Raw Vegan Gingerbread Mini Cheesecakes
 
Prep time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 16
Ingredients
  • BASE:
  • 1 cup pitted dates
  • 1½ cups raw pecans
  • ½ tsp ginger
  • ½ tsp cinnamon
  • pinch salt
  • FILLING:
  • 2 cups raw cashews (soaked for about 4 hours)
  • ½ cup organic coconut cream
  • ⅓ cup maple syrup
  • 2 TBSP coconut oil
  • 3 TBSP good quality molasses
  • Juice 1 lemon
  • 1 TBSP vanilla extract
  • 2 tsp allspice
  • TOPPINGS:
  • coconut yoghurt and mini gingerbread men biscuits (optional)
Method
  1. For the base: whiz all the ingredients together in a food processor until crumbly but sticky.
  2. Divide evenly and press down into the base of mini cheesecake tin or muffin tin. Set aside.
  3. 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.
  4. Top with coconut yoghurt or cream, firm gingerbread biscuits or chopped pecans.
Recipe by Hazel & Cacao at http://hazelandcacao.com/raw-vegan-gingerbread-mini-cheesecakes/