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Vegan chocolate and orange cheesecake pots

  • Timer Prep 15 min
    Cook 120 min
  • Chart 400.0 cal/
  • Chef hat Easy


Break the vegan dark chocolate into pieces. Roughly chop the dates.


  1. 1 To make the base, heat the oven to 180C/160C fan/gas 4. Place the pumpkin seeds, pecans and pistachios on a roasting tray and bake for 10 minutes, until lightly toasted. Transfer from the oven and leave to cool.
  2. 2 Using a food processor or hand blender, blitz together the nuts, pumpkin seeds, ground almonds, dates and ½ of the orange zest. Divide between three serving glasses and press down firmly.
  3. 3 To make the mousse, melt the chocolate in a bowl set over a pan of simmering water.
  4. 4 Using a hand blender, blitz the tofu with the melted chocolate, remaining zest and 1 tbsp orange juice, until smooth. Pour into the glasses and leave to set in the fridge for 2-3 hours.
  5. 5 To serve, scatter the orange segments on top and a little extra orange zest, if you like.
  • Average per serving
  • Calories 400.0kCal
  • Fat24.0g
  • Saturated9.4g
  • Salt0.01g
  • Carbohydrates31.0
  • Sugar28.0g
  • Protein12.7g
  • Fibre6.5g