05 Oct Chai Chaga Cheesecake
Last week when I met with my friend @iamwillnicholls he inspired me to create this Chai Chaga Cheesecake. I’m so excited to share this with you! I’ll be having this for dessert after Thanksgiving dinner…and you can guarantee that I taste tested it for breakfast. It’s seriously delicious, refined sugar-free, gluten-free, soy-free, and dairy-free.
This recipe is easy-to-make and since it’s a raw cheesecake there is no baking required.
Blend the base ingredients into a sticky paste. Press into the pan. Blend the chai cheesecake ingredients until smooth. Pour over the base and spread evenly. Then top with your chocolate chaga sauce.
And voila, it’s ready to be enjoyed.
If you’re interested in learning more about the essence and benefits of chaga mushrooms click here.
For clean slices, let the cheesecake sit for about 5 minutes. Run a knife under hot water, dry it, and then cut the cheesecake into slices. Or just dig in and eat it, no slicing required.
You will love this Chai Chaga Cheesecake if you’re into desserts that are:
& Full of nutrients
If you make this recipe be sure to let me know what you think of it, comment and rate it below. Be sure to save it to your Pinterest boards to save for later and share a picture with me on Instagram @gillianelizab3th.
- 1¾ cups pecans, plus more for topping
- 1¼ cups pitted dates, soaked and strained
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup
- ⅛ teaspoon pink Himalayan salt
- 2½ cups cashews, soaked and strained
- ½ cup full-fat coconut milk
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 2 tablespoons lemon juice
- 1½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon black pepper
- ½ cup cacao powder, sifted
- ¼ cup black magic alchemy
- ¼ cup maple syrup
- Line a 9-inch springform pan with parchment paper or saran wrap and lightly grease it with coconut oil. Set this aside.
- Add all of the crust ingredients into a food processor and process until a sticky paste forms. Press the paste evenly along the bottom of the prepared pan. Set aside in the freezer while you prepare the filling.
- Place all of the filling ingredients into a high speed blender and blend until smooth and creamy, about 2 minutes.
- Pour the prepared filling onto the crust layer. Spread the top evenly and then gently tap the pan against the counter to release any air bubbles.
- Place the prepared cheesecake onto a level surface in the freezer for at least 3 hours (to set).
- To make the chocolate sauce topping, whisk together the cacao powder, black magic alchemy, and maple syrup until a thick sauce forms. Pour onto the centre of the cheesecake and then spread evenly with a spatula, leaving about a 1-inch gap from the edge of the cheesecake. Place pecan halves halfway onto the edge of the chocolate layer to decorate, or decorate to your liking.
- Place the cheesecake back into the freezer for about 30 minutes, to allow the chocolate layer to set.
- Let the cheesecake thaw for about 5 to 10 minutes before serving. Store any leftovers in the freezer.