No-bake all Vegan Chai Cheesecake – GF, SF, raw

All about the Chai

A good Chai Latte is like a hug in a mug, isn’t it? But it was only abut a year ago that I had tried my very first one. My best friend had just gotten back from India and told me all about that freshly cooked tea with all those spices and I thought it was super interesting. I’ve always loved tea but somehow Chai never made it into my tea drawer.

So she took me to a place downtown where they served amazing Chai Lattes and I was immediately hooked by the flavor! For weeks after that I’ve been replacing my morning coffee for cups of hot Chai Tea. And every time it starts to get colder I am enjoying this treat even more.

As my love for raw cheesecakes continues I had to incorporate that flavor! And so I did. My all raw vegan Chai Cheesecake was born and I’d love to share the recipe with you guys!

It’s a super (super!) creamy one, this one. So creamy that I had trouble shooting it while not destroying the cake. And if you are a Chai lover like me – that cake is obligatory to try 😋.

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No-bake all Vegan Chai Cheesecake - GF, SF, raw
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This raw and all vegan Cheesecake is all about incorporating the delicious flavor of a chai tea latte! If you've never tried it before you simply have to now! 

Course: Dessert, Snack
Keywords: cake, delicious, dessert, Easy, food, glutenfree, glutenfrei, healthy
Servings: 8
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 300 g cashews - soaked for min 6hrs ⎪for the filling
  • 125 g coconut-rice milk or any other plant-based milk of your choice ⎪for the filling
  • 100 g maple syrup ⎪for the filling
  • 80 g melted coconut oil ⎪for the filling
  • 40 g lemon juice ⎪for the filling
  • 1 tsp vanilla powder ⎪for the filling
  • 1 tsp cinnamon ⎪for the filling
  • 1/5 tsp ground ginger ⎪for the filling
  • 1/5 tsp ground anise ⎪for the filling
  • 1/5 tsp ground clove ⎪for the filling
  • 1/5 tsp ground nutmeg ⎪for the filling
  • 1/5 tsp ground black pepper ⎪for the filling
  • 200 g pecan nuts ⎪for the crust
  • 25 g shredded coconut ⎪for the crust
  • 2-3 pittet dates ⎪for the crust
  • a handful of pomegranate seeds ⎪for decoration
Instructions
  1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.

  2. Take your food processor, add the pecan nuts and shredded coconut. Pulse them until you've a flour-like texture. 

  3. Add the dates and mix again.

  4. Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.

  5. Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.

  6. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.

  7. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the pomegranate seeds. 

  8. This cake holds up to 6 months once its frozen. 

  9. Don't forget to #therawberryeats over on instagram or facebook if you remake this one. I'd love to see your recreations. 🙂

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The unique flavor

This cake requires a lot of different spices. If you don’t have all of them you can substitute with regular Chai spice if you’ll find it at your store. But definitely look for good quality over here. Altogether the spices are defining the cake.

Traditionally, Chai is made with black tea but for this cake I only relied on the different flavors of spices. Without adding all this liquid the flavors get a chance to fully take over the taste. 😉

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If you make this cake I’d be super happy to see your recreation. Simply tag me as I said above. Looking forward to see your picture.

Thank you for stopping by. I wish you a wonderful day! I am off to make myself another Chai with oat milk. That’s my absolute favorite.

All the best,

Marie 😉

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