This Chai Latte- Vegan Cheesecake recipe has an almond date crust, a creamy gently spiced coconuty centre, topped off with fluffy whipped coconut cream and sprinkled with a little more cinnamon to decorate.
You know, everyone has that one killer craving for something.. perhaps you have had this crazy craving for pizza this week and maybe you had that same craving the week after and maybe it goes away for like a month. Then the crazy pizza craving terrorism is it back again. You feel me?
Exactly that! Except I have crazy cravings for sweet creamy decadent pies at the most inconvenient hours of the late night and I have to have something to satisfy me, right there, right then!
This Chai Latte- Vegan Cheesecake recipe is:
RAW, VEGAN, GLUTEN FREE, NUT AND PLANT BASED,PALEO, DAIRY FREE, SWEETENED WITH MAPLE & DATES
CHAI LATTE- VEGAN CHEESECAKE RECIPE
And this is it!! A slice (or two) of a frosty cream spiced cake hits that good spot whenever you like! But with all the good benefits like:
- plant based protein
- rich in antioxidants
- healthy fatty acids
- vitamin E
Ingredients for Vegan Cheesecake recipe- Crust:
1 cup organic deglet noor dates,pitted (soaked in warm water for 10 minutes then drained
1 cup raw walnuts or almonds
Ingredients for Vegan Cheesecake recipe- cheesecake filling:
3/4 cups raw organic cashews
1/2 a lemon, juiced
3 tablespoon coconut oil, melted
1/4 cup + 1 tablespoon full fat coconut cream
1/4 cup maple syrup 1/4 cup organic maple syrup B grade
1 teaspoon chai spice * (add more if preferred)
1 teaspoon ground cinnamon + more for garnishing
1 cup of cold full fat coconut cream
Blend the almonds, dates together till dough forms. The dough should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates and blend again.
Press the dough into a 6 inch lined pie dish or a 6 inch lined cake pan and freeze while you make the filling.
Place all the ingredients into the blender till it becomes smooth and frothy. It should be the consistency of yogurt. If not, continue blending for another minute.
Pour the filling onto the crust and let set for 20 minutes in the freezer for it to firm up. Meanwhile whip coconut cream till stiff peaks. Pour the fluffy whipped coconut cream and smooth the top with a spatula to evenly spread the layer.
Decorate with more cinnamon on top if you like!
Cover with plastic wrap and freeze until hard – about 4-6 hours.
Have a slice of this dreamy creamy cake straight from freezer or you can set them out for 5 mins before digging in! (I like em frosty!) It keeps up to 3 months in the freezer when stored in a freezer bag or container.