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
  1. Spray an 8-inch square baking pan with cooking spray. Line with parchment paper, letting excess hang over edges of pan.
  2. 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.
  3. Drain soaked cashews. Rinse with cold water.
  4. 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.
  5. 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.
  6. Using a hot dry knife, cut into 25 squares. Let thaw at room temperature before serving, 10 to 15 minutes.
  7. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gingerbread-cheesecake-squares/