Did you catch my vegan baked gingerbread crumble cheesecake slice? It’s essentially the most…

Did you catch my vegan baked gingerbread crumble cheesecake slice? It’s essentially the most unhealthy tasting dessert I’ve ever made however made with all the nice issues! This one tastes very European, jogs my memory of some conventional polish desserts. There aren’t any cashews and no coconut okay this ! Made with mt_elephant hemp seeds and oil

BASE:
⅛ cup Mt Elephant Hemp Seeds
½ cup fast oats (sub quinoa flakes for gluten-free)
1½ cups almond meal
four TBSP Mt Elephant hemp oil
four 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 dietary yeast
1 tsp tahini
1 TBSP vanilla
1½ tsp floor ginger
1 tsp cinnamon
1 tsp allspice
CRUMBLE TOPPING:
1½ cups roughly chopped pecans
⅓ cup wholemeal spelt flour (or sub flour of alternative)
three TBSP maple syrup
⅓ cup Mt Elephant hemp seeds
Technique
Preheat oven to 180 C
For the bottom: add all base the elements into a big bowl and blend collectively till sticky. Press down into the bottom of a lined 10 cm sq. baking tin and put aside.
For the filling: place slivered almonds in a bowl, boil a kettle of water and pour over almonds and permit to soak for about 15 minutes till softened. Drain water and add almonds to a blender with all remaining filling elements. Mix till easy. Pour over the bottom.
Place within the oven and bake for about 10-15 minutes, it will make the cheesecake develop a pleasant crust on prime. Within the meantime combine, all of the crumble elements in a small bowl. As soon as the crust has fashioned on the cheesecake, take away from oven and sprinkle over crumble. Bake for an additional 15-20 minutes. Take away from oven and permit to chill earlier than slicing (the topping might be fairly crumbly).