Vegan Chocolate Torte

Use a kitchen machine to finely crumble the biscuits and mix with the melted coconut oil. Line a flan tin with parchment paper and put the mixture into a round flan tin with removable bottom (25cm/10” in diameter). With the back of a spoon, pat the mixture down firmly to make a base. Put in the fridge whilst making the filling.

Put the creamy sheese, grated lemon peel, sugar and soya cream in a kitchen machine (this can be the same one used for the crumble, saves washing up). And mix until well combined.

Melt the chocolate au-bain-marie. This means putting a bowl over a pan with hot water and add the chocolate cubes to the bowl. This will slowly melt the chocolate.
Add the melted chocolate to the kitchen machine and quickly mix it in with the sheese mixture. Now add the Vegeset and again quickly mix together. 

Put the entire mixture into a pan and slowly heat it until the Vegeset has dissolved.

Fill the flan tin with the chocolate/sheese mixture and again with the back of a spoon flatten the top.

Chill in the fridge for around 2 hours.

Serve with fruit like banana, kiwi, berries or any fruit you fancy.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.