Ingredients
12 vegan digestives, gingernuts, bourbons or oat biscuits 25g/1oz coconut oil 25ml/1fl oz soya milk 250g/8oz silken tofu 2 tsp arrowroot 1 banana 4 tbsp cocoa powder 150ml/¼ pint maple syrup 2 tbsp tahini 2 tbsp raisins 1 tbsp lime juice 3 tbsp orange juice 2 tsp vanilla essence pinch of salt To decorate crystallized ginger nasturtium leaves (optional)
Method
1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined. 2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins. 3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender. 4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving. 5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.
Find out more about these ingredients and techniques: Ginger