Baked vegan cheesecake

Method

1. Toast the oats and almonds in a dry pan for a few minutes until the oats start to brown. Let them cool slightly, then blitz in a food processor until they resemble crushed biscuits.
2. Melt the coconut oil and mix it with the oats and almonds. Press into a greased 8-inch loose-bottomed baking tin and bake at 170°C fan for 12 minutes. Set aside to cool slightly.
3. Meanwhile, soak the prunes in boiling water for 5 minutes, then drain and, when cool enough to handle, cut into quarters.
4. Blend the prunes, chickpeas and banana in a food processor until smooth.
5. Add the cornflour, silken tofu and soya yoghurt to the mixture and blend again until smooth.
6. Gently fold in the defrosted raspberries, so you don’t break them up too much.
7. Pour the mixture over the cooled oat base.
8. Bake at 190°C fan for 15 minutes, then lower the heat to 160°C fan and bake for another 40 minutes.
9. Turn off the oven and leave the cheesecake inside to cool for 2 hours with the door closed. Then chill in the fridge for a few hours or overnight. Remove 5 minutes before serving. Eat within 48 hours.