Vegan Dark Chocolate & Cherry Cheesecake

Add the icing sugar, ground almonds, cocoa powder, flour, and vegan butter and mix together.

Mix to a crumble texture.

Place on to a silpat matt and bake for 12-15 minutes at 175c.

Lightly whip the vegan plant cream.

Beat the vegan cream cheese.

Melt the dark chocolate.

Fold through the whipped plant cream.

Pipe the mix into silicone moulds.

Freeze.

Temper the dark chocolate.

Spread a thin layer onto an acetate sheet allow to touch dry and then cut out.

Place a sheet of silicon paper on top cover with a tray and place in the fridge to set.

Demould the cheesecake and place onto one of the ovals of chocolate.

Place another oval on top of the cheescake.

Pipe some whipped vegan cream along the edge of cheesecake decorate with the cherries and chocolate decoration.