Gingerbread Cheesecake Bars

INGREDIENTS

1 cup

pitted Medjool dates

1 1/2 cups

raw pecans, chopped

1/2 tsp

ground ginger

1/2 tsp

ground cinnamon

1/4 tsp

kosher salt

2 cups

unsalted raw cashews (soaked in cold water for 4 to 10 hours)

1/2 cup

full-fat coconut milk (shaken together in the can to incorporate the cream + coconut water)

1/3 cup

pure maple syrup

1/4 cup

refined coconut oil (melted and cooled)

3 tbsp

unsulphured molasses

1/2 tsp

lemon zest

2 tbsp

fresh lemon juice

1 tbsp

vanilla extract

1 1/2 tsp

ground ginger

1 tsp

ground cinnamon

1 tsp

grated fresh nutmeg

1/4 tsp

ground cloves

1/4 tsp

kosher salt

Garnish: ground cinnamon (grated fresh nutmeg, and pecan halves, if desired)