Twice-Posted, Twice Baked Chocolate Tofu Cheesecake

This recipe is re-posted for Chandrani's event (details and logo below)...... can't wait to see all the other entries- events are a great way to find fresh inspiration, new blogs and blogging friends! This is an impressive dessert to serve and certainly got a rave reaction from our family when we made it. You can make it as pretty as you like with fruit and chocolate decorations.

Base:

1 1/2 cups (1 cup =250ml) millet flour (aka bajri/ ragi)

1 cup ground almonds (grind your own if you can, coarser than the bought ones, and with the skins on)

1/2 cup fine yellow cornmeal 

2 tabs date syrup

1/2 cup melted coconut oil

• Mix all the ingredients together and press evenly into an oiled springform tin.
• Bake for 190-15 mins in an oven preheated to 150C. Take care not to over-brown the edges.

Filling:

200g medium-firm tofu (if you make your own like we did, use one litre of soya milk and press for about half an hour)

150g vegan dark chocolate, melted

2 large bananas

2 tabs tahini

1 tab maple syrup

• Melt the chocolate. (Use a microwave or Bain Marie)
• Blitz everything in a blender or food processor until smooth and creamy. (Alternatively, you could mash and blend by hand.)
• Pile it on top of the base and gently smooth the top with a spatula.
• Bake for about 20 minutes at 150C.

Decoration:

2 kiwi fruits

 a handful of fresh strawberries

 and/ or more dark chocolate

• When the cheesecake is completely cool, decorate with a pattern of sliced fresh fruit.
• You can also sprinkle on grated chocolate.
• For an extra-special look, you could make chocolate curls or chocolate leaves (paint melted chocolate onto fresh rose leaves then peel off).

http://riappyayan.blogspot.co.uk/2012/01/announcement-of-my-event-spotlight.html

http://cuisinedelights.blogspot.in/2013/03/announcement-of-spotlight-april-theme.html