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Ingredients
  • 320g sheet vegan shortcrust pastry
  • 150ml maple syrup
  • 150g light brown soft sugar
  • 100g vegan baking block
  • 2 tbsp cornflour
  • 300g silken tofu, drained
  • 1 tbsp rum (optional)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 250g pecans, 150g roughly chopped, 100g left whole
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