Raw Chai Cheesecakes

This recipe captures that ‘hug in a mug’ experience, all wrapped up in a delicious raw treat by the talented Made by Gem

For the base:
  • 1 cup pecans
  • 1/2 cup desiccated coconut
  • 1 cup pitted dates
  • 2 tbsp coconut oil (melted)
  • pinch of salt
For the filling:
  • 2 cups cashews
  • 4 tbsp Prana Chai + 50ml hot water
  • 1/2 cup canned full fat coconut milk or your choice of nut milk
  • 1/4 cup coconut oil (melted)
  • 1 lemon or lime (freshly squeezed)
  • 1/3 cup maple syrup or honey
  • 1 tbsp vanilla extract
  • Pinch of salt

Cinnamon & pecans to top

    1. In a small saucepan, place the Prana Chai and 50ml water. Slowly bring to the boil then turn off the heat and allow to sit for 10 minutes before straining.
    2. Add all the base ingredients into a food processor and pulverise until it comes together into a sticky dough. Press the dough evenly along the bottom of silicon cupcake mould.
    3. In a high-powered blender place all of the ingredients for the filling and blend for about 3 or 4 minutes, or until the mixture is smooth and creamy
    4. Pour the filling into the prepared pan over the base. Smooth out the top and tap the case hard against the counter a few times to release any air bubbles.
    5. Sprinkle with cinnamon + top with pecans
    6. Place in the freezer to set for at least 2 hours or until completely firm
    7. Serve + enjoy!