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Oh my this recipe. I’m not even sure where to start it is that amazing. I’ve wanted to make a proper raw cheesecake for a while now – it’s been on my culinary to do list for far too long. I’m not completely sure where this particular combination of flavours came from, but they work together so well – the pistachios not only add a beautiful green fleck to the base, but a fabulous flavour. Of course this would be absolutely perfect for Christmas day, it is utterly decadent!

Raw Chai Spiced Cheesecake with Walnut Pistachio Crust
Serves 16
Lusciously decadent raw cheesecake free from dairy, gluten and refined sugar
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For the crust
  1. 2 cups / 300g dates
  2. 1 cup / 150g almonds
  3. 1/2 cup / 75g walnuts
  4. 1/2 cup / 75g pistachios
For the cheesecake
  1. 4 cups / 550g cashews (I get the giant bags from the world food section in Tesco)
  2. 1/2 cup / 125mls agave or honey
  3. 3/4 cup / 150g coconut oil
  4. 2 tsp chai spice, plus extra for dusting
Instructions
  1. Soak the cashews covered in water for at least 3 hours. In the meantime make the crust by adding the dates, almonds, walnuts and pistachios to a food processor and chopping until the mixture begins to clump together (it should still have a a slight chunky texture)
  2. Line a large springform tin with baking parchment. Press the date and nut mixture into the bottom of the pan. Pop in the freezer to chill and harden.
  3. Once your cashews have soaked, drain and rinse them. Stick them in the best, toughest blender or food processor you have (I did this in two batches in my Vitamix), add the agave or honey and a splash of water. Melt the coconut oil and have it standing by. Blend the cashews and agave, slowly drizzling in the melted coconut oil. Depending on your machine you may need to stop and scrape down the sides or add a little more water. Once it is completely smooth, transfer to a large bowl and lightly mix in your chai spices.
  4. Get the tin out of the freezer and spread the cashew mixture on top of the crust. Sprinkle with more chai spices and swirl it around a bit.
  5. Transfer to the freezer where it can be stored like that for up to 3 months. When you are ready to eat it, just remove from the freezer and let it sit in the fridge for an hour before slicing. Enjoy!
Notes
  1. This makes 16 small slices - but this is a super rich cheesecake so a small slice is all that is needed.
  2. You can slice it up and then wrap the individual slices in foil and store in the freezer as well.
Adapted from The Rawtarian Raw Cheesecake Recipe
Wholeheartedly Laura https://wholeheartedlylaura.com/
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I decorated my cheesecake with frozen red currants and some whole star anise which I think makes it look very festive indeed!

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I really do love the chai spices in this (I used my home made chai spice blend) but if you aren’t a fan, try adding some vanilla bean paste instead. It will still be fabulous!

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Another thing I love about this recipe is it’s utter indulgence, it may be full of healthy ingredients that will nourish you, but it doesn’t skimp – there’s nothing worse than a piddly skinny cheesecake – I like a good deep, thick cheesecake layer, hence the 4 cups of cashews! 

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As it’s easily stored in the freezer it’s ideal for keeping on hand to whip out in case you get any unexpected visitors over the holiday period. Much better than a frozen cheesecake full of sugar!

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I also have to add how much I enjoyed photographing this. I’ve been working hard on my photography skills for the blog and I hope that is starting to show!

Have you ever tried a raw cheesecake before? 

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