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Baked Vegan Cheesecake with Raspberries & Clementine
Ingredients
  • 100g unsalted cashews
  • 175g coconut cream
  • 150g vegan soft cheese
  • 1 tbsp cornflour
  • 2 tsp vanilla bean paste
  • 70ml maple syrup
  • 50g coconut oil, melted
  • ½ lemon, juiced
  • 200g raspberries
  • 2 tbsp caster sugar
  • 50g shelled pistachios, roughly chopped
  • 50g candied clementine peel
  • subheading: For the base:
  • 200g porridge oats
  • 75g caster sugar
  • 4 tbsp coconut oil, melted
Steps
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