Vegan Cheesecake from our Polish Supper Club
And we're off! Our first vegan supper club took place at the cafe on Tuesday, March 29th, and we couldn't be happier with how things turned out! Having launched Espresso Library "live" on February 9th, 2015 (we started working on E.L. in 2013!), the daily operations and tasks have been taking up a lot of our attention... It had made it tricky to grow E.L. as a platform for things both myself and my partner John wanted to use it for. Luckily for John, he has not given in to this pressure of the daily runnings of the business as much, and he has run the weekly bike rides from the cafe on a regular basis from the day we opened. And so, though like with everything, one can always find reasons why there aren't enough hours in the day, I too decided that it is high time to do more of what I have always intended to do at E.L. I set the date, I advertised it on social media (great way to get yourself motivated - there is no turning back from that!) and that was it! Simple as that, my first vegan supper club was on schedule.
The interest in the event was incredible - with over 250 people registered on Facebook I was overwhelmed with happiness knowing so many of you were curious about trying out a vegan supper - Polish vegan supper no less! Inspired by the amazing Marta Dymek of jadlonomia.pl (top Polish vegan blogger) and some traditional recipes, I created a four course menu. One of the highlights was the pudding - so many of you asked for the recipe, and I don’t see why I shouldn't it here on our blog! The recipe is borrowed (and slightly tweaked) from the said jadlonomia.pl blog. The original recipe can be found here.
Chocolate & Coconut “Cheese”-cake
150 g digestive biscuits
3 tbsp coconut oil
1 tsp raw cacao
a pinch of salt
1 cup of coconut milk
1 packet of silken tofu (360-400g)
3/4 cup of cooked millet
3/4 cup of icing sugar
1/4 cup of maple syrup or other favourite sweetener (date syrup etc)
2 heaped tbsp of potato flour
3-4 tbsp of freshly squeezed lemon juice
a pinch of salt
150 g of good quality dark chocolate
50-75g of good quality dark chocolate
1 heaped tbsp of icing sugar
1/2 cup of coconut milk (i prefer to use the creamiest part for this)
- Prepare the base: in your blender (we use Magimix) combine all of the ingredients and blend until it becomes nice and crumbly. Line an 8 inch round cake tin with baking paper (the best way to do this is to have a separate round piece on the bottom, and long strips on the sides to keep the perfect shape of the cake. I add a tiny bit of coconut oil to the sides of the tin so that the paper stays in place). Tip the crumble into the lined cake tin and press it evenly on the bottom of the tin. Place the tin in the fridge for 30min.
- Preheat your oven to 180 degrees. Place the tofu, millet, icing sugar, maple syrup, lemon juice and a pinch of salt in your blender and blend until smooth (really smooth, it may take a few minutes depending on your blender).
- Break your chocolate bars into small pieces and melt the chocolate using the water bath method (you can also do this using a microwave, we don’t own one). Once melted, add it to the tofu mix together with coconut milk and blend again until well combined in your blender.
- Take your cake base out of the fridge and pour your tofu-chocolate mix into the tin. Place the cake in the oven and bake for 15 minutes in 180 degrees. Subsequently, reduce the temperature to 120 degrees and bake for further 45 min. Then turn the oven off and let the cheesecake stay in the oven for another 15 minutes before taking it out to cool down. You’ll need to allow at least 2-3 hours for the cooling process.
- To make the topping: melt the chocolate using the water bath method, add the coconut milk and the icing sugar and combine until smooth using a whisk. Let it cool down for at least 30 minutes before laying it out on your (cooled down) delicious cheesecake. Decorate with whatever you fancy! We suggest berries, coulis, whipped coconut cream, cacao nibbs, icing sugar…