Vegan Gingerbread Crumble

Vegan Gingerbread Crumble

This recipe was created by food blogger and mother, Talida (@hazel_and_cacao).

⅛ cup Hemp Seeds
½ cup quick oats (sub quinoa flakes for gluten-free)
1½ cups almond meal
4 tbsp 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
3 tbsp maple syrup
⅓ cup 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.

For the crumble: In the meantime mix, all the crumble ingredients in a small bowl. Once the crust has formed on the cheesecake, remove it from the oven and sprinkle over the crumble. Bake for another 15-20 minutes. Remove from oven and allow to cool before slicing (the topping will be quite crumbly).