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!