- Prep Time
- Chill Time
For the crust
- 125g Lotus Biscuits
- 125g Original Digestive Biscuits
- 125g vegan spread
- Pinch of sea salt
For the filling
- 500 ml can of Guinness or other vegan stout (make sure you check!)
- 300g Ombar 72% Cacao
- 350g silken tofu (drained)
- 150g vegan cream cheese (we used Violife Original)
- 30g organic cacao powder
- 1tsp lemon juice
- Crushed hazelnuts to top (optional!)
Line the bottom and sides of a 7.5/8 inch cake tin with removable base with some parchment paper.
Reduce the Guinness: pour into a saucepan and bring to a simmer over a medium heat, making sure it doesn’t bubble over. Simmer for around 30 minutes until the mixture has reduced to 200ml. Once reduced, bring it to room temp by transferring the liquid to a bowl and placing it in cold water.
Make the base whilst the Guinness is reducing by putting the dry ingredients in a reusable freezer bag and bash with a rolling pin. Melt the vegan spread and mix it together with the biscuits in a bowl.
Press the biscuit mixture into the base of the cake tin, pressing it down with a spatula until it’s nice and compact. Place in the fridge until the filling is ready.
For the filling, melt the chocolate using a bain-marie. Using a high-speed blender combine the silken tofu, Violife, cacao powder and lemon juice until smooth and creamy. Then pour in the melted chocolate and reduced Guinness, making sure everything is combined completely.
Spoon the filling over the biscuit base and spread it out evenly. Place in the fridge to set for 3-4 hours (or overnight if possible).
Once set, pop the tin apart to remove, and peel away the baking parchment. Top with crushed hazelnuts.
Store in an airtight container in the fridge and consume within 5 days.