Chai No Bake Cheesecake

Bring some spice into your life with this Vegan Prana Chai Spice No-Bake Cheesecake! If you're a fan of Prana Chai, you will savour this recipe that was created by certified health coach & yoga teacher Jayde @jaydehwang - she knows a thing or two about creating mouth-watering sweets – like this (which happens to be dairy free and gluten free, too).

 Prep Time 15 minutes

Total Time 15 minutes

Servings 16

INGREDIENTS

For the base

• 1 cup of almonds (or other nuts like walnuts, pecan etc)
• 1/2 cup of dessicated coconut
• 1 cup of pitted dates finely chopped
• 2 tablespoons of melted coconut oil
• ¼ teaspoon of kosher salt

For the filling

• 2 cups of cashews (or macadamia) soaked for at least four hours or overnight
• 4 tablespoons of Vegan Prana Chai + 50ml hot water
• ½ cup of canned full fat coconut milk or your choice of nut milk
• ¼ cup of coconut oil melted
• One lemon or lime (freshly squeezed)  
• ⅓ cup of pure maple syrup or raw honey
• 1 tablespoon of vanilla extract
• ¼ teaspoon of sea salt or pink salt

HOW TO MAKE IT

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. Line an 8” cake tin with coconut oil. Set aside.
3. 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 the prepared pan. (add more oil if it is too dry)
4. 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. You can add a bit more coconut milk or lemon juice to get it to blend smoothly.
5. Once it’s smooth, taste the mixture and adjust the sweetness/spice levels, if needed.
6. Pour the filling into the prepared pan over the base. Smooth out the top and tap the tin hard against the counter a few times to release any air bubbles.
7. Place in the freezer to set for at least 2 hours or until completely firm before cutting.
8. Serve frozen or let it thaw at room temperature for 10-15 minutes before serving.

NOTES

For the topping, I used about a tablespoon of cinnamon dusting and decorated with cinnamon sticks, star anise and cloves.

You can store it in the freezer for up to 3 weeks.