coconut yoghurt and mini gingerbread men biscuits (optional)
Method
For the base: whiz all the ingredients together in a food processor until crumbly but sticky.
Divide evenly and press down into the base of mini cheesecake tin or muffin tin. Set aside.
For the filling add all the ingredients into a high-speed blender and blend until smooth and creamy. Pour evenly over the base and set in the freezer for about 4 hours to set.
Top with coconut yoghurt or cream, firm gingerbread biscuits or chopped pecans.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-gingerbread-mini-cheesecakes/