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The Pudology Decadent Vegan Chocolate Cheesecake

The Pudology Decadent Vegan Chocolate Cheesecake

A Little Pudology Background

The original Pudology chocolate ganache was developed after a flash of inspiration from our founder, Lucy. After being diagnosed with an intolerance to dairy and eggs, she was struggling to satisfy her sweet tooth with the desserts available to her on the market. Determined not to miss out, Lucy took to the kitchen and created a delicious chocolate ganache that would evolve into the Pudology puddings we know today.

Family and friends were impressed by her culinary skills, and by 2011 Lucy decided to leave her job as a Product Developer so that she could dedicate all of her time to Pudology.

It was Lucy’s Dad who came up with the name ‘Pudology’ and it sums up the company perfectly! Lucy absolutely understands the science behind decadent desserts, and that’s why Pudology’s success continues to increase. Now, in 2016, the team has expanded so that the Sandbach office is always buzzing with activity. Who would have thought that Lucy’s desire for a sweet treat would lead to a nationwide love for free-from desserts?

Pudology’s mission is to ensure that there are decadent treats out there for everyone to enjoy. With that in mind, the following gluten free desserts recipe really sums up what Pudology is about; heavenly, sweet treats irresistible to anyone and suitable for everyone! It’s about making things simple, but delicious, and this vegan fuss-free ‘cheesecake’ is just that.

Pudology Cheesecake Collage 2

The Vegan Chocolate Cheesecake

vegan, vegetarian. gluten-free

 

Yield: 1 cake
Prep time: 20 minutes
Cook time: 30 minutes + overnight to chill

Ingredients:

Base
15 Digestive biscuits (ensure they are vegan and/ or gluten-free to suit your diet)
50g vegan margarine
2tsp instant coffee powder
30g walnuts
2tbsp cocoa powder
4 large dates (chopped)
2tbsp sugar
Pinch of salt

Filling
500g tofu
1 pot of Pudology (original or orange)
75g dark chocolate
50g cocoa powder
175g caster sugar
75ml rice bran oil (or other vegetable oil)
5ml vanilla extract
½ lemon, juiced

Topping
1 pot of Pudology (original or orange)
150g raspberries (fresh or frozen)
Pinch of desiccated coconut

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Directions:

1. Preheat oven to 180°c and line a 20cm spring-form tin with greaseproof paper.
2. Blend the biscuits in a food processor. Add walnuts and pulse until just blended.
3. Melt the butter in a pan. Dissolve the coffee in a splash of water and mix in to the melted butter.
4. Transfer the biscuit mix to a mixing bowl and add the butter-coffee mix.
5. Add the sugar, cocoa powder, dates and salt and mix with a spoon until combined.
6. Press the mixture into the bottom of the prepared tin.
7. Put the base in the fridge while you prepare the filling.
8. Melt the chocolate. Once melted, remove from the heat and add a pot of Pudology ganache. Mix until fully combined.
9. Blend the tofu in a food-processor. Add the melted chocolate, cocoa, sugar, vanilla, oil and lemon juice. Blend until combined.
10. Pour the tofu mixture into the prepared cake tin.
11. Bake the cheesecake in the oven for 20-30 minutes, until the edge is firm (the middle will still be jiggly).
12. Allow cheesecake to cool on a wire rack.
13. Transfer the cooled cheesecake to the fridge and leave overnight or for several hours, until firm.
14. Once fully cooled, remove from the tin and top with raspberries and a pot of melted Pudology ganache.

This chocolatey miracle can be kept in the fridge for up to a week – if you can make it last that long, of course…

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Pudology Cheesecake 3.1

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