For the biscuits:
18 biscuits digestive type
3.5 spoonfuls of vegan butter
For the cheese cream:
400gr soft tofu
1 spoonful of lemon juice
2 spoonfuls of self raising flour
1/2 teaspoon of salt
2 spoonfuls of brown sugar
3 spoonful of vegetable milk
150gr dark chocolate
Put the biscuits in a food mixer and, once you have made them into crumbs, mix in a bowl with the vegan butter to make a paste. Lay the paste in an oven tray. It’s better to use a tray which can be opened on the side, it will let you take the cake out easily without breaking it.
In a bowl mix the tofu with the lemon juice, salt, sugar, 1 spoonful of vegetable milk and the flour.
Melt the chocolate with 2 spoonfuls of vegetable milk then add it to the rest of the ingredients in the bowl and mix it all with a food mixer.
Pour the cream on top af the biscuit on the oven tray then cook in the oven at 175°C for 30 minutes.
let it cool down then keep in the fridge for a few hours.