Raw Chai Cheesecake Bites

"Dedicate this recipe to @babybum an account that is about community and love while sharing health and wellness through kids. Hope you get a chance to check It out. Andy @earthyandy started this account @babybum and what a great idea to spread the positive vibes. I'm all forth supporting each other and hope you guys have a beautiful week!"
-- @edgarraw
Jump to Section
  • Recipe Card
Prep time 10mins
Serves or Makes: 8

Recipe Card

For the Filling


  • 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


  • 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


  • 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.