Vegan Baked Gingerbread Cheesecake Slice- No Cashews, No Coconut
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 16
  • 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
  • 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
  • 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
  1. Preheat oven to 180 C
  2. 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.
  3. 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.
  4. 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).
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