Gingerbread Cheesecake Slice

Base:
2 Tbsp melted coconut oil
2 Tbsp rice malt syrup
One package of Clean Mixes Salted Caramel Bliss Ball Mix
Mix it all together then line a baking tin with baking paper and place mix into it. 

Vanilla layer
1 cup cashew nuts (soaked overnight)
1/2 can full-fat coconut milk (refrigerated overnight)
1/4 cup melted coconut oil
3 Tbsp maple syrup
1 Tbsp lemon juice
1 Tbsp (or more) of vanilla 

Ginger bread layer:
1 cups cashew nuts (soaked overnight)
1/2 can full-fat coconut milk (refrigerated overnight)
1/4 cup melted coconut oil
3 Tbsp maple syrup
1 tsp (or more if you love ) cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger ( and extra grated fresh ginger if you love it)
1/4 teaspoon ground clove
1 Tbsp fresh lemon juice (Optional)

Splash of blackstrap molasses 

For the cheesecake layers, do the vanilla layer and gingerbread layer separately. Start by blending together soaked cashews and canned coconut milk together then add all the other ingredients and spices. Pour the vanilla layer first then let chill for ten minutes in the freezer then pour the gingerbread layer and place in freezer for a couple of hours. 

Top layer:
Melted chocolate
Pour the melted chocolate over the top of cheesecake later then refrigerate, until set.