Ingredients: 400 grams (8oz) crushed digestive biscuits. 4oz melted vegan margarine. 1 tub vegan 'cream cheese' (eg Bute Island Sheese, original creamy). 1 small tub vegan 'cream'. 2oz castor sugar. Juice of half a lemon plus the grated rind. 2 tbls agar flakes. 150 grams dark chocolate (70% cocoa solids).
Method: Mix crushed biscuits and melted margarine together. Place in a flan tin (with removable base) and press down firmly.
Stir Sheese in a saucepan over a medium heat. Mix in agar flakes and simmer for a few minutes.
Mix sugar, cream and lemon together. Add the chocolate (melted in a microwave for 1 minute or until liquid). Then blend this mixture with the Sheese. Pour this combination on top of the biscuit base.
Bake for 30 minutes at 160c.
Serve with summer fruits and a scoop of vanilla vegan ice cream (eg Swedish Glace) as shown in the photograph.
Notes: The minimum flan size is 23mm (9 inch). This is the size of the torte in the photograph. A larger flan will produce a thinner torte. Some ingredients (eg Bute Island Sheese) might have to be sourced from wholefood shops). Uhuru Wholefoods, 48 Cowley Rd, Oxford (01865 248249) will supply any difficult-to-get items.