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This Cheezecake Crumble recipe is so tasty, you’ll be craving every plant-based bite. Perfect for the holiday season or just a stay-at-home-treat, it’s easy-to-prep and deliciously dairy-free. Add in pecans and walnuts for a nutty flavor and texture or leave them out and savor the sweetness.
In a mixing bowl, combine the rolled oats, hazelnut flour, dark brown sugar, salt and Chinese 5 spice. Stir until combined.
Using a fork or your hands, blend the almond paste, coconut oil, pecans and walnuts into the oat/flour mixture until it begins to crumble.
Place mixture onto a baking sheet and bake at 350° for 10 minutes.
Remove from oven, crumble over your cheezecake of choice, and enjoy!
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