For the biscuit:
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
80 gr dark chocolate
2/3 spoonfuls of soft vegan chocolate spread
First turn the biscuits into crumbs using a food mixer and mix it with the vegan butter to make a thick mixture, then use it to cover the bottom of an oven dish.
In a bowl mix the tofu with the lemon juice, the flour, salt , sugar and 1 spoonful of vegetable milk. Use a food mixer to make it into a cream then pour 3/4 of the cream in the oven dish onto the biscuit layer.
mix the rest of the cream with the cocoa, the chocolate spread and add 2 more spoonfuls of soya milk. Add the chocolate cream on top of the other.
Cook in the oven at 175°C for 30 minutes. Let it cool down then decorate as you wish.