Gingerbread Cheesecake Bars
5 min read
Total
5h
Prep
2h
Troy Manandic
@troy808For the crust
- 2 scoops Chocolate Ka'Chava
- 1 cup pitted Medjool dates
- 1½ cups raw pecans, chopped
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
For the cheesecake filling
- 2 cups raw cashews (soak in cold water for 6 hours or hot water for 2 hours)
- ½ cup full-fat coconut milk (shake together to incorporate the cream + coconut water)
- ⅓ cup pure maple syrup
- ¼ cup coconut oil (melted)
- 3 tbsp unsulphured molasses
- ½ teaspoon lemon zest
- 1 tbsp vanilla extract
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp grated fresh nutmeg
- ¼ tsp ground cloves
- ¼ tsp kosher salt
For the garnish
- Ground cinnamon
- Grated fresh nutmeg
- Pecan halves (optional)
How to make the crust
- Line an 8-inch square baking pan with parchment paper.
- Place dates in food processor and pulse until finely chopped. Then add remaining crust ingredients and pulse until dough begins to form. (Do not over-process or the dough will become oily).
- Evenly press dough into the bottom of prepared pan.
How to make the filling
- After soaking the cashews for 2-6 hours (depending on chosen method), drain soaked cashews, and rinse with cold water.
- Combine rinsed cashews and the remaining cheesecake ingredients in a high speed blender for 2 - 3 minutes until mixture is smooth and creamy.
- Pour filling onto prepared crust and smooth top with a spatula. Tap pan on the counter a few times to release any air bubbles. Freeze for at least 3 hours or until completely firm.
- Once the cheesecake bars are set, cut into squares. Garnish with cinnamon, nutmeg, and pecan halves, if desired.
- **Before eating, thaw at room temperature for 10 minutes before serving. Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.
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