Dairy Free Chocolate and Cardamon Cheesecake

Ingredients:

680g of silken tofu

175g of dairy free dark chocolate 

175g of cocoa powder

125g of caster sugar

60ml of olive oil
4 pods of cardamon

300g of Oreos

2tbsp of oil

1) Preheat the oven to 170C. Use a food processor to blitz the Oreo cookies until they form fine crumbs, transfer into a large bowl. Stir in 2tbsp of oil and mix. Press this mixture into the bottom of a cheesecake tin. Leave in the fridge whilst you prepare the topping.

2) De-seed four pods of cardamon and use a pestle and mortar to grind to a fine powder.

3) Melt the dark chocolate in the microwave and add to a food processor. Ass the tofu, cocoa powder, sugar, ground cardamon and olive oil. Process until smooth.

4) Spread the tofu topping over the Oreo base and bake for 20-25mins, or until firm to the touch. Leave to cool completely before serving.

Option: You could add chocolate sauce to decorate.