220g (7oz) dark chocolate (at least 70% cocoa solids)
1 carton of silken tofu (300-350g or 10.5–12oz)
200g dried figs (blitzed!)
300g (10.5oz) vegan cream cheese (nut-free or grain-free if necessary)
5–6 tbsp agave syrup (sub. maple / brown rice / golden syrup)
2 tbsp non-dairy milk
¼ tsp sea salt
2 tbsp cocoa powder
50g caster sugar
75g vegan butter
Grease a loose-bottomed cake tin, about 20cm diameter, and line the base with baking paper.
Measure 125g hazelnuts and 125g oats into the bowl of a food processor and whizz to a fine crumb.
Add 50g caster sugar, 2 tbsp cocoa powder and ¼ tsp salt and whizz again until the cocoa is evenly distributed.
Add 75g vegan butter and whizz until the mixture starts to clump together. Press a small piece between your fingers and if it holds together well, tip it into your prepared cake tin. If it's a little crumbly, add an extra tablespoon of butter at a time until it holds.
Level out the mixture in your cake tin, then press it firmly into the base until you have an even, compact layer. Refrigerate, and clean the food processor.
Measure 220g chocolate into a heat-proof bowl and set it over a pan of gently simmering water (ensuring the bottom of the bowl doesn't touch the water). Stir occasionally and set aside to cool once it has completely melted.
While the chocolate is melting, put 1 packet of silken tofu in a nut bag, or wrap it in a clean lint-free tea towel, j-cloth or muslin. Squeeze the tofu over the sink for a minute or so to wring out the liquid, then add to the bowl of the food processor, along with 300g vegan cream cheese.
Blitz, then scrape down the sides, and blitz again until the mixture is silky smooth. Add 5 tbsp syrup, ¼ tsp salt and 2 tbsp non-dairy milk and whizz. Add the dried figs and blitz until smooth.
Once the chocolate has had at least a couple of minutes to cool, stream it slowly through the lid of the food processor while the motor is running. Scrape down the sides and whizz again until the chocolate is completely incorporated. The mixture should have thickened and become velvety smooth. Taste and add a little more salt, or the extra tablespoon of syrup, if you like.
Spread over the chilled base so it is level, then refrigerate for at least 3 hours.
Keep refrigerated and eat within 3 days.
Originally featured on Richard Holt: Yr Academi Felys.
Recipe by Leah Edge.
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