Silky chocolate espresso vegan cheesecake! Can it be?
YES my friends, yes it can.
Free of cholesterol and animal fats, this beauty is miles healthier than conventional dairy and egg-laden cheesecake, and furthermore, it has far fewer calories than other nut-based vegan cheesecake recipes - although, disclaimer - nut based vegan 'cheesecakes' are the BOMB and I am quite a fan of healthy calories ... I will definitely be making one soon ;)
So if not nuts, WHAT could possibly give that creamy cheesecakey texture?
Silky Chocolate Espresso Pie
What you'll need for the filling:
For the crust: This pie is versatile! There are many different variations of crust you could make - keeping in the healthy theme I'd steer clear of refined sugar or dairy crusts. I used my Easy As Pie 4 ingredient Pie Crust:
Preheat oven to 180 degrees.
Make your crust and press into a lightly greased 20cm pie dish. Refridgerate while you make the filling.
Use a food processor or blender (must be a powerful one) to combine all the filling ingredients and blend until just smooth (be careful not to over blend as this introduces air into the cheesecake, which, as you can see, causes cracking later on!)
Pour into the prepared crust.
Bake at 180 for 1 hour, then remove from oven and let it cool completely. Refrigerate for another 6 hours. The waiting is torture! But for the texture of this cheesecake it is really important to let it do it's thing.
For a real treat, frost with coconut chocolate ganache.
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