Raw Chai Cheesecake

How good does this vegan Raw Chai Cheesecake look? Our discerning Brisbane based foodie friend Bella of @enrichnutrition has created this very easy slice using Chai Addict, our smooth masala chai tea concentrate.

Bella studies all things nutrition so you can be sure this recipe will be everything that’s good for the mind, body and soul. She makes delicious, easy, healthy recipes on her insta page so make sure to head on over and check out her creative flair for cooking. Recipe👇

INGREDIENTS

BASE
3/4 C raw almonds
1/2 C raw cashews
5 fresh medjool dates

CHEESECAKE
1.5 C raw cashews, soaked in water overnight
1 270mL can coconut milk (I use the brand Ayam)
4 tbsp pure maple syrup
6 tbsp Chai Addict concentrate

METHOD
Add the almonds and cashews to a food processor and process until the nuts are quite fine and crumbly. Add in the dates and process until the mixture holds together when pinched. Depending on how fresh the dates are, you might need to add another in if it’s not sticky enough so that the base holds it’s shape.

For the cheesecake layer, add all ingredients to a high powered blender (I use a NutriBullet to achieve a creamy consistency) and blend until smooth. Pour over the base and allow to set in the freezer for at least four hours before slicing. Store in the freezer, but allow to defrost slightly before serving.

Photo & Recipe: Bella of @enrichnutrition