Vegan Gluten Free Chocolate Cheesecake

This cheesecake was a real treat for me and for my sisters who also have various allergies. The texture was rich and creamy and the fudge sauce made this taste very chocolate-y. Photo credit to Rachel Grace Photography. 

Vegan and Gluten Free Chocolate Cheesecake

Adapted from epicurious by Rachel Armstrong and Sarah Viera 

For the crust:

about 1 1/4 cups of Mom's Coconut Nut Granola *(for those with nut allergies just leave the nuts out of the granola)

1/2 cups semi-sweet chocolate chips

Pulse granola in a food processer until course like crushed graham crackers but don't over do it. Then add the chocolate chips and pulse again until the mixture is well incorporated.

Press mixture into the bottom of a cheesecake pan. It was helpful to use the back of a glass. We found that the granola was plenty "sticky" with the coconut oils in the recipe and the chocolate, however, if you are finding the mixture too crumbly and not sticking add 1 Tbs. of your favorite fat (melted coconut oil, Earth Balance, ect...). Set aside and make filling.

For the filling:

2 1/4 cups sugar (divided)

1/3 cup water

1 cup semi-sweet chocolate chips

2 (1-pound packages) silken tofu, DRAINED

1/4 cup unsweetened cocoa powder

2 (8 oz) containers of soy cream cheese at room tempurature

2 tsp. vanilla extract

1/4 tsp. salt

Preheat the oven to 350 degrees F. 

Step one:

Heat 1 cup of sugar in heavy sauce pan over medium heat, stirring with a wooden spoon to heat sugar evenly. When the sugar starts to melt stop stirring. Swirl the pan occasionally so the sugar melts evenly, until it is a dark amber. Remove from heat and carefully stir in 1/3 cup water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring until the caramel has dissolved. Remove from heat and whisk in the chocolate chips until smooth. Cool.

Step two:

Puree the tofu and cocoa in a food processor until smooth. Beat the soy cream cheese and remaining 1 1/4 cups of sugar with a mixer at medium-high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt and fudge sauce until incorporated. Pour filling into pan with pressed crust and bake about 1 hour. Turn off the oven and leave cake in for an hour more. Chill for at least 6 hours before serving. Can be made up to 3 days ahead and chilled.

*While oats are a naturally gluten free food some people with gluten sensitivites may also have oat sensitivites because they may be processed with wheat products. Make sure you get "gluten free" oats to ensure no reactions or consider using an alternative like millet or a gluten free rice cereal in place of oats. I cannot attest to the taste of those substitutions.