Description
This Caramel Chocolate Tofu Cheesecake is a decadent vegan dessert featuring a buckwheat and oat crust, a rich dark chocolate tofu filling, and a creamy caramel tofu layer topped with a luscious homemade coconut caramel sauce. It’s dairy-free, egg-free, and refined sugar-free, perfect for a guilt-free indulgence that’s creamy, smooth, and bursting with flavors of chocolate and caramel.
Ingredients
Scale
Base
- ½ cup roasted buckwheat
- ½ cup rolled oat flakes
- ½ tsp sea salt
- ½ tsp ground cinnamon
- 6 medjool dates (pitted)
- 1 tbsp water
Chocolate Filling
- 6.7 oz dark chocolate (vegan-friendly)
- 12 oz silken tofu
- â…“ cup maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Pinch sea salt
Caramel Filling
- 3.2 oz cacao butter
- 1.8 oz vegan-friendly white chocolate
- 12 oz silken tofu
- 4 medjool dates (pitted)
- 3 tbsp maple syrup
- 1 tsp lemon juice
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 1 tbsp maca powder (optional)
Caramel Sauce
- 11.3 oz sweetened condensed coconut milk
- ¼ tsp sea salt
Garnish (optional)
- Handful vegan-friendly pretzels
- Crushed ice-cream cones
- Maldon salt flakes
- Shaved white and dark chocolate
Instructions
- Prepare the Base: Add the roasted buckwheat, rolled oats, sea salt, and ground cinnamon to a food processor. Blitz for a couple of minutes until the ingredients achieve a floury consistency.
- Make the Dough: Add the pitted medjool dates and water to the processor. Continue blitzing until the mixture forms a sticky dough.
- Form the Base: Line a 7-inch cake tin with a removable base with parchment paper. Press the dough evenly into the base of the tin using a spatula. Set aside while preparing the fillings.
- Melt Dark Chocolate: Place the vegan-friendly dark chocolate in a bowl and melt it gently over a double boiler until smooth and glossy.
- Prepare Chocolate Filling: In a high-speed blender or food processor, combine the melted dark chocolate, silken tofu, maple syrup, lemon juice, sea salt, and vanilla extract. Blend until completely smooth.
- Assemble Chocolate Layer: Pour the chocolate tofu mixture over the prepared crust in the cake tin. Use a spatula to smooth the surface. Place the tin in the freezer to firm up while you prepare the caramel filling.
- Melt Cacao Butter and White Chocolate: Over a double boiler, melt the cacao butter together with the vegan-friendly white chocolate until fully combined.
- Prepare Caramel Filling: In a blender or food processor, blend together the melted cacao butter and white chocolate with silken tofu, medjool dates, maple syrup, lemon juice, sea salt, vanilla extract, and optional maca powder until smooth.
- Assemble Caramel Layer: Pour the caramel tofu mixture over the chilled chocolate layer. Smooth the top with a spatula. Freeze for at least 2 hours or refrigerate for a minimum of 6 hours to set fully.
- Make Caramel Sauce: About 30 minutes before serving, add sweetened condensed coconut milk to a saucepan and bring to a boil. Reduce to a gentle simmer over medium-low heat and cook for 20 minutes, stirring frequently. Remove from heat, stir in sea salt, and whisk well. Let cool for 10–15 minutes.
- Finish Cake: Once the cake is set, carefully remove it from the cake tin. Transfer the cooled caramel sauce into a piping bag and pipe it artistically over the top layer of the cheesecake.
- Garnish (Optional): Decorate the cake with grated dark and white chocolate, Maldon salt flakes, crushed vegan-friendly pretzels, and crushed ice-cream cones for added texture and visual appeal.
- Storage: Store the cheesecake in an airtight container in the refrigerator for 3 to 4 days. Alternatively, slice and freeze portions for longer storage, thawing as needed before serving.
Notes
- The maca powder in the caramel filling is optional but adds a subtle earthy flavor and nutritional boost.
- Using a removable base cake tin makes removing the cheesecake easier and helps maintain its shape.
- If you don’t have a high-speed blender or food processor, a standard blender will work but might require longer blending for smoothness.
- Allow the caramel sauce to cool before piping to avoid melting the top layer of the cake.
- Keep the cake well chilled to maintain its texture since it contains silken tofu and no traditional gelatin or eggs.
- The recipe is vegan-friendly and free from refined sugars, making it suitable for special diets.
- Ensure to use vegan-friendly chocolate and condensed coconut milk to keep the recipe fully plant-based.
