These mini Gingerbread Cheesecake Cups are decadent, soft, and full of that seasonal flavor we all know and love with more room for error than gingerbread cookies. They're so yummy you'll hardly believe they have no gluten, no grains, and no dairy!
Ingredients:
For the base:
1 cup raw pecans (or other nut of choice)
1 cup pitted dates
1 tsp cinnamon
For the filling:
1 1/2 cups soaked cashews
1/4 cup cashew butter
1/4 cup coconut sugar
2 tbsp maple syrup
3 tbsp molasses
1/4 cup melted coconut oil
1/2 cup full-fat canned coconut milk
1 tsp Apple cider vinegar or lemon juice
1 tbsp vanilla
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt
Maple Cashew Cream:
1 cup cashews, soaked for 8 hours
1/4 cup water (or use coconut milk from the can from steps above)
2 tbsp maple syrup
1 tsp vanilla
2 tsp lemon juice
Directions
Line a cupcake tin with cupcake liners and set aside. Place all base ingredients in a food processor and process until a sticky dough forms. Divide evenly amongst the cupcake tins, pressing the dough into the bottoms.
Give your processor a rinse, then add the filling ingredients, processing until completely smooth, stopping to scrape down the sides as needed.
Divide the batter evenly amongst the cupcake tins. Give the pan a good tap on the counter, to release any bubbles and to create an even top. Place in the freezer to set, about an hour-overnight.
To create the cashew cream, combine all ingredients in a food processor and process until completely smooth. You can frost the top, or place the mixture in a piping bag/ziploc bag and pipe designs along the top. Garnish with cinnamon, if desired. Enjoy!
Recipe via @danishealthyeats