Sweet Chai Cheesecake with Hidden Blueberries GF, DF

Sweet Chai Cheesecake with Hidden Blueberries

Gluten Free, Dairy Free, Refined Sugar Free

 

I’ve been teasing you all with this one for quite some time and now I’m just GIVING it to you!

Raw (vegan) cheesecakes are one of the best ways to enjoy a nutrient dense dessert for people who are dairy free, gluten free and prefer to be refined sugar free. I’ve perfected this recipe with a little trial and error and it sure is a crowd pleaser – it’s my favourite nut cheesecake recipe! Plus it’s packed with nutrients and truly satisfying on so many levels.

Please make and post pictures to my FACEBOOK Page – if you’ve been following me for some time, you know I love seeing you all recreate my recipes!

It makes me happy. 🙂

 

Love this whole food, nutrient dense, dairy, gluten and refined sugar free recipe?

Try out my Raw and Healthy Chocolate Delights eBook HERE!

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Sweet Chai Cheesecake with Hidden Blueberries

Gluten Free, Dairy Free, Refined Sugar Free

Sweet Chai Cheesecake

Base:

1 cup hazelnut meal
1 cup almonds or pepita seeds
1/2 cup cacao powder
1/4 teaspoon rock or himalayan salt
10-12 medjool dates (soaked and pitted)
1 tablespoon melted coconut oil

Also, a little water if needed!

Method:

1. Make the base by blending all ingredients in a food processor until well combine. Press into the bottom of a round spring-form cheesecake tin (line the bottom with good quality baking paper) OR into a square baking dish (21cm x 21cm) to make a cheesecake slice as in the picture.
2. Place into the fridge while you blend up the filling.

Sweet Chai Cheesecake Viki Thondley MindBodyFood

Filling:

2 cups cashews (soaked for minimum 4 hours)
1 cup coconut milk
1/2 cup rice malt syrup
1-2 tablespoons pure maple syrup
3 tablespoons raw cacao powder
1/2 lemon, juice of
1/2 teaspoon chinese five spice
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 teaspoon vanilla powder (or 2 teaspoons extract)
Pinch of sea or celtic salt
1 cup blueberries (fresh or frozen)

Method:

1. Rinse the cashews well from their soaking water and place into a high-speed blender. Add the coconut milk, rice malt and maple syrups, chinese five spice, ginger, cinnamon, vanilla and salt.
2. You may need to use a tamper stick if your blender is lacking a bit of oomph! Otherwise, blend on low to medium, then high until the mixture is smooth, creamy and slightly warm.
3. Take the base out of the fridge and tip the cup of blueberries evenly over the bottom, then pour the “cheesecake” mixture over the top.
4. Place into the freezer to set, approximately 3 hours. Allow to sit for 5-10 minutes prior to slicing with a hot, dry knife.

 

Sweet Chai Cheesecake Viki Thondley MindBodyFood

 

Love this whole food, nutrient dense, dairy, gluten and refined sugar free recipe?

Try out my Raw and Healthy Chocolate Delights eBook HERE!

ECD Preview

 

About Viki

Viki Thondley, The MindBodyFood Coach

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, and Eating Disorder Recovery Coach who inspires women to shift from limited thinking, low self-esteem and restriction to whole-self nourishment, body confidence and whole food healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and retreats to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.