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HOME > RECIPES > RECIPES > chocolate expresso SheesecakeCrust: 1/2 cup crushed (not ground) expresso beans 1/2 cup ground flax 1/2 whole wheat flour 1/2 cup wheat germ 1/4 cup vegan margarine 1/3 cup brown sugar Preheat oven to 350F. Mix all ingredients well in medium sized bowl. Press into the bottom of a greased 10'' (25.5cm) round free-form pan, bake at 350 for 10 min. remove and set aside. Filling: 2 tubs original creamy Sheese 600 g soft tofu 2/3 cup granulated cane juice (or other light sugar) 3 tbs. soy milk 2 ts. baking powder 1 ts. of pure vanilla extract 3 oz. (shots) expresso (or strong coffee) 3 tbs. pure cocoa powder 300g dairy-free dark choclate In a double boiler or small saucepan inside a large one filled with water, melt chocolate stirring occasionally. In the meantime, to a blender add Sheese, tofu, cane juice, soymilk baking powder vanilla. Blend until smooth (or hand blend in a bowl). Add to a bowl being sure to get all mixture (use rubber spatula). Mix together cocoa and expresso in a small bowl until all lumps are removed and gradually stir into Sheese/tofu mixture. Then gradually stir in melted chcolate until uniform in colour. Pour into pan and smooth over crust. Bake at 350F for 90 min. Chill over night. Icing (optional): In the creamy Sheese containers, rinse out remaining Sheese with a little soy milk (and your finger), add a drizzle of vanilla and a liquid sweetener such as maple syrup or agave nectar. Mix well and drizzle over Sheesecake after cooling. Serve as a rich desert or a sinful breakfast. |
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