• cinnamon 1/2 tsp cinnamon
  • coconut oil 1/3 cup coconut oil
  • ginger 1/2 tsp ginger
  • juice of lemon Juice of 1 lemon
  • maple syrup 1/2 cup maple syrup
  • medjool dates 6 medjool dates
  • pecans 1 heaping cup pecans
  • raw cashews 2 cups raw cashews (soaked overnight)
  • sea salt 1/2 tsp sea salt
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How to make it

  1. Combine all the ingredients in a food processor. You will see the mixture start to get to a crumbly like consistency. Be careful not to over process or you will end up with pecan butter. Once the mixture looks done, you can press a little into the bottom of each muffin cup. I used standard sized pans.
  2. Place them in the fridge while you make the cheesecake part. Make sure your cashews have been soaking overnight.
  3. Drain and rinse them.
  4. Place them in a food processor with all the other cheesecake ingredients.
  5. Mix until everything is smooth. Spoon a little of the cheesecake mixture into each muffin cup. Once that is done, place them in the fridge to firm up. It can take up to 12 hours for the cheesecakes to get fully firm.