Chai and pumpkin (almost) raw cheesecake
Easy vegan pumpkin chai cheesecake which is healthy, is gluten free and has no refined sugar.
Servings: 6
Ingredients
Pumpkin cheesecake layer
- ½ – ¾ cup pumpkin, chopped into small cubes
- 1 cup raw cashews, soaked in water overnight
- ¼ cup thick scoopable canned coconut cream
- ⅛ cup maple syrup
- 2 tablespoon coconut butter
- ½ teaspoon vanilla extract or vanilla bean powder
- 2 teaspoons ground cinnamon, or to taste
- 2 teaspoons ground ginger, or to taste
Base
- ⅓ cup dates, soaked in water overnight
- ¾ cup mixture of any nuts, seeds or coconut
- 1 tsp chai tea leaves, + ⅛ cup water
- Pinch salt
Chai cheesecake layer
- 1 cup cashews, soaked in water overnight
- 1 tsp chai tea leaves, + ⅛ cup plant-based milk
- ⅓ cup thick scoopable canned coconut cream
- ⅛ cup maple syrup
- 2 tbsp coconut butter
- 2 tbsp lemon juice
Optional toppings
- ¼ cup Whipped dairy free cream
- Bliss balls, caramel, chocolate, nuts, or as desired
Instructions
The night before:
- Soak the dates (for the base) and the cashews (for the pumpkin and chai layers) in enough water to cover. Steep the chai leaves in water (for the base) and in coconut milk (for the chai cheesecake later). Store in fridge.
To prepare the pumpkin puree:
- Preheat oven to 200C. Line a baking tray and 14cm cake tin with baking paper.
- Spread the pumpkin on the lined baking tray and bake for 30 minutes or the pumpkin has turned golden brown and reduced in size.
To make the cheesecake base:
- Drain the dates and strain the chai leaves and water reserving the water. Add all ingredients to a food processor and whizz until combined. Press evenly into the bottom of the cake tin.
To make the chai cheesecake layer
- Drain and rinse the cashews. Strain the coconut milk and chai leaves reserving the milk. Add all ingredients to a high-powered blender and blend until extremely creamy. Remove and set aside.
For the pumpkin cheesecake layer:
- Drain the cashews. When the pumpkin has cooled, add all ingredients to a food processor. Blend until extremely creamy and pour onto the cheesecake base. Smooth the top and put in the freezer to set.
- When the pumpkin layer has partially set, pour the chai cheesecake into the cake tin. Smooth the top of the cake and put in freezer to set.
- Decorate the cake as desired and serve!
Nutrition
Serving: 1 serve | Calories: 550kcal | Carbohydrates: 39g | Protein: 13g | Fat: 42g | Sodium: 13mg | Potassium: 601mg | Fiber: 6g | Sugar: 17g | Vitamin A: 829IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 5mg
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