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Almond chai spiced cheesecake

Almond chai spiced cheesecake

Almond chai-spiced cheesecake is uber creamy and so necessary this weekend. it’s hard to believe that November is near the end and that Christmas is only a couple weeks away. The one thing I love about winter is the fact that there is so much to do around the coldest months of the year, and one of these days, we’ll be welcoming a new member in our lives. Which leaves me with a couple of months of creating recipes, before my whole world gets turned upsidedown once again. (in a very good way of course) This little girl is making me feel all the pink vibes I tell you, and also all of the sweet cravings that comes along with it. This cake was the perfect fix me up!

Almond chai-spiced cheesecake is uber creamy and so necessary this weekend. it’s hard to believe that November is near the end and that Christmas is only a couple weeks away. The one thing I love about winter is the fact that there is so much to do around the coldest months of the year, and one of these days, we’ll be welcoming a new member in our lives. Which leaves me with a couple of months of creating recipes, before my whole world gets turned upsidedown once again. (in a very good way of course) This little girl is making me feel all the pink vibes I tell you, and also all of the sweet cravings that comes along with it. This cake was the perfect fix me up!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Almond chai spiced cheesecake

Almond chai spiced cheesecake

Ingredients 

Base

  • 1 cup medjool dates soaked or dried figs
  • 1 cup oats
  • 2/3 cup whole wheat pretzels
  • 1/3 cup pecans
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp chai spice 
  • Water to smooth out the batter

Filling

  • 1 cup soaked cashews
  • 1 cup full fat coconut milk or coconut cream
  • 2 tbsp corn starch
  • 1/2 medium banana
  • 1 tsp vanilla extract
  • 1/3 tsp salt

Topping

  • 1/2 cup almond butter
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp chai spice
  • 1/4 tsp salt

Method

  1. First off start with the base, blend all of the ingredients until smooth and then press into a cake mold of your choice. You can leave the base raw if you choose or you can bake the base for 15 minutes at 180 degrees Celcius. 
  2. Then start by blending all of the filling ingredients and then pour into a saucepan heating up on medium heat on the stove, until thickened. 
  3. Pour on to the base and place in the fridge to set for at least two hours. 
  4. Melt together the topping ingredients and pour on to the filling, place back in the fridge to set for an hour until set. 
  5. Remove the cake from the mold very carefully, make use of a knife dipped in warm water, carefully loosening around the edges if necessary.
  6. Decorate the cake with fresh fruit, slice and enjoy! 
  7. Place in the fridge for up to three days.

Notes:

  • You can make this cake completely raw by freezing the cake for longer to ensure the filling stays intact.
  • You can even add agar-agar to ensure the cake stays set.
  • You can sub the almond butter with cashew or any other nut butter you want to.
  • Other spiced instead of chai can be used like cinnamon, gingerbread, vanilla or speculoos.

Hope you love this recipe, it really is a great one to make for the festive season ahead or just to have a healthier alternative as a sweet treat*

Have an amazing weekend!

M*

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