rake for 20 minutes. Cool furfer in the fridge for at least 3 hours or better over night before serving.
To serve, slice the cake with a thin sharp knife dipped in cold water.


Stir in a ¼ cup of Kahlua or your favorite coffee liqueur, into the chocolate batter.

Recipe from, Vegan Pie In The Sky by Isa Chandra Moskowitz and  Terry Hope Romero

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