Crust

• 3 heaping cups 340g blanched sliced almonds
• 2 1/4 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 3 1/2-4 tablespoons pure maple syrup or agave

Filling

• 2 cans of full fat coconut milk chilled overnight or 2-3 days is best, you will use only the hardened cream at top
• 1/2 cup + 1 tablespoon 180g pure maple syrup
• 1 tablespoon + 1 teaspoon unsulphured molasses not blackstrap
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 2-3 teaspoons ground ginger depending on how spicy you want it
• 1/4 cup + 2 tablespoons 36g unsweetened natural cocoa powder
• 1/8 teaspoon fine sea salt optional

Optional Crumbled Gingersnap Cookies

Note

• I always keep cans of coconut milk in my fridge for easy recipes so the cream is always nice and thick. If you don't have yours already in the fridge, you need to chill them overnight to really get firm. A quality brand is recommended, as some brands have runny cream and won't work that well. I use Thai Kitchen organic.