Ingredients
1 Block of Cauldron Organic Tofu, drained
For the Base:
150g vegan dark chocolate biscuits, crushed (we used Oreos)
1 tbsp icing sugar, sieved
90g vegan spread
For the Cake:
8 tbsp maple syrup
2 tbsp vanilla extract
250g coconut cream
3.5g agar-agar
2 tbsp matcha powder dispersed in 2 tbsp hot but not boiling water
2 tbsp lime zest
3 tbsp lime juice
For the Berry Compote:
125g blueberries
125g raspberries
2-3 tbsp caster sugar
1 tbsp cold water