Rum Chocolate Cheesecake

Method:

Preheat oven to 165 degrees Celsius.

In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm springform pan.

In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, non-dairy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.

Bake in the pre-heated oven for 75 minutes, or until filling is set.

Allow to cool on a rack and then chill thoroughly in refrigerator before removing from the pan.

Ingredients:

• 1 C ground almonds
• 1 C whole wheat flour
• 2/3 C margarine
• 2 x 350ml packages firm tofu
• 1 1/2 C demerara sugar
• 7 Tbsp unsweetened cocoa powder
• 1/4 C sunflower seed oil
• 1/2 C non-dairy milk
• 1/4 C dark rum
• 1 1/2 tsp vanilla extract