Saturday, November 8, 2014

Raw Vegan Chai Cheesecake with Pecan Ginger Crust

This was so yummy and perfect for autumn!

6 dates soaked in warm water for 10 minutes
1/4 cup candied ginger cubes
1 1/2 cups raw pecans
2+ tbsp coconut oil

3 cups cashews soaked for at least 6 hours
1/3 cup coconut oil
1/4 cup maple syrup
1/3 cup hot water
2 chai tea bags
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground cloves

Grease the bottom of a 9-inch springform pan with coconut oil. In a food processor, blend all crust ingredients, adding more oil if necessary. Scrape down the sides as needed. Mixture should be crumbly and sticky. Press this mixture into the bottom of the springform pan. Bring the 1/3 cup water to near boiling and steep teabags for at least 10 minutes. Meanwhile, blend the cashews, coconut oil, and maple syrup in the food processor until smooth.* Gradually pour in tea and sprinkle in spices and continue to blend until completely creamy. Spread filling layer on top of crust. Chill in freezer for 2 hours to set. Then store in the refrigerator for up to 7 days.

*If your food processor is not big enough, you may need to blend in two batches.




No comments:

Post a Comment