3 cups whole hazelnuts (filberts)
1 cup quick oats
pinch of sea salt
into your food processer and grind until crumbly. Transfer this to a bowl and mix with 1/2 cup melted Earth Balance and 3 tbsp liquid sweetener of your choice. Press into a springform pan and bake for 20 minutes at 300 F, or until toasted.
Next, place 8 oz pure unsweetened baking chocolate and one 10 oz bag of semi-sweet vegan chocolate chips in the top of a double boiler and melt slowly, stirring until smooth.
While the chocolate is melting, place three 300g containers of drained, soft tofu, 1/2 cup maple syrup or other liquid sweetner, and a dash of sea salt into the clean bowl of your food processor and whiz until smooth.
After the chocolate has completely melted, add it to the tofu mixture in the food processor while it is still whizzing. Process until the chocolate is completely incorporated and the mixture is totally smooth.
Don't get overzealous with scraping out the melted chocolate. If there's any left in the pot/bowl, you can re-melt it later to drizzle overtop the finished cake.
Next, pour the filling over the nut crust and chill for several hours or overnight.
It will firm up very nicely in the fridge.
Then lick your spatula. Then wash your spatula.
While the cake is chilling, make your strawberry lime coulis.
Whiz 2 cups of fresh, hulled strawberries, the juice of one fresh lime and 3 tbsp of agave nectar or other liquid sweetener together in your food processor until smooth.
You can then strain it through cheesecloth to get the seeds out but it's not really neccessary (ie. I never do.) Store in an airtight container in the fridge.
When the cake has thoroughly chilled, you can reheat the dregs of melted chocolate and drizzle it over the top of the cake for fancy decoration if you like. Loosen the latch on the pan, and press the cake up from the bottom, recruiting help from someone if neccessary. If it's someone's birthday, stick some candles in it and light 'em up!
Add some coulis to each plate with cake on it. Serve. Eat with much gusto. Praise the gods for inventing chocolate and especially for making it vegan-friendly.
The finished product: