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Raw Chai Cheesecake Bites
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- Recipe Card
Prep time 10mins
Serves or Makes: 8
Recipe Card
For the Filling
ingredients
- 2 cups cashews, soaked in water for 24 hours
- 1/3 cup coconut oil, warm
- 1/4 cup coconut water, at room temperature
- 1/4 cup maple syrup, at room temperature
- 1 tablespoon pumpkin spice
- 1/2 teaspoon ginger juice
- pinch ground nutmeg
- pinch ground cardamom
For the Crust
ingredients
- 1 cup dried mulberries
- 1 cup dates, plus 5-6 more
- 1/2 cup coconut flakes
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil
Method
Step 1
Add all cheesecake filling ingredients into a high speed blender and emulsify completely. The filling should be kind of warm and super fluffy after its done. (Almost like an icing) Set aside.
Step 2
Process all crust ingredients in a food processor until just coming together.
Step 3
Line a small square pan with parchment paper. Press your crust into the bottom of the pan, then top with the filling. Freeze overnight.
Step 4
Let sit at room temperature about 20 minutes before slicing and eating.