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!
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.
Take your food processor, add the pecan nuts and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
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.
This cake holds up to 6 months once its frozen.