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by Rolanda @ Evolve! campaigns
Please note: picture is for show and not relative to this recipe ~ I didn’t have one, so did a search on the internet, found this triple vegan chocolate cheesecake and fell in Love
I’m sure it tastes just as good 
INGREDIENTS:
2 tbsp vegan margarine (Pure is good)
15 digestive biscuits, crushed into crumbs
I box silken tofu (firm)
150ml chocolate soya milk (Alpro is good)
1 tbsp cornflour
60g unrefined caster sugar
4 tbsp cocoa powder
1 tsp vanilla essence
INSTRUCTIONS:
Melt the margarine in the bottom of a saucepan. Take the pan off the heat and add the biscuit crumbs. Spread over base of an 8inch cake tin and place in the fridge to chill.
Preheat the oven to 190C/375F
Place the tofu in a large mixing bowl or blender. Blend the cornflour into the chocolate soya milk and set aside. Add the cocoa powder, vanilla essence and the sugar to the tofu. Once combined, gradually add the chocolate soy milk and cornflour mixture. Stir or blend until all the ingredients are well combined and the mixture is smooth.
Pour into the biscuit crust. Place the cake tin into the preheated oven and bake for about 30 minutes or until the top of the cheesecake appears firm. Alolow to cool and then place the cheesecake in the fridge for a couple of hours before serving.
Serves 8
