Preheat the oven up to 160˚C and line the bottom of the spring form with baking paper.
Place all ingredients for the pie crust in a food processor and grind them into a coarse mass and divide the mass over the spring form. Lightly press the crust with the back of a spoon and bake it until lightly browned for about 8 minutes.
Place all ingredients for the filling in a food processor and grind them until everything is smooth. This can take up to 10 minutes before the tofu is completely smooth, be patient it will be rewarded.
Pour the filling on the crust and spread evenly. Bake the chocolate tofu cheesecake for about 30 minutes. Remove the chocolate tofu cheesecake from the oven and let it cool completely. Cut into wedges and serve with blueberries and blackberries
For 1 cheesecake.
For the crust: 140 g
cashew nuts 30 g
walnuts 30 g
coconut shavings 60 ml
maple syrup 1 tbsp.
peanut butter For the filling: 275 g
La Vida Vegan hazelnut spread 500 g
tofu 75 g
light caster sugar 2 tbsp.
cocoa powder 2 tbsp.
corn flour blueberries