Cacao Flavoured Silky Mousse
The cheesecake is one of the most delicious desserts we can eat, and also cook … I don’t use dairy, so I usually cook it with silken tofu, to give a similar texture and soft consistency.
Servings: 4 Difficulty: Medium Time: 45 Min.
- 1 CUP AND 1/2 ACTIVATED CASHEWS
- 8 PITTED MEDJOOL DATES
- ⅛ TEASPOON SALT
- 4 TBSP RICE SYRUP
- 2 TBSP PURE CACAO POWDER
- 300 GR SILKEN TOFU
- ⅔ CHOCOLATE CUP 75% COCOA (MINIMUM) MELTED
- ⅓ ORGANIC CACAO POWDER
- ⅓ CUP RICE SYRUP
- 1 VANILLA
- A PINCH OF SALT
- 4 GR DE AGAR-AGAR
- CACAO NIBS
- GRATED COCONUT
- SLICED ALMONDS
Process activated cashew nuts (you can actívate them soaking at least 5 to 6 hours), then strain and blend the rest of the ingredients of the crust: the Medjool dates, the rice syrup and the cacao powder. Transfer into individual moulds (or pie plate) and press well to get a fine crust in the base. Place in the freezer while working on the next step.
- Prepare a pan with boiling water, introduce the silken tofu and cook it simmering for 10 minutes. Dry the tofu well and let it cool down. Set aside and blend the tofu into a smooth consistency in a power blender. Add all remaining filling ingredients and blend until smooth. Pour over prepared crust and tap the pan on the counter a few times to smooth the filling out.
Optional: drizzle the yoghurt over the cake using a cake decorating pen or piping bag, create desired swirl pattern, sprinkle with any additional toppings. Freeze cake for 1 hour to set. Afterwards, keep it refrigerated until serving.