Gingerbread 'Cheescake'

GF, DF, V AND RSF

Ingredients:

Base:

  • 1 cup almonds

  • 1 cup pitted dates

  • 1 ½ tbsp ground ginger

  • ½ tbsp mixed spice

  •   2 tbsp melted coconut oil

  • 1/4 tsp salt

“Cheescake”:

  • 1 cup soaked cashews.

  • ½ cup canned coconut milk

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/2 tbsp ground ginger

  • 1/2 tsp mixed spice

  • 1 tbsp melted coconut oil

  • Zest 1 lemon

  • Extra ‘base’ to top (optional)

Method:

1.       Add all base ingredients into a food processer and blitz to a crumb.

2.     Using silicon muffin molds, spoon the crumb into each one so its approximately 1/2cm thick. Press firm and place in the freezer.

3.       Add the cheesecake ingredients to the blender and blitz until smooth and creamy.

4.       Scoop mixture on top of the crumb, top with some flaked coconut and freeze for 3 hours.

DessertsEmma Cathieraw dessert, gingerbread, cheesecakeComment