BASE:

1 packet Dry biscuits (Marie, Arrowroot, etc.)
250g of melted vegan butter

 

METHOD:

1. Crush biscuits into crumbs.
   
2. Melt the butter and pour over the crushed biscuits and mix well.  Biscuit crumbs should resemble wet sand when done correctly.
   
3.  Press firmly into a 20cm round spring form cake tin evenly covering the base and sides.
   
4. Place in fridge until needed.

 

 

FILLING:

450g Silken Tofu
1 tub Tofutti cream cheese.
½ cup Maple Syrup
¾ cup Rice Milk
2 teaspoons Vanilla Essence
1 teaspoon Agar Agar
1 tin Passionfruit Pulp

 

METHOD:

1. Place the Tofu, Tofutti, Maple Syrup, Vanilla Essence and Rice Milk into a medium mixing bowl and blend until smooth.   (A vitamiser will work well also)
   
2. Pour the mix into a saucepan, sprinkle in the Agar Agar stirring continuously, bringing it to the boil.
   
3. Remove from heat and pour hot mixture into the cold biscuit base and allow it to cool slightly.
   
4. Pour half of the pulp over the top of the mixture and gently stir in with a knife.
   
5. Trim the rough edges of the sides of the base above the mixture and sprinkle this across the top or fold it through the mixture as well.
   
6. Return to the fridge to set.
   
7. Pour the passionfruit pulp over the top as a garnish.

Enjoy!