Apple Squash Tarts

Crust

• 12 dates
• 150g walnuts
• 100g pecans
• a dash of sea salt
• a dash of cinnamon and ginger
• 1/4 cup melted coconut oil

Squash Filling

• 1 cup squash
• 1/2 can coconut milk
• 1/2 cup cashews
• 4 dates
• 1/4 lemon juiced
• 1/2 cup coconut oil melted

Cinnamon Apple Topping

• 2 small apples (peeled and chopped)
• 1/4 lemon juiced
• 1 tsp coconut sugar
• a dash of cinnamon, clove and allspice 

In a food processor, blend everything together until smooth and then press into muffin tins.  You can line them with liners or saran wrap for easier removal later.  Place them in the freezer.

In a high speed blender, blend filling ingredients until smooth and place equal amounts in the tart shells.  There may be a bit left over you can have as a tasty pudding later.  

Place all the topping ingredients in a bowl and mix well.  Then top the tarts and place in the fridge overnight to solidify, or the freezer for an hour or less to speed things up.

Gingerbread Cheesecake (Vegan)

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 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.