By Jasmine -- @livelymeals
Apparently, I’ve really been into layered things this holiday season. But honestly, anything that is layered with Wild Friends nut butter is automatically a win. Sometimes I feel like we always think of gingerbread in terms of gingerbread houses and cookies. So this is my take on gingerbread cheesecake.
1 1/4 cup pecans
4 dates (pitted)
2 tbsp coconut oil (melted)
Vanilla Bean Cheesecake
1/2 cup coconut cream
1 1/2 cup raw cashews (ideally soaked for 4-6 hours )
1 tsp vanilla or pods from 1 vanilla bean
1/3 cup maple syrup
1/2 tbsp lemon juice
4 dates (soaked in hot water for 20 min)
1/4 cup Wild Friends Gingerbread PB
1 tbsp almond milk
1 tbsp coconut oil (melted)
- Line a loaf pan with parchment paper. Place the ingredients for the crust into the food processor and pulse until very small pieces are formed. Be careful not to over process. Press the crust evenly into the bottom of the loaf pan.
- Place the ingredients for the vanilla bean cheesecake in the blender. Blend until smooth and creamy. Pour the vanilla bean filling on top of the crust. Place in the freezer for an hour or until firm.
- Nearing the end of the hour, prepare the gingerbread caramel. Place the caramel ingredients into the blender and blend until smooth. Spread the caramel evenly onto the vanilla bean layer. Top with toasted pecans if desired. Place in the freezer overnight or for a few hours until firm.
Store these in the freezer. Enjoy!