How to Make Vegan Tahdig

Vegan Mars&Reg; Bar Cheesecake

(tom mccorkle for the washington post/food styling by lisa cherkasky for.

Recipe Summary Vegan Mars&Reg; Bar Cheesecake

A chocolate caramel cheesecake that nobody would know is vegan! Everybody will love this sweet and much more wholesome version of cheesecake. I made this for my sister's birthday cake, and she kept raving about it. Seriously couldn't eat enough!

Ingredients | Vegan Tahdig

1 ½ cups cashews

1 cup cream of coconut

¾ cup brown sugar

¼ teaspoon salt

1 ½ cups almonds

1 cup pitted dates

2 tablespoons coconut oil

9 ounces dark chocolate, chopped

2 teaspoons instant coffee granules

1 tablespoon boiling water

1 (12 ounce) package silken tofu

½ cup white sugar

1 tablespoon unsweetened cocoa powder, or to taste (Optional)

3 teaspoons vanilla extract

4 ounces dark chocolate

Directions

Soak cashews in enough water to cover for 2 to 3 hours.

Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.

Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.

Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.

Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.

Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.

Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

You can use coconut sugar instead of brown sugar if you like.

Info | Vegan Tahdig

prep: 30 mins cook: 20 mins additional: 4 hrs 5 mins total: 4 hrs 55 mins Servings: 10 Yield: 1 cake

TAG : Vegan Mars&Reg; Bar Cheesecake

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