2tablespoonscoconut oilsubstitute with vegan butter, see notes
1packfirm silken tofu[350 g]
1tablespooncocoa powder
1/2cupsoft brown sugar
1/2teaspoonsweet Spanish paprika
More paprika for dusting
Instructions
Mix crushed biscuits with sugar and buttery spread.
Line a pie dish with the mixture by pressing firmly around on the bottom and the sides.
Melt the chocolate chips and the coconut oil in a double boiler. Mixing both together gently until smooth.
Add all the rest on the ingredients together with the melted chocolate in a blender. Process until smooth. (I used a hand blender, so I placed everything in a glass jug).
Pour the mixture onto the crust. Smooth out evenly.
Refrigerate for at least 2 hours before serving.
Dust with paprika before serving.
Take a bite. Do you feel the extra oomph!
Notes
You may substitute the coconut oil for the filling with vegan butter that is of rather solid consistency but not liquid oil. We need this to firm the filling a little better, so an oil that won't harden in the fridge won't help.Link to Vegan Chocolate Cheesecake recipe - https://veganlovlie.com/enjoy-decadence-with-some-punch-vegan/