Name: Gingerbread Cheesecake Bars
Prep time: 20 min
Yield: 16 bars
Ingredients: 1 cup (150 grams) pitted Medjool dates; 1½ cups (170 grams) raw pecans, chopped; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 2 cups (284 grams) unsalted raw cashews (soaked in cold water for 4 to 10 hours); ½ cup (120 grams) full-fat coconut milk (shaken together in the can to incorporate the cream + coconut water); ⅓ cup (113 grams) pure maple syrup; ¼ cup (56 grams) refined coconut oil (melted and cooled); 3 tablespoons (63 grams) unsulphured molasses; ½ teaspoon (1.5 grams) lemon zest; 2 tablespoons (30 grams) fresh lemon juice; 1 tablespoon (13 grams) vanilla extract; 1½ teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon grated fresh nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon kosher salt; Garnish: ground cinnamon (grated fresh nutmeg, and pecan halves, if desired)