Description
A comforting dessert featuring a spiced Biscoff crust, silken cashew-tofu filling, layered with cinnamon apples, and topped with a golden crumble.
Ingredients
Scale
- 1 cup cashews, soaked (approx. 140 g)
- 1 cup firm tofu (approx. 240–250 g)
- 1/2 cup coconut cream (approx. 120 ml)
- 3/4 cup maple syrup (approx. 180 ml)
- 1 teaspoon vanilla extract
- 2 cups apples, sliced (about 2 medium apples; ~240–260 g)
- 1 teaspoon ground cinnamon
- 1 1/2 cups Biscoff cookies, crumbled (approx. 180 g)
- 1/4 cup vegan butter, melted (4 tbsp / ~56 g)
Instructions
- Preheat the oven to 350°F (175°C).
- Drain soaked cashews. In a food processor or high-speed blender, blend the soaked cashews, firm tofu, coconut cream, maple syrup, and vanilla extract until very smooth and silky.
- In a bowl, toss the sliced apples with the ground cinnamon until evenly coated.
- In another bowl, combine the crumbled Biscoff cookies and melted vegan butter; mix until the crumbs are evenly moistened.
- Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- Arrange the cinnamon-spiced apple slices evenly over the crust in a single layer.
- Pour the cashew-tofu filling over the apples and smooth the top with a spatula.
- Bake for 45 minutes at 350°F (175°C). The center should be set but still slightly jiggly.
- Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours (overnight is best) to fully set before slicing.
- Serve chilled or at near-room temperature.
Notes
Soak cashews at least 4 hours or overnight. Use a high-speed blender for a smooth filling. A slight wobble in the center indicates perfect doneness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7.5g
- Cholesterol: 0mg