Lemon & Berry Cheesecake

Place all the crust ingredients into a food processor and blitz until sticky paste forms. Transfer the crust into a cake tin or springform pan and press evenly to form the bottom layer. Place the tin in the freezer

Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.

In a bowl, combine flour, spices, baking powder and baking soda. Whisk in the almond milk, almond butter,  lemon juice and maple syrup. Then add in the grated carrots and mix well.

Cook the quinoa according to instructions on the packaging.  Once cooked, place in a large salad bowl. Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.

Place all ingredients in a high-speed blender and blitz until smooth.
Divide between 2 bowls, add your favourite toppings and serve straight away.