chocolate expresso Sheesecake

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.

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.