Vegan Lemon Cheesecake Crumble Bars (Gluten-Free)
Mix together all the ingredients for the crust and crumble topping dough in a bowl.
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Transfer half of it into a square baking tin lined with baking paper.
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Bake in the oven for 10 minutes.
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Place the cashew nuts, tofu, maple syrup, lemon juice, cornstarch and vanilla in a food processor.
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Whizz until completely smooth.
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Pour it over the baked crust.
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Crumble the rest of the dough over the top.
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Bake in the oven for 20 minutes. Leave to cool completely and place in the fridge for 2 hours before slicing.
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Full recipe on rhiansrecipes.com
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