13 Dec Raw Chai Spice ‘’Cheesecake’’
A few lovely people have been asking for the raw chai spice ‘’cheesecake’’ recipe so we wanted to get it up here for you all before Christmas as its such a wonderful desert to make that everyone seems to love. It’s not too sweet or rich and it’s so great to have after food as all the spices give your digestion a bit of a warm up and boost. Also there is no fruit in it, so there is no problem eating it when you already have all that yummy Christmas food in your belly!!
Chai has been cherished for centuries in India to preserve health and increase peace of mind. It is made from such a beautiful blend of spices and herbs and the benefits of chai are endless. It has antioxidant properties, improves digestion, enhances the immune system and fights inflammation. There are so many reasons to love chai…and even more reasons to love it in a raw cheesecake….enjoy X
RAW CHAI SPICE “CHEESECAKE”
Serves 12 (Makes a round 9 / 10″ inch springform pan size cake)
1.5 cups almonds
1 cup coconut flakes
8 medjool dates, pitted
¼ teaspoon good quality salt
1 heaped tablespoon freshly grated ginger
1 teaspoons cinnamon
A few good grinds of black pepper
Zest of one orange
- Blend the nuts in a food processor until crumbly, don’t over-process
- Add the ginger, cinnamon, salt and pepper and blitz again till combined
- Add the dates, one at a time and you’ll start to get a nice dough
- Add the coconut flakes and orange zest last
- Press the mixture evenly into the bottom of an cake tin lined with baking paper.
- Place in the fridge or freezer while you make the filling
3 cups of cashews (soaked overnight or for 8 hours)
3/4 cup chai tea
½ cup almond milk
1/3 cup maple syrup
2/3 cup coconut oil
1/2 Tsp Vanilla powder
1½ teaspoons cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon ginger powder
¼ teaspoon cardamom powder
Zest of one orange
½ cup or more coconut flakes to decorate
- If coconut oil has hardened, warm it gently so it becomes liquid
- Blend everything except the coconut oil and orange zest until super nice and creamy
- Add the coconut oil and blend to completely combine.
- Fold through the orange zest
- Pour the mixture over the cake base and sprinkle liberally with coconut flakes
- Set in the freezer for three to four hours before serving. YUM!!!!!
If you don’t have all of the spices then don’t worry, you can leave them out, obviously you will get the full chai taste with everything, but can mix it up sometimes and if you don’t have one spice it isn’t the end of the world, you can still give it a go.
Also if you don’t have vanilla powder you can leave this out.
You can also mix it up and do a cacao swirl through the cake. This is easy to do. You just halve the filling mix once it is done and set aside the chai portion of the mix. You leave the remaining half of the mix in the blender and add about two tablespoons of cacao powder (add more of less to your taste), you then blend this. You now have two batches of filling and you alternately pour bits of each batch into the cheesecake pan and can use a fork to swirl them together