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April is here and though we’re ready for the bounty of fresh fruit and veggies the new season has to offer, we’re just not quite ready to say goodbye to all the decadent, delicious baked goods we’ve enjoyed all winter long. Thankfully, Robin Robertson’s recipe for No-Bake Chocolate Cheesecake (from her new book Veganize It!)—with a cookie crumb crust and topped with plump, juicy raspberries—allows us to indulge without having to fire up the oven. But should you be so inclined, our Strawberry & Cream Rhubarb Tartlets—featured in the new Spring Issue of VegNews Magazine (on newsstands now)—would be totally worth cranking up the heat.
 
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