Autumn is finally in full swing and I couldn’t be happier about it. Chilly mornings, anything and everything pumpkin, wooly (eh-em.. cotton) jumpers, nutmeg, colourful leaves, it’s all very, very much my thing!
And don’t get me started on all those wonderful autumnal spices. It comes to no surprise that I just had to stock up and refill my spice rack – cinnamon, cloves, cardamom, ginger – I even started adding them to my soy latte in the morning.
All I want to do is whisk up new treats in the kitchen, go on long walks in the park and jump in piles of leaves.
Oh how I love this season. I promise I won’t start every single post with a love letter (rant) to autumn. At least I’ll try.
But now lets get to the recipe: Vegan Spiced Chai Cheesecake. Rich, creamy, aromatic and, you guessed it… very autumnal. It’s the ‘no-bake, just chill in the fridge over night’ kind of cheesecake. The kind that I usually associate with sunny summer days.
But since I’m obsessed with vegan cheesecake – Salted Caramel, Blueberry Vanilla, Chocolate Peanut Butter, Cookies & Cream, Granola Berry, you get the gist – I had to find a way to take my oh-so-loved cheesecakes into the colder months. And warm spices are the answer.
A blend of black tea, ginger, cinnamon and a hint of cloves, nutmeg and cardamom transform my favourite summer dessert into a cozy, warming treat you want to devour on a stormy autumn’s day. Ideally wrapped in a blanket on the sofa with a cup of steaming hot tea.
- 1 cup dates, pitted
- 1 cup walnuts
- 2 Tbsp cocoa powder
- ⅛ tsp salt
- 1 tsp coconut oil
- 3 cups cashews, soaked or boiled
- 2 cups coconut milk (about 1 can)
- 1 Tbsp coconut oil
- 2 tea bags black tea
- 5 Tbsp sugar
- 3 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground cardamom
- 2 tsp ground ginger
- 3 Tbsp lemon juice
- 3 tsp vanilla extract
- extra dates and walnuts as decoration (optional)
- Soak the cashews overnight or boil them for 5 minutes in water on the hob.
- For the base combine the dates, walnuts, cocoa powder, salt and coconut oil in a food processor and pulse until you get a fine-crumbly, sticky texture.
- Crease the spring form or baking pan (I used a 7 inch spring form) and using your fingers press the mixture firmly in the tin.
- For the cheesecake layer pour the coconut milk and the coconut oil into a small sauce pan and bring it to a boil. Let it simmer on a low heat, rip open the tea bags and empty the loose tea into the sauce pan.
- Let the mixture simmer for 2 minutes then add the sugar, cinnamon, nutmeg, cloves, cardamom and ginger.
- Take the sauce pan off the hob and stir until the sugar is fully dissolved.
- Pour the mixture into a blender or food processor.
- Drain the cashews, add them to the blender and blitz until you have a smooth, creamy texture.
- Add the lemon juice and vanilla extract and blend again.
- Pour the chai mixture on top of the cake base and pop it in the fridge or freezer over night.
- I also decorated mine with chopped dates and walnuts. Enjoy!