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

1. Begin by soaking the cashews for at least three hours 

(overnight is best).

2. 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 gingerbread filling by combining all ingredients 

together in a high-speed blender and blending until silky 

smooth.

4. 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.

Enjoy!