Serves 16 / Ingredient tip: I use Ener-G egg replacement (mixed with water according to package directions), but you can also use Bob’s Red Mill Egg Replacer (3 tablespoons stirred into 9 tablespoons water); or, if you’re not vegan, four medium eggs. Serving tip: Garnish with chilled dairy-free whipped cream, chocolate drizzle, and nondairy chocolate-covered espresso beans.
25 chocolate sandwich cookies
1/3 cup nondairy butter spread (such as Earth Balance), melted
1 tablespoon all-purpose flour
1/2 cup Kahlua
1 cup dairy-free semisweet chocolate chips (such as Sunspire)
24 ounces soy cream cheese
1/3 cup sugar or fructose
4 egg-substitute “eggs” (powder mixed with water)
2 teaspoons organic coffee flavor or extract
1 teaspoon vanilla extract
Juice of 1 lemon (scant 2 tablespoons)
1. In a food processor, combine cookies, nondairy spread, and flour; process until crumbly. Press firmly into bottom and ½ inch up sides of 9½-inch springform or deep pie dish; chill.
2. In a small saucepan, simmer Kahlua over medium heat for 10 minutes, until reduced by half; let cool.
3. Preheat oven to 350˚. Melt chocolate chips in a double boiler. In a blender or food processor, combine reduced Kahlua, soy cream cheese, sugar, egg substitute, coffee flavor, vanilla, and lemon juice; blend until creamy and smooth. Add melted chocolate and blend. Pour into crust and place on a rimmed baking sheet. Bake for 60–70 minutes until top looks mostly dry, set, and barely jiggles when you move the pan (check every so often for bubbles and pop with the tip of a knife if necessary). Let cool completely, then cover with foil and refrigerate 12 hours before serving.
PER SERVING: 331 cal, 50% fat cal, 18g fat, 8g sat fat, 0mg chol, 4g protein, 37g carb, 1g fiber, 279mg sodium
