I have such an intense urge to carpe the heck out of my days off. There are so many things that I want to make time for knowing that evenings after I have finished a shift at the cafe I will be in full on zombie mode for the entirety of the evening.
So despite waking up with a sore throat yesterday telling me "mate you should really rest in bed today", I completely ignored that and went off to town to run a few errands... Buying silken tofu being one of them.
Today I am paying for it, but at least I have this delightful creation below in my freezer which makes staying in the house a little less dreadful.
I present to you: The Vegan Peanut Butter & Chocolate Cheesecake! (or "a series of close-ups featuring my food processor")
As I pulled the cake out of the freezer my boyfriend asked whether there is actual cheese in it whereby I basically laughed and said why, of course not! After he had finished his first piece and seemed very approving, I revealed the secret ingredient - silken tofu! I am just not sure Silken Tofu Cake sounds as an equally appealing as a title, but you tell me!
- 1 pack Oreos
- 1 tbsp melted dairy free butter/coconut oil
- a handful salted + chopped peanuts
- chocolate sauce (equal parts hot water, sugar + cacao powder)
- 349 grams (1 pack) silken tofu
- 1 dl peanut butter
- 1 dl coconut cream
- 1 dl syrup (I used agave)
- a pinch of salt
- ½ tsp vanilla paste
- 50 grams dark chocolate
- Drain the tofu, by wrapping it up in a few layers of kitchen roll/towel and adding a weight on top to gently press the water out.
- Start the oven at 175°C.
- Crush the oreos in a food processor, before adding the melted dairy free butter in there and mix it once more. Place in oven proof dish and bake for about 5 minutes. Once baked, place to cool down in fridge.
- Once tofu has been drained, add it to a food processor along with the peanut butter, coconut cream, syrup, salt and vanilla paste. Run for a couple of minutes, until you have a smooth paste.
- Divide the paste into two parts and add your melted dark chocolate in one of them.
- To layer your cake, spread the chocolate part evenly across your oreo-base and leave to set in the freezer before applying the remains of the paste.
- Leave the entire cake in the freezer for a few hours alternatively in the fridge over night before serving. Top it off with some chopped salted peanuts and chocolate sauce - not merely to make it look pretty but the combination salt + sweet is divine!!