Well… this is my first blog post in over 2 months… yikes
All I can say is starting college has been a whirlwind experience. I am so grateful that now I’m finally able to go to school, study what I like, and be surrounded by people who are motivated and are excited to learn 🙂
Now back to cheesecake.
If you need a last minute dessert idea for Thanksgiving (honey next time you need to start planning earlier), fret not. This cheesecake takes less than 20 minutes to make and then toss it in your freezer for 4 hours so it solidifies! You’ll have a late but oh so delicious dessert for your family!
Raw Vegan Chai Cheesecake
1 cup dates
1 cup walnuts
2 cup (308g) roasted cashews
2 pinches ground cardamom
½ tsp ground allspice
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground ginger
¼ cup maple syrup
2 tsp vanilla extract
½ cup milk
¼ cup coconut oil
- Line an 8 inch cake pan with parchment paper and set aside. Blend the crust ingredients in a blender until a crunchy dough forms (sounds weird but I don’t know how else to explain it). Press the dough into the cake pan until it covers the entire pan and place in the freezer.
- Clean the blender with hot water and dry with a washcloth. Blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a fine consistency.)
- Add the rest of the cheesecake ingredients and blend until a thick paste forms. Spread the cheesecake layer on top of the crust. Let the cheesecake set in the freezer for at least 4 hours until serving. Enjoy!
Make sure we stay connected on…
Snapchat: @medhacooks to see the behind the scenes of my cooking experiments
Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations