M&S vegan chocolate and orange cheesecake pots

  • Preparation time: 15 mins
  • Cooking time: 120 mins
  • Serves: 3


  • 300g silken tofu
  • 110g vegan dark chocolate
  • 1 orange
  • 35g dates
  • 10g ground almonds
  • 10g shelled pistachios
  • 10g pecans
  • 10g pumpkin seeds

How to prepare

  1. Roughly chop the dates. Break the vegan dark chocolate into pieces.
  2. To make the base, heat the oven to 180C/160C fan/gas mark 4. Place the pumpkin seeds, pecans and pistachios on a roasting tray and bake for 10 minutes, until lightly toasted. Transfer from the oven and leave to cool.
  3. Using a food processor or hand blender, blitz together the nuts, pumpkin seeds, ground almonds, dates and ½ of the orange zest. Divide between three serving glasses and press down firmly.
  4. To make the mousse, melt the chocolate in a bowl set over a pan of simmering water.
  5. Using a hand blender, blitz the tofu with the melted chocolate, remaining zest and 1 tbsp orange juice, until smooth. Pour into the glasses and leave to set in the fridge for 2-3 hours.
  6. To serve, scatter the orange segments on top and a little extra orange zest, if you like.