1 16 oz. Block San Diego Soy Dairy Organic Firm Tofu
1 1/2 cups non-dairy dark chocolate
1 cup nut butter (cashew, peanut, almond)
3/4 cup soy milk
1/2 cup maple syrup
pinch of sea salt
1 1/2 cups vegan chocolate cookie crumbs
3 tablespoons vegan butter, melted
pinch of salt
2/3 cup coconut oil, melted
1/3 cup dark cocoa powder
1/3 cup maple syrup
Step 1) Prepare the crust by placing the hazelnuts in a food processor and process until they become a hazelnut meal. Transfer to a bowl and stir in the maple syrup, cocoa powder and sea salt. Stir well then press into the bottom of an 8” springform pan.
Step 2) Place all the filling ingredients in the jar of a high speed blender. Blend until smooth and glossy. Add just a few extra tablespoons of soy milk if the mixture is too thick. Pour the mixture over the prepared crust and refrigerate for 2-3 hours.
Step 3) Combine all the ingredients for the ganache and pour over the chilled cheesecake filling. Return to the refrigerator and chill until firm.