Raw Mini Chai Cheesecakes

Base

200g almonds, macadamias or walnuts - I like to use a mixture
8 medjool dates, pitted
75g pistachio kernels, roughly chopped
pinch of Pink salt

Grease muffin tins with coconut oil. lend almonds, macadamias, walnuts and dates for 20 sec/speed 9. The mixture starts to clump together. If it is too dry and crumbly, add an extra date or two. Add pistachio kernels and salt and mix for 3 sec/speed 6. Press into base of muffin tins.

Filling

500g cashews, soaked overnight and drained (see notes)
1/2 cup of chai tea, brewed and allowed to cool
150g coconut oil
125g maple syrup
1 tsp vanilla paste
1 tsp lucuma powder (see notes)
1 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground cloves
Pinch of Pink salt

 

METHOD

Place all filling ingredients into mixing bowl and blend 1 min/speed 9. Scrape down sides of mixing bowl with spatula and blend for a further 30 secs/speed 9. The mixture should be smooth and creamy. Pour filling into muffin tins on top of bases and sprinkle with cinnamon. Freeze for approx. 2 hours before removing from tins.

Allow to defrost to room temperature (approx. 15 - 20 minutes) before serving.

Notes

Measure your cashews in soaked weight (after they have have been soaked). If you soak 500g of dry cashews you will have leftovers. You can keep these in the fridge until you are ready to use them but change the water everyday to keep them from going rancid.

Raw Organic Lucuma Powder is available at health food or organic stores. Made from a Peruvian fruit, it has a creamy citrus flavour, great for raw desserts. It naturally provides a source of carbohydrates, fibre, vitamins and minerals. It has lots of beta-carotene, niacin (B3) and iron.