- 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
Ginger Bread Cheesecake Bars

Ginger Bread Cheesecake Bars
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Сooking time
30 Minutes -
Tags
Chocolate Ka’Chava, Baked
Ingredients
Instructions
- Line an 8-inch square baking pan with parchment paper.
- Place dates in food processor and pulse until finely chopped. Then add remaining ingredients for crust and pulse until dough begins to form. (Do not over-process or the dough will become oily). Then evenly press dough into the bottom of prepared pan.
- Drain soaked cashews, and rinse with cold water. Combine the rest of the cheesecake ingredients in a high speed blender for 2 - 3 minutes until mixture is smooth and creamy.
- Pour filling into 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 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