VEGAN CHOCOLATE CHEESECAKE

INGREDIENTS

• 1 Graham Cracker Pie Crust
• 1 Block of Drained Silken Tofu
• 1 cup chocolate soymilk
• 1/3 cup sifted organic cocoa powder (can substitute regular cocoa)
• 1/2 cup evaporated cane juice (organic sugar) (regular sugar works )
• 1 teaspoon vanilla extract
• *optional 1/4 a cup semi-sweet dairy-free dark chocolate chips
• *Optional garnish with sliced organic strawberrys

DIRECTIONS

1. Follow directions on the Pie Crust box for the Pie crust or see below to make your own crust.
2. Preheat oven to 350 degrees.
3. Cut block of tofu into smallish blendable chunks and place into a blender. Add the soymilk, sugar, vanilla extract, and cocoa powder. 
4. Blend well until there are no large chunks of tofu.
5. Being careful with your blender, place the optional chocolate chips into the mixture and stir in gently with a spoon.
6. Pour mixture into the pie crust.
7. Bake time will vary from 35-60 mins.  The cake is done when the top appears solid.
8. Remove from oven and chill in refrigerator for 1-2 hours.
9. Garnish with sliced Strawberrys and serve.

GRAHAM CRACKER CRUST

INGREDIENTS

• 1 1/2 cups graham cracker crumbs (Have honey in them so not “technically” vegan)
• 2-3 tablespoons safflower, canola or other unarromatic  natural vegatable oil
• 3 tablespoons water
• 1 dash salt

DIRECTIONS

1. Combine in mixing bowl and gently hand stir together all  ingredients.
2. Use the back of a spoon or your fingers  to press  mixture evenly into the bottom and sides of a pie plate.