Vegan Raspberry and Chocolate Cheesecake

Ingredients

Crust:

• 40 g — dried plums
• 30 ml — solid coconut oil
• 100 g — oat flakes
• 60 g — pitted dates
• 30 g — solid sweetener
• a few drops — wild berry extract

Cream:

• 50 g — wheat semolina
• 2 cups (500 ml) — water
• 5 g — agar-agar vegetable gelatin
• 100 g — raspberries
• 180 g — tofu
• 100 g — solid sweetener
• 20 g — solid coconut oil
• 40 g — dark chocolate 50% cocoa
• a few drops — wild berry extract

Decoration:

• to taste — raspberries
• to taste — chocolate

Preparation

1. Soak the dried plums and dates in warm water for about 15 minutes, then drain well.
2. Blend them together with the melted coconut oil, sweetener, extract, and oat flakes until you get a uniform mixture.
3. Press the mixture into a 20 cm springform pan and refrigerate.
4. Heat the water with the frozen raspberries until thawed, then blend to obtain a pink syrup.
5. Add the semolina in a thin stream while stirring continuously, incorporate the agar-agar, and simmer over low heat for about 5 minutes.
6. Remove from heat, add the coconut oil, extract, salt, and sweetener, stir, and briefly blend.
7. Blend the tofu separately until creamy, then mix in 1/3 of the raspberry pudding to get a white-pinkish cream.
8. Add the dark chocolate to the remaining pudding and alternately pour both creams over the crust for an attractive visual effect.
9. Decorate with fresh raspberries and grated chocolate or chocolate flakes.
10. Refrigerate for about 1 hour until firm, then slice and serve.

Recipe in pictures

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