No-Bake Vegan Chai Cheesecake
Ingredients
The crust
-
1
cup
medjool dates (packed, pitted)
-
1 ½
cups
raw walnuts
-
1
pinch
sea salt (optional)
The filling
-
1 ¾
cups
raw cashews
-
⅔
cup
boiling hot water
-
3
bags
black tea or chai tea
-
1
cup
full-fat coconut milk or cream
-
5
Tbsp
maple syrup
-
2
tsp
vanilla extract
-
1
Tbsp
chai spice mix
-
2
Tbsp
avocado oil or melted refined coconut oil
-
2
Tbsp
fresh grated ginger
For serving
-
to taste
Coconut Whipped Cream
-
to taste
Coconut Sugar Caramel
Instructions
- Soak cashews in very hot water for 30 minutes, then rinse and drain.
- Boil water and steep tea bags in ⅔ cup boiling water for at least 30 minutes.
- Prepare a cheesecake pan by lining it with parchment paper.
- Blend medjool dates in a food processor until they form a ball, then set aside.
- Process walnuts and optional salt into a meal, then combine with dates to form a loose dough.
- Press the crust mixture into the bottom of the prepared pan and freeze to firm up.
- Blend soaked cashews, steeped tea, and all filling ingredients until creamy and smooth.
- Pour the filling into the crust and tap to remove air bubbles, then freeze until firm.
- Transfer to the refrigerator the day of serving or let it sit at room temperature for about an hour before serving.
- Serve topped with coconut whipped cream and vegan caramel if desired.
Nutrition Facts (estimated)
Servings
12 slices
Calories
323
Total fat
21.6g
Total carbohydrates
30.8g
Total protein
6g
Sodium
7mg
Cholesterol
0mg
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