You will love it!

This exquisite dessert combines the rich flavors of almonds with creamy silken tofu, and white chocolate for a truly indulgent treat. With a luscious almond shortcrust base and a dreamy date caramel, every bite leaves you wanting more. Plus, you can make it gluten-free and it is packed with protein. Perfect for brunch, or any special occasion, this almond praline cheesecake recipe is sure to impress.

Chef Tosca Tip

For a gluten-free option, make sure you use gluten-free crackers for the base.

Ingredients

For the almond praline:

70g almonds
30g brown sugar

For the cream:

400g silken tofu
320g vegan white chocolate
100g almond praline
75g plant-based milk

For the almond shortbread:

70g almonds
30g plain crackers
10 Medjool dates
A pinch of salt

For the date caramel:

10 dates
50g plant-based milk

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method

Preheat the oven to 200°C. Place all the almonds for this recipe on a baking sheet lined with parchment paper and roast the almonds in the oven for about ten minutes. Mix the ingredients for the praline in a food processor until smooth paste forms
Pit the dates and blend all the ingredients for the shortbread in a food processor until a granular dough forms. Knead the mixture into a large ball. Then, prepare a round cake mold approximately 20 cm in diameter with parchment paper on the bottom and generously butter the sides. Add the shortbread base, pressing firmly with your fingers to cover the bottom evenly. Place the mold in the refrigerator
Melt the white chocolate in a double boiler, then mix all the ingredients for the cream in a food processor until a smooth paste forms. Pour it into the mold, then tap the mold lightly on a flat surface to ensure the cream is spread evenly
Refrigerate for at least 5 hours, preferably overnight
Prepare the pitted date caramel by first soaking the dates in boiling water for 10 minutes. This helps to remove the skin from the dates more easily and achieve a smooth mixture. Drain them, then gently remove the date skins. Blend the plant-based milk and dates in a blender until a smooth "caramel" texture forms. Add a little milk if the consistency is too thick
Unmold the cheesecake by first running a knife along the edge to loosen the cream and shortbread from the mold. Place the cake on a serving plate and garnish with date caramel by pouring it in the center of the cheesecake and spreading it with a spatula. Optionally, you can garnish and decorate the cake with chopped almonds. Enjoy!

Almond praline cheesecake

You will love it!

Chef Tosca Tip

Ingredients

method

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