Rum and Chocolate Cheesecake Recipe

Ingredients
<br>- 1 cup ground almonds
<br>- 1 cup whole wheat flour
<br>- ⅔ cup vegan margarine
<br>- 2 (12 ounce) packages firm tofu
<br>- 1 ½ cups demerara sugar
<br>- 7 tablespoons unsweetened cocoa powder
<br>- ¼ cup sunflower seed oil
<br>- ½ cup soy milk
<br>- ¼ cup dark rum
<br>- 1 ½ teaspoons vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
<br>step 2: In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
<br>step 3: Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.
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Ingredients
- 1 cup ground almonds
- 1 cup whole wheat flour
- ⅔ cup vegan margarine
- 2 (12 ounce) packages firm tofu
- 1 ½ cups demerara sugar
- 7 tablespoons unsweetened cocoa powder
- ¼ cup sunflower seed oil
- ½ cup soy milk
- ¼ cup dark rum
- 1 ½ teaspoons vanilla extract

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
step 2: In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
step 3: Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

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