Place cocoa butter into a heatproof bowl over a small pot of boiling water and stir until melted
Place all other ingredients into a single-serve blender or small food processor
Add the melted cocoa butter and blend away, till it's silky smooth
Pour into moulds lined with greaseproof paper or foil (I used little square-shaped ramekins)
Refrigerate for at least 4 hours before releasing from moulds and serving.
*If you can't find cocoa butter at a regular supermarket, you'll nearly always find it at a health food store. I used cocoa butter melts which saves time in the melting process as opposed to buying it in a brick. A word of warning though - don't be fooled by it's delicious white chocolatey appearance - raw cocoa butter tastes nasty on its own! However it makes for a gorgeously smooth final texture in this recipe.
This vegan tahini cheese will keep for up to 5 days in the fridge.