RECIPE Choccy Mock Cheesecake

Just when I’d started to get the grasp of gluten free baking, I discovered that I am intolerant to eggs and lactose.

At first, I didn’t panic. ‘I don’t eat that much cake anyway’ I told myself.

But afterwards I realised; no cream cheese, no mascarpone, no double cream and no milk chocolate!

The lactose free alternatives don’t behave in the same way. (And the Lacto Free stuff doesn’t seem to agree with me.)

So I had to get really crafty.

Luckily a quick internet search revealed an untapped source of free-from recipes. The world of veganism. With further tweaking (substituting wheat flour with gluten free flour) you can turn a vegan recipe into a lactose, egg and gluten free recipe.

This recipe uses my new favourite trick of using cashews in the place of cream cheese/whipped cream:

Ingredients for the base

200g free from biscuits (Trufree Digestives are free from gluten, dairy and egg)
25g cocoa powder
70g marg (I use Vitalite)

Ingredients for the 'cheese' part

400g unsalted cashews, soaked overnight
1 packet of dark chocolate, melted (70% from Aldi is my fave)
250ml soya cream
3 tbsp honey
1 tbsp cocoa powder

Method for the base

Blend or crush the biscuits, add the cocoa powder and marg and continue to blend/mix until completely mixed together. The mixture with start to clump together.

Put the mixture into a well greased spring form tin or flan dish. Squish down with your fingers until you have covered the whole base but be careful not to compress the mixture too tightly or it will be impossible to slice when you want to eat it!

Put in the fridge while you prepare the 'filling'.

Method for the 'cheese' part

Put the cashews in a bowl and cover with cold water. Soak overnight. The next day, empty out the water and rinse 2 or 3 times with cold water.

Put the cashews in a blender and blitz into small pieces. Slowly add the cream and then the honey. Then add the cocoa and the melted chocolate. Keep blending until the mixture is smooth (this can take up to 15 minutes. Be patient - it's all worth it!) I use a smoothie maker for this part as you get a smoother result.

Pour the mixture onto the biscuit base and spread out evenly.

Put in the fridge for at least an hour before serving (and keep refrigerated so it stays firm.)

Serve with a dusting of cocoa powder or grated dark chocolate.


N.B. This is so calorific but full of good fats and vitamins, rather than animal fats and such. Keep telling yourself this and try to refrain from making orgasmic noises while you eat.


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