Vanilla Chai Spiced Cheesecake

These bite sized cheesecakes are full of heart warming chai and vanilla flavour. They are dairy and refined sugar free and packed with a generous serving of protein.

DF | RSF | VE

Makes 16 slices

What you need:

Base
1.5 cups almond meal
1 cup pecans
10 medjool dates
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp salt

Vanilla Chai Mousse:
1.5 cups cashews (soaked and rinsed)
2x 400ml coconut cream
1/2 cup Whole Earth & Sea® Fermented, Organic Protein &
Greens Vanilla Chai
1/3 cup coconut butter
1/4 cup maple syrup
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ground nutmeg
1/2 tsp cardamon

How to:

• Pre-soak cashews in water and let sit overnight. Line an 8” baking tray with baking paper.
• In a food processor combine almond meal, pecans, medjool dates, cinnamon, nutmeg, vanilla and 1 tbsp of water.
• Press crumble into baking tray and place into freezer. Rinse food processor and combine drained cashews and maple syrup.
• Blend until a smooth mixture forms.
• Add 1x 400ml tin of coconut cream. Using the second coconut cream tin, add 1 cup of just the cream part.
• Add protein, coconut butter and spices
• Blend until smooth.
• Pour on top of crumble and set in freezer for 4 hours.
• Slice into squares and sprinkle cinnamon on top with pecans.