This no-bake tofu cheesecake is made completely nut-free whilst still being dairy-free and vegan-friendly! Silken tofu gives a smooth creamy consistency to the cake which is topped off with homemade salted caramel. You can also make this cake completely coconut-free by swapping out or omitting the caramel sauce.
Make the base by adding the roasted buckwheat, oats, salt and cinnamon to your food processor. Blitz the ingredients for a couple of minutes until they form a floury consistency.
Add in the dates and water and continue to blitz the ingredients until the form a dough.
Line a 7" cake tin with removable base with some parchment paper and press the dough into the base of the tin using a spatula. Set aside.
To make the chocolate filling, place the chocolate in a bowl and melt over a double boiler.
Add the melted chocolate, silken tofu, maple syrup, lemon juice, sea salt and vanilla extract to your high speed blender or food processor and blend until smooth.
Transfer the chocolate mixture to your cake tin and use a spatula to smooth out the top. Place in the freezer whilst you make the caramel filling.
For the caramel filling, melt the cacao butter and vegan white chocolate over a double boiler.
Add the melted cacao butter, melted vegan white chocolate, silken tofu, medjool dates, maple syrup, lemon juice, sea salt, vanilla extract and maca powder to your high speed blender or food processor and blend until smooth.
Transfer the mixture into the cake tin and again, use your spatula to flatten out the top. Place in the freezer to set for 2 hours, or in the fridge to set for a minimum of 6 hours.
Thirty minutes before your cake is set, prepare the caramel sauce. Add the condensed coconut milk to a saucepan and bring to the boil, reduce down to a simmer over a medium low heat. Allow the coconut milk to simmer gently for 20 minutes, stirring often. Remove from the heat, add in the salt and whisk well. Allow the sauce to cool for 10-15 minutes
Once set, carefully remove the cake from the cake tin. Transfer the sauce into a piping bag and pipe on top of the cake.
Optional: Garnish with grated dark and white chocolate, maldon flakes, vegan-friendly pretzels and crushed ice-cream cones.
This cake will store in an airtight container in your fridge for 3-4 days. You can alternatively freeze in portions and defrost as needed