Vegan Baked Gingerbread Cheesecake Slice- No Cashews, No Coconut
Prep time
Cook time
Total time
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 16
Ingredients
BASE:
⅛ cup Mt Elephant Hemp Seeds
½ cup quick oats (sub quinoa flakes for gluten-free)
1½ cups almond meal
4 TBSP Mt Elephant hemp oil
4 TBSP maple syrup
FILLING:
1 cup slivered almonds (soaked in boiling water for 15 minutes)
1 300g packet silken tofu
6 TBSP maple syrup
1 TBSP nutritional yeast
1 tsp tahini
1 TBSP vanilla
1½ tsp ground ginger
1 tsp cinnamon
1 tsp allspice
CRUMBLE TOPPING:
1½ cups roughly chopped pecans
⅓ cup wholemeal spelt flour (or sub flour of choice)
3 TBSP maple syrup
⅓ cup Mt Elephant hemp seeds
Method
Preheat oven to 180 C
For the base: add all base the ingredients into a large bowl and mix together until sticky. Press down into the base of a lined 10 cm square baking tin and set aside.
For the filling: place slivered almonds in a bowl, boil a kettle of water and pour over almonds and allow to soak for about 15 minutes until softened. Drain water and add almonds to a blender with all remaining filling ingredients. Blend until smooth. Pour over the base.
Place in the oven and bake for about 10-15 minutes, this will make the cheesecake develop a nice crust on top. In the meantime mix, all the crumble ingredients in a small bowl. Once the crust has formed on the cheesecake, remove from oven and sprinkle over crumble. Bake for another 15-20 minutes. Remove from oven and allow to cool before slicing (the topping will be quite crumbly).
Recipe by Talida Voinea at https://talidavoinea.au/vegan-baked-gingerbread-cheesecake-slice-no-cashews-no-coconut/