Swirled Gingerbread & Caramel Cheesecake (vegan, gluten free)
Ingredients for the crust:
•1 1/2 cups of oats
•1/2 cup of pecans or almonds
•1/4 cup of coconut sugar
•nice pinch of salt
•1/4 cup of coconut oil or vegan butter, melted
Place the oats, pecans, sugar and salt in a food processor and process until fine. Pour in the oil/butter and blend until the crust stick together.
Using your fingers, press the mixture into the base of your pie tin. Transfer to the freezer while you make the filling.
Ingredients for the filling:
•1 1/2 cups of cashews, soaked in warm water for 30 minutes
•3/4 cups of cream cheese
•1/2 cup of coconut yogurt
•1/4 cup of maple syrup
•3/4 cup of coconut or dark cane sugar
•2 tsp of vanilla extract
•1 tsp of lemon juice
•1/4 tsp of salt
•2 1/2 tsp of ground ginger
•2 tsp of ground cinnamon
•3/4 tsp of ground all spice
•1/4 tsp of ground nutmeg
•1/2 cup of cacao butter, melted •1/4 cup of almond butter
•2 medium or 4 small soft dates
•1 tbsp of maca powder (optional)
•1/3 cup of almond/cashew/coconut milk
Add all ingredients to a blender except the cacao butter, almond butter, dates and maca.
Blend until smooth, then drizzle in the cacao butter and blend again until well incorporated.
Pour half the filing into a bowl. To the remaining filling, add the almond butter, dates, maca and milk and blend until smooth. Pour into another bowl. Alternate a heaped tablespoon of each filling on the pie crust until it’s all covered.
Then with a long chopstick swirl around in a circular motion.
Set in the freezer for at least 2 hours. I left mine for 3.
Take out, let thaw for 10 minutes, slice and enjoy!