Gingerbread Cheesecake (Vegan)
Base:
9oz raw Almonds
A pinch of Sea Salt
10 Dates
1/4 cup Coconut Oil
Bottom Layer:
1 cup soaked Cashews
1/3 cup Vanilla Almond Milk
1/3 cup Molasses
1 tsp Cinnamon
2 tsp fresh grated Ginger
1/4 tsp Cloves
A pinch of Sea Salt
The juice of 1/3 a Lemon
1/3 cup Soy Lecithin
Coconut Cream Centre:
1/3 cup Coconut Cream
1/3 cup Raw Cashews
1/3 cup Raw Cashews
1 tsp raw Vanilla Bean Powder
1/4 cup Vanilla Almond Milk
2 tbsp Maple Syrup
1/3 cup Coconut Oil
Top Layer:
Repeat recipe for bottom layer.
Blend all base ingredients until they stick together and then press into the bottom of a well greased springform pan, with coconut oil. Place this in the freezer.
In a high speed blender, blend all the bottom layer ingredients except for the lecithin, until smooth. Then mix in the lecithin until the granules are no longer visible and the consistency is thick. Spread this out over the base and place back in the freezer.
Once again, in a high speed blender, mix all the ingredients for the coconut cream and pour over the first layer. This one with take a while to set so give it a bit of time to freeze before re-making the gingerbread layer for the top.
Let the whole thing set in the fridge over night or in the freezer for 10-20m or so.
