Who want's some SAFFRON-GINGERBREAD CHEESECAKES😍

Hi my dear friends and dear steemians! (Is it the right expression?) Hope you all are well and have a lovely time whatever time it is where you live.

Here is one of my own absolute favourite recipes I made before Christmas.

I have made it a few times since then because I just can't get over it. It is almost to good to be true.
To make a long story short, me and every one who tasted them are in love with the saffron taste combined with the delicious and different but oh so good gingerbread taste. I know Christmas is already behind us long ago, but we still can enjoy the sweetness of it, can't we?😁👅

I say YES! So here it is for you dear friends! Don't think to much about it, just try it out an let me know what you think. You will go to food heaven and than return to let me know how it was. Deal?💓💃

Recipe makes 4 cupcakes or 1 small cake but you can easy double the recipe if necessary!

Base:

35 g dates chopped and pitted
40 g walnuts
A little vanilla
1/8-1/4 tsp gingerbread spices (start with little and add more if you like.)

Filling:

1/2 cup cashew nuts (soak the cashew nuts at least 6 hours before use)
40 g coconut milk
50 g virgin coconut oil
35 g maple syrup
About 1 g saffron threads
1 pinch vanilla
Zest from 1 organic orange

Optional: 4 tsp berry jam (you can make your own jam if you want to avoid sugar!)

How to: NOTE: if you make cupcakes and use silicon molds, you start with the filling. If you make a cake start with the base.

Soak the saffron threads in the coconut milk for at least 10 minutes. Add all the ingredients for the filling in a high speed blender and blend some minutes until the cream if smooth. You want to have the filling very smooth you need to have some patience! Add half of the filling in 4 molds. Carefully 'drop' the molds a few times again the table to get rid of air bubbles. Put in the freezer for some minutes and than add 1 tsp berry jam to each cupcake. Add the other half from the filling to the cupcakes and freeze until very firm.

BASE:
blend all the ingredients for the base until it starts to stick together. Press it down on the cupcakes. Freeze. Before serving the cupcakes let them defrost a few minutes. 10-15 min.

Decorate and Enjoy!💓🤗

This would fit perfectly to @lolzwithlisa 's #veganuarycontest ! Enjoy sweetheart!⭐💃💓

I am sure you will love these healthy sugar free and gluten free cheesecakes! Let me know in the comments it you have any question.

Love you all!💓💓😙

Your Niina