A creamy, cheesecake style dessert. Rich with dark chocolate and as smooth as silk. This cake is a must try for vegans and meat eaters alike. BONUS: No cooking required!

Crust:

• One package (approx 25 cookies) Country Choice Organic Chocolate Sandwich Cookies
• 2 1/2 tbsp vegan butter, melted  

In the bowl of a food processor, blend cookies until they form a fine crumb. Slowly drizzle in melted vegan butter and pulse until combined. Press into bottom of greased and lined 9” spring form pan. Refrigerate until ready to use. 

Mousse:

• 500 g Acadiana Silken Tofu
• 1/2 cup pure maple syrup 
• 1 tsp vanilla extract
• 300 g Lily’s Vegan Dark Chocolate, melted and cooled slightly 
• 1/2 tsp salt 

Blend all ingredients excluding chocolate together until well combined, slowly drizzle in chocolate until combined. Pour over crust and return to fridge for a minimum of 4 hours. Use a knife which has been run under hot water, around the edge of the cake to loosen, serve cold. 

Recommended Garnish: 

• Maldon Salt 
• Raspberries (or your favourite berry)
• Sandwich cookies
• Mint 
• Chocolate curls 

Recipe created by Chef Dany Duguay