CHAI CHEESECAKES with CHOCOLATE DRIZZLE

Ey, babes! This recipe is bomb. It's creamy, decadent, sweet and full of wholesome stuff your body wants (like nuts, chocolate and chai spices). I know I flip flop a lot on what to call vegan cheesecakes: I've gone through phases of not caring, to preferring to call them cheeZecakes, to labelling them as cream cakes, and now I've gone full circle and am back to calling them cheesecakes because while no, they don't contain any DAIRY cheese, they ARE vegan cheesecake! I've stopped calling plant-based meats and cheeses "fake", and now I simply refer to them as vegan meats and cheeses, because that is what they are. This recipe is everything you want a cheesecake to be, it's just not made with dairy. I'm not a baby cow. I'm a grown ass human being who has access to non-dairy milk, nuts, rice, oats, fruits, veggies and more - so I make the choice to eat vegan foods because it's less damaging to the planet, and more compassionate to our animal pals. Going vegan isn't gonna save the world, but it's a small step towards a more conscientious lifestyle for those of us who can make it. Please eat as many of these cheesecakes as you want.



CHAI CHEESECAKES with CHOCOLATE DRIZZLE
Makes three mini cheesecakes

Cheesecakes:
1 cup cashews
1/4 cup dates
3 tablespoons maple syrup
3-4 tablespoons water or lemon juice
3 tablespoons coconut oil
1/8 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon ginger powder
1/8 teaspoon vanilla powder
3-5 seeds from a cardamom pod

Crust:
1/6 cup coconut flour
1/6 cup almond flour
1 tablespoon maple syrup
1 tablespoon melted coconut oil
1 tablespoon cacao powder
2 tablespoons water
Pinch Himalayan salt

Chocolate drizzle:
1 tablespoon melted cacao butter
1 tablespoon cacao powder
2 tablespoons maple syrup

To make the cheesecake: blend all ingredients together until smooth, thick and delicious. Set aside.

To make the crust: stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it's still too crumbly, add some more water. Press the crust into lined cupcake molds and then fill with the cheesecake mix. Leave in the freezer or fridge overnight. Gently remove the cheesecakes from the molds.

To make the drizzle: stir together the ingredients - ya just made chocolate sauce! Drizzle over your cheesecakes and enjoooy.

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http://www.thisrawsomeveganlife.com/