Christmas Tree Cheesecake Pops

Ingredients

Crust

• 0,6 cups gluten-free oat flour (75 g / ~1,5 dl)
• 0,4 cups almond flour (~40 g / ~1 dl)
• 1 tsp baking powder
• 1/2 tsp gingerbread spice
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 3 tbsp (or more if needed) coconut oil (30 g)
• 2 tbsp maple syrup (30 g)

Filling

• 1,2 cups cashews (150 g)
• 1,2 cups unsweetened soy yogurt
• 4 tbsp maple syrup (60 g)
• 1 tbsp coconut oil
• 1/2 tsp gingerbread spice
• pinch of salt

Frosting

• ~1 cup plant-based cream (coconut, oat, soy whip)
• pinch of spirulina (for color). You can also use matcha or green coloring (be careful when adding spirulina, the flavor isn’t so delicious with the cake but you can easily cover the flavor with spices / sweetener / lemon juice)
• berries for decorating

Instructions

• Preheat oven to 390 F / 200 C.
• For softening cashews: let them soak in boiling water for about 10 minutes.
• Put a parchment paper on the bottom of a small (about a 7 inch / 18 cm) springform pan.
• Crust: mix the dry ingredients in a bowl. Add maple syrup and coconut oil and keep on mixing in a bowl until you get a thick batter. If you find the batter too dry, add a bit of coconut oil until the batter is firm and easy to press into the bottom of the pan.
• Blend all filling ingredients in a high-speed blender or powerful food processor until silky smooth. The filling should be liquid enough to pour on top of the crust.
• Pour the filling on the crust and spread it evenly.
• Bake in the oven for 20-22 minutes or until the cake feels firm. Let cake chill properly before decorating.
• Whip frosting and leave a few tbsp white and mix green coloring to the rest of the frosting.
• Decorate the cake with a layer of green frosting, white frosting to the edges and berries.
• Cut into popsicle shapes and put an ice cream stick in the middle of the piece. 
• If you don’t eat the cake right away, store it well covered in the fridge and take out about 30 min before serving.
• Enjoy this festive and fun treat!