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Ginger Bread Cheesecake Bars

Ginger Bread Cheesecake Bars

  • @troy808
  • Сooking time

    30 Minutes
  • Tags

    Chocolate Ka’Chava, Baked

Ingredients

  • 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 LAYER

  • 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 tablespoons unsulphured molasses
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated fresh nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt

**Garnish: ground cinnamon, grated fresh nutmeg, and pecan halves (optional)

Instructions

  1. Line an 8-inch square baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Once the cheesecake bars are set, cut into squares. Garnish with cinnamon, nutmeg, and pecan halves, if desired.
  6. **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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& PLANT-BASED INGREDIENTS

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