Panda With Cookie
Monkey Chow
Bean Forest
(no this doesn't contain tofu!)
Sew Fine Fabric
Hungry Knife
Yes it's Sunday and I'm doing a Saturday post. The world has gone all topsy turvy.
Do you like tofu? It's ok if you don't. I'm only starting to like it now that I'm eating more vegetarian food. I tried a tofu cheesecake at Fresh in Launceston and fell in love. I had to have more. So when I found a recipe for Chocolate and Tofu cheesecake, I decided to make it for the BrisStyle 'From Hobby To Wholesale' Information Session yesterday. It turned out a bit crumbly, but everyone seemed to like it (including my husband Tim, surprisingly!). Thank you Janella at Good Chef Bad Chef for the recipe. And please check out the BrisStyle blog for more Etsy finds!
Chocolate and Tofu Cheesecake
Base
1 cup rice flour
1 cup almonds or hazelnuts
2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1 tablespoon of agave or maple syrup
1/3 cup sunflower oil or omega spread
1 teaspoon of vanilla essence
Pinch of salt
Filling
450g dairy free dark chocolate
180g silken tofu (not firm!)
30ml of strong instant coffee
1 teaspoon of vanilla essence
1/3 cup grated palm sugar (optional)
Heat oven to 160C and lightly grease a 20cm spring form pie tin with some sunflower oil or omega spread.
For the base, put the dry ingredients in a food processor and blitz until the mixture resembles breadcrumbs. Then add the wet ingredients and blitz again until it forms a ball. Press the mixture into the base and sides of the pie tin. Bake for 15 minutes then set aside.
Next, melt the chocolate and palm sugar in a bowl over a simmering pot of water. Let it cool a little, then blend in the tofu, coffee and vanilla. Pour on top of the cooked base and bake for another 20 minutes. Allow it to cool before taking out of pie tin. Serve with berries piled on top.
Enjoy! T x
