3/4 C raw almonds
1/2 C raw cashews
5 fresh medjool dates
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
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.
p h o t o & r e c i p e : @enrichnutrition