Ingredients
For The Base:
- 2 Cups Raw Almonds or Pecans
- 1 ½ Cups Packed Medjool Dates
- 1 tsp Cinnamon
- ½ tsp Ground Cloves
- Pinch of Sea Salt
For The Filling:
- 2 ¼ Cup Raw Cashews, Soaked
- ½ Cup Coconut Cream (Ensure that it is solid)
- ¼ Cup Coconut Oil
- 2 Bottles of Sol-ti GINGER SuperShot®
- ¼ Cup Pure Maple Syrup
- 3 TBSP Blackstrap Molasses
- Pecans to top
Instructions
1. Soak the Cashews
- Begin by soaking the cashews for at least three hours (overnight is best).
2. Prepare the Crust
- Next, make the crust by combining all ingredients in a food processor, and processing until there are no clumps of almonds or dates and the ingredients begin to stick together. Press the crust into a springform pan and place in the fridge to chill. I recommend saving about ⅓–½ cups worth to make the gingerbread pieces for the top.
3. Make the Filling and Assemble
- Make the gingerbread filling by combining all ingredients together in a high-speed blender and blending until silky smooth.
- Pour the mixture into the cheesecake pan and place in the fridge to chill and solidify for 4 hours. Once the mixture is solid, assemble the pecans and cut out gingerbread men on top. Serve immediately and store in the fridge.
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