This is the crust I made to go with a cheesecake I made for the Thanksgiving holiday last week. This would go great with any other no-bake pie or as a crumbled topping to muffins, cobbler, or coffee cake.
Raw Cashew Espresso Gingerbread Crust
1c raw cashews
1tbsp used wet coffee/espresso grounds
1tsp gingerbread spice
1/4tsp fresh ground ginger
1/2tsp Celtic sea salt
1/2c cashew flour (or almond flour)
1tbsp almond butter infused with vanilla bean
1tbsp grade B maple
2tbsp coconut sugar
2tbsp @mctLean mct oil
Pulse all ingredients in food processor until fine. Add to prepped 9″ springform pan, press out to edges with fingers, then freeze until ready.
Stay tuned for whole cheesecake and recipe later. Based on a Paleo No Bake Cheesecake by Greens of the Stone Age.