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Quinoa Raspberry Baked Cheesecake

# Dessert
Ingredients
  • 160g chopped dates

  • 80g Quinola flakes

  • 25g desiccated coconut

  • 20g maple syrup

  • 45g coconut oil

  • 125g caster sugar

  • 2 tbsp. corn flour

  • 150g fresh raspberries

  • 1 tsp. vanilla essence

  • 3 eggs

  • 140g Greek yogurt

  • 500g creme cheese

PREPARATION

Add all the ingredients of the cheesecake base. In a pan suitable for oven. Loose base cake tin. Press down to cover the base.

Add the layer on the cheesecake base and then bake at 160° for 50 minutes. When it’s ready, top with raspberries and strawberries. Sprinkle ice sugar on top. You can add some mint leaves if you wish.

Vegan option: It’s very easy to find a vegan cream cheese or a dairy free one (ours is by daiya). Alpro soya yoghurt as a switch works well too. As does switching the eggs for flaw eggs.

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BUY QUINOA?

You can buy our products throughout the UK, Ireland and France.

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