Oatly cream has a thicker consistency than other dairy free creams which might make it more suitable for this recipe. I had a thorough look online, but couldn’t find any dairy free creams which specifically said suit-able for whipping. If you have had any experience of using dairy free whipped cream, please let us know!

Preparation

Use a blender to crush the digestive biscuits and mix with the melted margarine. Put into a round flan tin with removable bottom (25cm/10” in diameter). Pat the mixture down firmly to make a base. Put in the fridge whilst making the filling.

Beat the Sheese in a non stick saucepan until creamy, sprinkle the agar flakes over the Sheese and stir. Bring to a simmer stirring occasionally until the flakes dissolve.

Meanwhile melt the chocolate. Whip the cream, sugar and lemon rind until it is thick. Add the melted chocolate and Sheese mixture and whip together.

Fill the flan tin with the mixture and place it in a preheated oven at 160C for 30 minutes.

Chill well before serving, take the cake out of the tin and decorate. This is a wonderful, very rich and delicious dish. Serve sliced, sprinkled with a little sieved icing sugar and a few slices of kiwi fruit.

Oatly cream has a thicker consistency than other dairy free creams which might make it more suitable for this recipe.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Ingredients

Vegan recipe
Vegetarian recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.