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Chocolate Cheesecake Pie

This indulgent chocolate dessert, would make a fantastic show stopper at a dinner party! Recipe kindly sent in by Ellen

Sweets & Desserts
Intermediate
Time 2 1/2 Hours
Skill Level Intermediate

Ingredients List

Serves 1
  • 200 g pitted dates
  • 120 g rolled oats
  • flax egg made with 3 tsp ground flax
  • 700 g silken tofu
  • 2-4 tablespoon cacao powder
  • 1-3 tablespoon maple or agave syrup
  • strawberries or any fresh fruit of choice to top
Metric - US Imperial

Instructions

  1. Preheat the oven to 140C degrees
  2. To make the base, roughly chop the dates then place in a food processor with the oats. 
  3. Pulse until it looks like chunky breadcrumbs
  4. Add the flax egg and pulse until the mixture binds together. (Don’t worry if it is still a little crumbly, it will stick together in the pan.
  5. Use a loose bottom or spring form pie tin. If you want you can use a smear of flax seed oil to ease any sticking, or you can line with baking parchment. 
  6. Press the oat mixture into the pan, getting right into the corners and evenly up the sides. 
  7. Bake at at 140C degrees for 45 minutes. 
  8. Set aside to cool 
  9. To make the filling, drain the tofu and place in a food processor. Set to blend and add the cacao powder- the more you use the more chocolatey it will be, but also the more bitter. 
  10. Add the agave or maple syrup gradually to get to a flavour balance that works for you 
  11. Pour into the cooled based and chill for at least two hours
  12. Shortly before serving, top with whichever fruit you prefer 

When making the filling for this pie, you can experiment with flavours and use your favourite combinations. Try adding some finely grated orange zest, a teaspoon of instant coffee powder, fresh mint or a pinch of salt. 

It will keep covered in the fridge for several days.