Vegan Baked Gingerbread Crumble Cheesecake Slice

This recipe was created by the amazing @hazel_and_cacao 


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 Seed Oil
4 TBSP maple syrup

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

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).