This amazing vegan recipe is thanks to Vernon & Simóne from @the_leaf_eaters

Recipe for this ultra decadent mousse cake below 👇
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[ i n g r e d i e n t s]
// Cookie Crumb Mixture //
• 32 chocolate Oreo biscuits (without the icing) or any other chocolate vegan biscuits
• 3 tbsp melted vegan butter/margarine
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// Cheesecake Mixture //
• 3 blocks organic tofu
• 1/2 cup maple syrup
• 2 tsp vanilla essence
• 250g melted dark chocolate
• 50g Viberi blackcurrant powder
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[ p r e p a r a t i o n ]
Crush the biscuits in your food processor until finely crumbed. Add in the melted vegan butter/margarine and mix through. Grease a 28cm round flan dish and press in the cookie mixture. Place in the fridge to cool // Add the tofu, maple syrup and vanilla essence to a blender and blend on high speed until you have a smooth mixture // Move about a third of the mixture to a bowl // For your blackcurrant mixture, mix the Viberi blackcurrant powder into the 1/3 mixture until well combined // Mix in the melted chocolate in your remaining 2/3 mixture and blend on high speed again until smooth and well mixed through // Pour the chocolate filling onto the chilled crust and smooth out with a rubber spatula, top with the blackcurrant mixture and smooth out // Place in the fridge overnight or for at least 6 hours to set. Voila!
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Bon appetit! 🌱