Gingerbread Cheesecake

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A perfectly healthy holiday treat for those unexpected December pop-ins.  You’re welcome.


2 teaspoons WelleCo SUPER ELIXIR Greens

1 cup pecan nuts

1 cup buckwheat

1 teaspoon ginger

½ teaspoon allspice

1 cup dates, pitted

1 tablespoon molasses

½ teaspoon salt



1 can coconut milk

2 ½ cups cashews, soaked overnight in cold water

2 teaspoon vanilla extract

¼ cup maple syrup

⅓ cup coconut oil

1 tablespoon cinnamon

½ teaspoon all spice

1 teaspoon ginger

½ teaspoon ground cardamom

½ teaspoon salt


½ cup black grapes

2 figs

pecans and cacao nibs

Line the bottom of a 20cm springform cake tin with greaseproof paper. Prepare crust by adding pecans and buckwheat to a food processor and grinding to a fine crumb. Add in all remaining ingredients until it forms a sticky dough. Press into lined cake tin evenly and set aside in the fridge.

Prepare filling by rinsing the cashews well in clean water and draining. Add to food processor with all other filling ingredients and blend on high until really smooth and creamy. Depending on the power of your machine, this can take around 10-15 minutes. The mixture should become smooth and pourable. If it's too thick, add ¼ cup of water at a time, but only after blending thoroughly.

Pour filling on top of the crust and set aside in the freezer for at least 5 hours, ideally overnight. Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit, pecans and cacao nibs before serving.