No Bake Vegan Cheesecake Jars with Salted Almond Brittle

Ingredients

• 240 g dried dates, pitted and soaked in boiling water
• pinch of Profusion Organic Himalayan Pink Salt, to taste
• 1-2 tbsp strong espresso (optional)
• 225 g raw cashews (soaked overnight)
• 120 ml coconut cream (from a tin of full fat coconut milk)
• 6 tbsp lime or lemon juice, adjust to taste
• approx. 2½ tbsp finely grated ginger, adjust to taste
• 1 tbsp maple syrup
• ½ cup almond flakes
• 2 tbsp maple syrup
• Profusion Organic Himalayan Pink Salt
• 2 tsp olive oil
• a pinch of ground cinnamon or ginger, for serving (optional)