These tasty no-bake bars feature a crust made with pecans and dates plus a rich, gingery filling made from soaked cashews.
Gingerbread “Cheesecake” Squares
Serves: 25
Ingredients
- 1 cup pitted dates
- 1½ cups chopped pecans
- 1 teaspoon ground cinnamon, divided
- ½ teaspoon fine sea salt, divided
- 2 cups unsalted raw cashews, soaked in cold water for 4 to 10 hours
- ½ cup full-fat coconut milk, shaken
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 3 tablespoons unsulphured molasses
- 1 tablespoon vanilla extract
- 1 teaspoon ground ginger
- Garnish: vegan whipped cream and ground cinnamon
Instructions
- Spray an 8-inch square baking pan with cooking spray. Line with parchment paper, letting excess hang over edges of pan.
- In the work bowl of a food processor, pulse dates until finely chopped. Add pecans, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pulse on medium-low speed until a sticky dough begins to form, with small pecan bits still visible. (Do not overprocess, or dough will become oily.) Press dough into bottom of prepared pan.
- Drain soaked cashews. Rinse with cold water.
- In the container of a blender, blend together cashews, coconut milk, maple syrup, melted coconut oil, molasses, vanilla extract, ginger, remaining ½ teaspoon cinnamon, and remaining ¼ teaspoon salt until mixture is silky smooth and creamy, 2 to 3 minutes. Taste and adjust seasonings, if desired.
- Pour filling into prepared crust. Using an offset spatula, smooth top of filling. Tap pan on counter a few times to release air bubbles. Freeze until completely firm, at least 3 hours.
- Using a hot dry knife, cut into 25 squares. Let thaw at room temperature before serving, 10 to 15 minutes.
- Garnish with vegan whipped cream and a sprinkle of cinnamon, if desired.
Notes
MAKE-AHEAD TIP: Place Gingerbread “Cheesecake” Squares in a single layer in an airtight container and refrigerate for up to 2 weeks, or freeze for up to 2 months.
