If you follow my blog you will know that I am dairy and soya free due to baby girls allergies. I generally find it easier as time goes on, however occasions like Easter make me have a real craving for chocolate.
Today I am happy to say that my chocolate craving has been well and truly met. Thanks to this amazing chocolate kind of cheesecake.
1 tin of Coconut milk, chilled
200g dark chocolate (I used Tesco 85% dark chocolate as it is dairy and soya free)
1 pack of chocolate bourbons
2-3 tbsp Vitalite (or any other butter substitute)
2 tbsp icing sugar
1 tbsp vanilla essence
In a blender blitz the Bourbon biscuits until crumbly. Mix with 2-3 tbsp of Vitalite until it sticks together. Press the biscuit base into a cake tin. Next open the chilled tin of coconut milk and whisk until bubbly. Melt the chocoalte and add to the coconut milk. Sift in the icing sugar and add the vanilla essence. Whisk until it has thickened and forms peaks. Pour into the cake tin and place in the fridge for a few hours to set.
This dairy and soya free, vegan cake will last for 5 days in the fridge. I’m going to try it with orange essence next time.