• Base

  • 1 cup rice flour

  • 1 cup almonds or hazlenuts

  • 2 tsp cinnamon, ground

  • 1 tsp ginger, ground

  • 1 tbls agave or maple syrup

  • 1/3 cup sunflower oil or omega spread

  • 1 tsp vanilla essence

  • Pinch of salt

  • Filling

  • 450g dairy free dark chocolate

  • 180g tub silken tofu

  • 1 shot of espresso or 30mls of strong instant coffee

  • 1 tsp vanilla essence

  • 1/2 cup palm sugar or 1/3 cup palm sugar, grated (optional)


  • 1.

    Heat your oven to 160oC and lightly grease a 20cm spring form pie tin with omega spread or sunflower oil.

  • 2.

    For the base, put the dry ingredients in a food processor and blitz until the mixture resembles fine breadcrumbs. Then add the wet ingredients and blitz until the mixture comes together on a ball. Press the mixture into the base and sides of the pie tin. Bake for 15 minutes then set aside.

  • 3.

    Next, melt your chocolate in a bowl over a simmering pot of water. Blend your tofu then stir it through your slightly cooled chocolate. Pour into the pie dish and bake at 160oC for 20 minutes. Allow to cool before taking it out of the tin. Serve with loads of berries piled on top.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
6 comments • 10 ratings
Please login to comment
Posted by Sue195Report
GREAT recipe.
For the base : I used 5 processed dates and water instead of the maple syrup and almond meal instead of the whole nuts.
For the cheesecake: Step three in the method for the cheesecake omitted the vanilla, coffee and sugar, so i just added it to the TOFU. I used half the chocolate and doubled the tofu quantity and it was less RICH, but still worked fine.
To serve: Topped with tinned mangoes, small fresh mint leaves, and whipped cream - it was soooo yummy.
Posted by Roseanne2Report
I cant wait to try this on my daughter as she is gluten intolerant.
Posted by jo91Report
does it still work ok if you use regular dark chocolate?? or does the recipe need to be adapted?
Posted by Report
Most decent dark chocolate is dairy free as it has a higher cocoa content and therefore should require less, if any, milk solids.
Posted by Report
i made this for my birthday cake yesterday all i can say is AMAZING!! no one knew it was tofu. so rich and fudgey it was beautiful. i will definatly be making this one again. also it was so quick and simple to make :)
Posted by Margaret158Report
I have made to so much, its great! my family did not realise it was gluten & diary free. thanks