Are you a self-proclaimed choco-holic like I am? You’re in luck! For a vegan cheesecake this thing is satisfying, rich, and oh so chocolatey, look no further. My choco-holic vegan tart will please vegans and non-vegans alike, so don’t tell them. Our secret!
choco-holic vegan tart
For a vegan cheezecake this thing is satisfying, rich, and oh so chocolatey. Non-vegans will have no idea this is vegan, so don't tell them. Our secret!
- 3/4 C finely ground almonds
- 1/4 C cocoa powder
- 3/4 C unbleached all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 C coconut oil
- 1/3 C maple syrup
- 2 1/2 tbsp ground flax seed
- 1/3 C water
- 2/3 C vegan chocolate chips/chocolate bar, chopped
- 1 tbsp Earth Balance
- 4 cups Tofutti vegan cream cheese
- 1 C brown sugar
- 1 tsp vanilla extract
Grease your pan with non-stick cooking spray. I used a quiche pan instead of a spring form pan, but it worked well. You could also use 4 small tart/quiche pans. For the crust, combine all ingredients in bowl and press evenly into your baking pan. Poke the crust with a fork all over to prevent it from bubbling up. Bake at 375°F for 7 minutes. Allow to cool while you prepare the filling.
Reset your oven to 400°F. In a bowl combine/beat the Tofutti with sugar and vanilla. Melt the chocolate chips with the Earth Balance in a double boiler on the stove. Mix flax seed and water (or egg replacer powder) in a third bowl. Add the flax mixture and chocolate mixture to the "cheeze" mixture and combine well. Pour this mixture into your baked crust and bake for 5 minutes. Then turn down the oven to 275°F and bake for 40 minutes. Leave oven door open for a few minutes while the temp comes down to 275°F. Allow the cake to cool and chill in the fridge for at least 2 hours before serving.
If you like, you can top the cheezecake with fresh raspberries before serving. The crust is especially fantastic, and it could be used for any tart filling. So go ahead and experiment!