|Excuse the messy picture; the beautiful ones from before it was served were taken on my camera, which then decided to malfunction 🙁|
Yes, you read the name right.
Look away, I’m going to boast now: it was pronounced “the ultimate” vegan dessert when I shared it out at home and when I looked for a synonym for “ultimate” I found “far out”, and that’s what it is, because you wouldn’t think it’s free from all dairy products and cane sugar too, yet still so rich and sweet and yummy…
That richness comes from a smidgin of coconut oil and a dollop of tahini in the filling, just to round out the virtuous tofu and make it all creamy and naughty. But not too naughty. I’d imagine this dessert still has less calories than traditional dairy cheesecake. And the best thing? It’s actually really quick and easy to put together once you have gathered the ingredients. It is not raw because of the tofu, but it is uncooked. A high speed blender, of course, makes it even creamier, but if you don’t have any kitchen machinery, you could beat or whisk the filling together by hand and buy the almonds for the base ready ground.
100g porridge oats
1/2 cup (125ml) organic coconut oil, melted
75g coconut sugar
3l unsweetened soya milk curdled with 9 tsps lemon juice
1 tab coconut oil
4 tabs agave nectar
1 tab lime juice
1 tab light tahini
about 2 cups fresh or frozen (and defrosted) berries
*You will also need a 7 1/2″ loose-bottomed or springform tin.
- First make the tofu by curdling the soya milk with the lemon juice once the soya milk has reached a fast boil. You need to leave it to drain in a sieve over a bowl for about half an hour, until it is like firm tofu that has been scrambled.
- Make the base by throwing the almonds into your blender first to grind them, then adding everything else. Pulse in the oil last. Press into the base of your oiled tin and leave it in the fridge to set while you make the filling.
- Blend all the filling ingredients together; don’t worry about melting the coconut oil. It should be thick like trifle custard. Fold the tahini in last. (If you aren’t a tahini fan, fear not; you won’t taste it in the finished product.)
- Pile the filling on top of the solidified base and cool. I actually put mine in the freezer for half an hour to help it set.
- Add the topping just before you serve it. If using thawed frozen berries, they will drip juice rather attractively down the sides (see pictures) so watch it doesn’t make the whole thing too soggy.
- If you’re a stickler for clean-cut, precise slices you could serve the base and filling completely frozen, with fresh fruit on top. I would have tried this out for you, but I couldn’t wait 😉