M&S vegan chocolate and orange cheesecake pots recipe
Add a little zest to your Macmillan Coffee Morning with this delicious chocolate orange cheesecake that's also suitable for vegans.
Key information
Preparation time: 15 minutes
Cooking time: 2 hours 10 minutes
Serves: 3
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
300g silken tofu
110g vegan dark chocolate
1 orange
35g dates
10g ground almonds
10g shelled pistachios
10g pecans
10g pumpkin seeds
How to prepare vegan chocolate and orange cheesecake pots
- Roughly chop the dates. Break the vegan dark chocolate into pieces.
- To make the base, heat the oven to 180°C/160°C fan/gas mark 4. Place the pumpkin seeds, pecans and pistachios on a roasting tray and bake for 10 minutes, until lightly toasted. Transfer from the oven and leave to cool.
- Using a food processor or hand blender, blitz together the nuts, pumpkin seeds, ground almonds, dates and ½ of the orange zest. Divide between three serving glasses and press down firmly.
- To make the mousse, melt the chocolate in a bowl set over a pan of simmering water.
- Using a hand blender, blitz the tofu with the melted chocolate, remaining zest and 1 tbsp orange juice, until smooth. Pour into the glasses and leave to set in the fridge for 2-3 hours.
- To serve, scatter the orange segments on top and a little extra orange zest, if you like.
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