Dessert: Red Velvet Cheesecake of the Vegan Variety

Here is a quick recipe, easy to make and super delicious. If you don't have a VitaMix, use a food processor and soak the nuts and dates before hand!
The crust I made was too hard, but I will tell you what I did anyway.


Crust (Prepare cookie crumbs with margarine according to package or add some soy milk maybe instead)
1 cup melted Choc chips
1 3/4 cup chocolate cookie crumbs

Combine and press into 8 inch round cake pan lined with plastic wrap or spring form pan. Place in freezer to set.

1 can coconut milk
2 cup cashews (soaked if necessary)
1 package soft silken tofu (12 oz)
3/4 cup dates
1 tsp vanilla
dash salt
Juice of 1 lemon

Blend until smooth. Remove about 1/3 and set aside in fridge.

1 cup melted chocolate chips
1/4 cup cocoa
Red food coloring

Add to the 2/3 remaining and blend. Pour half the chocolate mix into the crust. Place in freezer until set, then top with half of the vanilla. Repeat with chocolate layer, and again with the remaining vanilla.
Top with chocolate curls or whatever you'd like.