Indulge in these delicious snacks and desserts…

INGREDIENTS

. 200g (7oz) vegan biscuits, such as plain Hobnobs or Mc Vitie’s Light Digestives

. 75g (3oz) vegan margarine

. 50ml (2floz) soya milk

. 350g (12oz) pack of silken tofu

. 200g (7oz) vegan cream cheese

. 1 tbsp vegetable oil

. 1-2 tbsp agave syrup

. 1 tsp vanilla essence

. ½ tsp lemon or orange essence (optional)

. 2 tsp arrowroot

. 150g (5oz) fresh or defrosted frozen raspberries, strawberries, blueberries or mango

METHOD

1 Preheat the oven to 180°C/Gas Mark 4.

2 Grind the biscuits in a food processor or similar until there are no large lumps left (or use the plastic bag and rolling pin method!).

3 Melt the margarine or coconut oil and mix in the biscuit crumbs.

4 Spread finagr eased flattin, about 18cm (7in) in diameter if round, or use a 20cm (8in) square tin if you prefer. A loose-bottomed spring form is the easiest to use. Bake the base in the oven for 5 minutes.