Raw Chai Cheesecake with Vegan Caramel

I can't stop making fall food. I cannot & will not stop. It is my favorite time of the year, my favorite food and it gives me all the feeeeeels! This one is super delicious, creamy, fall overload and was a husband request! He loves chai tea and it is really the only thing he will order at a coffee shop so I gave him some options on what sounded good and this was picked. I'm always happy to oblige.

If grains are not your thing you can always replace the oats in the crust for nuts like pecans or almonds. Easy swap!

The vegan caramel is not raw so if you choose to keep this raw you can always make a date caramel if you wish and I've added that recipe as well!


Easy peasy lemon squeezy!



INGREDIENTS:

For the crust

• 1.5 cups rolled oats
• 1/2 cup almond meal
• 1 cup pitted dates finely chopped
• 2 Tbsp pure maple or agave syrup
• ¼ teaspoon pink salt

For the cheesecake

• 2 cups raw cashews, soaked for at least 4 hours to overnight
• ½ cup canned full fat coconut milk
• ¼ cup coconut oil melted
• ⅓ cup pure maple or agave syrup
• 3 Tbsp fresh lemon juice
• 1 Tbsp vanilla extract
• 1 .5 tsp cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• pinch of black pepper
• pinch of pink salt

For the caramel:

Cooked Version

• 1/2 cup full fat coconut milk
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• pinch of salt

Raw Version:

• 1 cup pitted dates
• 3/4 cup non dairy milk
• 1/4 cup maple or agave syrup
• 1 tsp vanilla extract
• Pinch of salt

DIRECTIONS:

1. Lightly oil or line a 9 inch spring form pan and set aside.
2. Add the crust ingredients to a food processor and blend until it is fully combined. You want the mixture to be sticky when you press it together. If it is too dry add another date or a splash of maple syrup. Transfer into the bottom of the spring form pan and press to create an even crust.
3. Add all the cheesecake ingredients into a high speed blender. I use my individual use blender cups from my Ninja because they are more powerful so I split the ingredients into 2 batches and blend it that way. You want the mixture to be very smooth and creamy!
4. Taste and adjust seasoning, sweetener and lemon as needed.
5. Pour the cheesecake on top of the crust and smooth out the top. Tap on the counter to get out any air bubbles.
6. Put the cake in the freezer for at least 2 hours to set.
7. Make your caramel:
   • COOKED: Add all ingredients to a small pot, whisk until combined and bring to a boil. Once boiling, turn down to medium low and let simmer for about 20 minutes. Pour into a mason jar and stick in the freezer. It will thicken as it cools so make sure to stir it often in the freezer so the heat can escape.
   • RAW: Combine all ingredients in a high speed blender and blend until very smooth and creamy. Add more liquid if needed.
8. When the cheesecake is set remove from the freezer and cut with a knife. I like to run my knife under hot water with raw cakes, it is just easier to cut that way!
9. Drizzle with caramel and EAT!
10. Keep the cheesecake leftovers in an air tight container in the freezer or fridge. Store any leftovers of the caramel in the fridge up to 2 weeks