A spooky halloween dark chocolate cheesecake, with a black chocolate chip cookie crust. This is easy to make and a deliciously decadent dessert. The crust uses black tahini, which you can either make or purchase, depending on which is more convenient. I chose to make it, so I’ll include details on how to do that if you’d like to make it too
Serves; 8-10 Cook time: 10 minutes, plus 12 hours to refrigerate the filling
You’ll need;
- 100g plain flour
- 150g black tahini
- 90g golden syrup
- 90 chocolate chips
- 300g silken tofu
- 200g dark chocolate, melted
- Three tablespoons of icing sugar
Method;
- If you would like to make your own black tahini, you can find out how I make mine HERE. Start by adding the flour, tahini, golden syrup and chocolate chips into a mixing bowl, then mix until well combined
- Once it’s well combined you should be able to roll the dough into a ball. Press the dough into a seven inch cake tin, bringing the dough a couple of centimeters up the sides of the tin
- Bake the cookie dough in the tin for 8-10 minutes at 180°C/160°C fan assisted. Once it’ baked, set it aside to cool to room temperature
- Next, work on the filling. Simply blend the silken tofu, melted chocolate and icing sugar together until they’re well combined. Then pour the filling into the tin and smooth out the top
- Pop the cheesecake in the fridge overnight for the filling to fully set, then it’s ready to slice and serve
Bethany's Vegan Kitchen 