Chocolate Mocha Slice with Praline Hazelnut Crunch
This delicious dessert is as easy to make as a baked cheesecake but made with silken tofu. The texture is wonderful and the hint of mocha in the filling is a perfect touch! If you like hazelnuts, this one’s for you!
| Servings | Prep Time |
| 10slices | 20minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
- 3/4cup toasted hazelnutspulsed into crumbs
- 1/4cup granulated sugar
- 1/2cup quick cook oatsIt’s easy to swap in gluten-free oats!
- 1/4teaspoon salt
- 1/3cup vegan butterYou can also use the refined coconut oil.
- 2350 gram packages siken tofuI found this at a TNT store…it’s important to use the silken version!
- 2teaspoons real vanilla extract
- 1/2cup cocoa
- 1/2cup granulated sugar
- 1cup vegan chocolate chipsmelted and slightly cooled (Kirkland’s are great!)
- 1/4cup strong coffeecooled
Topping
- 1cup lightly toasted hazelnutsto be candied, flavoured, and crushed for a delicious crunch!
- 1/4cup strong coffee
- 1/2 cup brown sugar
Instructions
- Prepare a 8 inch springform pan by lightly spraying the inside and then lining the bottom with parchment paper. Preheat the oven to 325 degrees F.
- Toast your hazelnuts carefully for a few minutes until brown and roasty! Let cool for a few minutes and then throw them into your food processor until finely ground. Add the oatmeal, sugar, and salt. Pulse a few times. Then add the melted oil or butter and blend until combined. This should be pressed into the bottom of your prepared pan.
- Bake your crust for about 20 minutes and then let cool while you make the filling. Turn the oven down to 300 degrees F. in preparation for the next step.
- For the filling, combine the tofu and the vanilla in your food processor and mix until smooth. Sift your cocoa powder into your sugar and then add these to your processor. Add your cooled strong coffee and blend. Melt your chocolate and let cool a little. The add it to the processor and blend until smooth.
- Spoon your filling onto your prepared crust. Place in oven on a cookie sheet and let cook for about 40 minutes. It will feel mostly firm but will be soft in the middle. Let cool and then cover and refrigerate for a few hours or overnight.
- Prepare your hazelnut mocha crunch by putting your toasted hazelnuts into a saucepan, adding the coffee and brown sugar, and cooking over medium heat until the sugar crystalizes on to the nuts. Let cool spread out on a piece of parchment. When cool and you are ready to decorate, crush them with a rolling pin to the desired size.
- Remove your cake carefully and decorate with the candied hazelnuts. You can make a ring of a dozen whole hazelnuts and then make a one-inch circle frame of the crushed nuts. Leftover nuts can be sprinkled on the individual slices. Enjoy!!
Recipe Notes
Seriously, no one would know this was made with tofu! It’s amazing! This freezes well but I might put the hazelnuts on just before serving, as they do soften up a bit.
