Happy Belated Valentines! This Valentines I got my gift early from Marco. He surprised me early in the week with some lovely lilies and some vegan cupcakes. He also put together our new desk, which I have been harping at him for the last few weeks. Considering he forgot our engagement anniversary and didn’t get me a present for Christmas, he wanted to make sure he got in early this time.
For his gift he wanted me to make a nice dinner and following by a Chocolate cake. I spent most of the last couple of days at work looking a different recipes online. I didn’t want to make a traditional chocolate cake, I wanted to make something a bit more special. I came across The Ultimate Chocolate Fudge Pie by Chocolate Covered Katie and thought I had to try this. I love vegan cheesecakes and pies. Whenever I get the chance to order one I always do. I never tried to make one myself so I thought this was my chance.
I adapted the original recipe a bit by making a brazil nut base and changing the amounts of ingredients a little to taste. This recipe was really easy to make and doesn’t take long to make at all. It was also really delicious and I swear you can’t taste the tofu. Marco didn’t even know that it was made of tofu and he can usually pick these things. He was a little disappointed he didn’t come home to a death by chocolate cake, but he still did like it. He also took a nice big piece to work and professed this afternoon that it was much better then he thought.
Almost Raw Chocolate Cheesecake (vegan, no bake, gluten free)
Ingredients for base:
1 cup brazil nuts
1 tablespoon coconut oil
1 tablespoon vanilla essence
3 tablespoons maple syrup
2 tablespoons cacao peanut butter
Ingredients for filling:
1 1/3 cup vegan chocolate chips (I used Sweet Williams)
350g organic tofu (semi firm)
1 tablespoon vanilla
3 tablespoons cacao
3 tablespoons coconut oil
3 tablespoons plant milk (coconut, rice or oat; almond or soy if you can tolerate; more if you need)
1. First make the base by placing the brazil nuts in a process and wizz until they have broken down a little. Add the rest of the ingredients for the base into the processor. Don’t over process the brazil nuts too much, leave a little chunky.
2. Take a springform baking pan and place baking paper on the bottom and grease the inside edges with coconut oil.
3. Place the base mixture into the pan and push down with a cake spatula, making sure that it is equally distributed.
5. In the processor add the tofu, melted chocolate and the remaining ingredients. Continue to process till smooth. While its processing you may have to wipe down the edges with a cake spatula so that all the ingredients combine well.
6. Pour the filling on top of the prepared base. Smooth the top with the cake spatula.
7. Place the cake into the fridge or freezer until ready to serve. The longer it sits the firmer it will get. I put mine into the freezer until it firmed up a little, then into the fridge and served about an hour later.
Before I go I wanted to share a new vegan friendly cafe just down the road from my place. Pod Espresso is a little cafe in Stafford just of the main road. They serve great coffee, breakfast, lunch, desserts, cold press juices and smoothies. They are more then just a cafe, they are also an organic supermarket. They sell organic packaged and fresh products and were quite reasonably processed. Marco and I went in for brunch last weekend. I wasn’t sure if they were vegan friendly, but I have seen many vegan options on their facebook page.
On the day they only had a couple of breakfast options. I ordered the Avocado on Sour Dough with Dukkah, Rocket and Lemon juice. It was really delicious and a nice change from the usually Avo on Toast.
Next I had to try their coffee and Vegan Mint Lamington. I haven’t had a lamington in years and I have never seen a vegan one before. This was absolutely delicious. I just wish Marco ordered his own so I didn’t have to share. The coffee was also great.
We are very happy that we have such a nice cafe so close to home. Hope to visit Pod Espresso again soon.