Apricot & Candied Ginger Cheesecakes

These are really yummy- subtly sweet and spicy.  If you can’t find candied ginger jam, you can use maple or agave syrup and some fresh grated ginger to taste.  You can also fold in chopped candied ginger, for a little extra kick.  These store beautifully in the freezer until you are ready to eat them.  If you can’t tell, I am trying to give you excuses to stand in front of your freezer.  Bon appetit! -Amanda

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Apricot & Candied Ginger Cheesecakes

Yield: 26 mini cheesecakes

Adapted from My New Roots

 

For the base:

3/4 cup dried apricots, chopped

3/4 cup walnuts, chopped

1 teaspoon vanilla

1/4 teaspoon sea salt

 

For the cheesecake:

1 1/2 cup raw cashews, soaked overnight and drained

2 lemons, juiced

1/3 cup candied ginger jam

1/3 cup coconut oil

1 teaspoon vanilla

1/2 teaspoon sea salt

 

Directions

1.  Prepare the base by pulsing all ingredients in the food processor until a crumbly paste begins to form.

2.  Press 1/2 tablespoon of the base into each round of a mini-muffin tray.

3.  Prepare the filling by pureeing all ingredients until totally smooth.

4.  Add 1 tablespoon of filling on top of the base in the mini-muffin tray.

5.  Place in the freezer until firm.

6.  Remove by running a knife around the edge and gently lifting the cheesecakes from the tray.

7.  Eat and enjoy!

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