Vanilla Chai Spiced Cheesecake
These bite-sized rawsome cheesecakes are full of heart warming chai and vanilla flavour. Not only are they gluten, dairy & refined sugar free, but they’re also packed with a generous serving of Whole Earth & Sea’s Organic Vanilla Chai Spiced Protein & Greens. Yup,that’s right! Protein and greens all wrapped inside these delicious cheesecake bars. The perfect afternoon treat for springtime.
Recipe by : @rawbeccabites_
SERVES: 16 slices
Soak Cashews: Overnight
PREP: 30 minutes
FREEZE TIME: 4+ Hrs
Gluten-free | Refined Sugar Free | Vegan
Ingredients:
Base
- 1.5 cup Own almond meal
- 1 cup Own pecans
- 10 medjool dates
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp salt
Vanilla Chai Mousse:
- 1.5 cup Own cashews (soaked and rinsed)
- 2 400ml @absolute_organic coconut cream
- 1/2 cup @wholeearthandsea_aus Vanilla Chai Spiced protein
- 1/3 cup @niulife coconut butter
- 1/4 cup @absolute_organic maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp cardamom
Method:
- Pre soak cashews in water and let sit overnight.
- Line an 8” baking tray with baking paper.
- In a food processor combine almond meal, pecans, medjool dates, cinnamon, nutmeg, vanilla and 1 tbsp of water.
- Press crumble into baking tray and place into freezer.
- Rinse food processor and combine drained cashews, and maple syrup.
- Blend until a smooth mixture forms.
- Add 1 400ml tin of coconut cream. Using the second coconut cream tin, add 1 cup of just the cream part.
- Add protein, coconut butter and spices.
- Blend until smooth.
- Pour on top of crumble and set in freezer for 4 hours.
- Slice into squares and sprinkle cinnamon on top with pecans.
