1 cup raw cashews
½ cup coconut oil
3 Tbs coconut nectar syrup or maple syrup
½ tsp vanilla essence
2.5 tsp chai spice (see below)
½ cup dates
¼ cup walnuts
¼ cup almonds
Chai spice blend:
1 tsp ground cardamom
1/2 tsp ground allspice
1 tsp ground cloves
1 tsp ground ginger
½ tsp ground star anise
1/8cup coconut nectar or maple syrup
¼ tsp cinnamon
4 star anise (optional)
Soak cashews in warm water overnight or for at least 2 hours. Strain off liquid after soaking
Blend crust ingredients in a blender and press into mini push-out cheesecake moulds. If you do not have push-out moulds, you may spray or coat ramekins with coconut oil or carefully line with baking paper. Makes 2-4 depending on mould size.
Blend cashews with all filling ingredients until smooth. Add more spice or syrup to taste. Spoon equal amounts of the mixture onto the crust and freeze for 2 hours.
For the spiced oranges, peel and segment orange, carefully remove white skin with a sharp knife and cut out the seeds. Simmer orange segments in a medium heat pan with syrup, cinnamon and star anise until just starting to bubble. Remove from heat and serve over cheesecakes immediately.
Note: Sit the moulds in warm water for 5 minutes to help with removal after being frozen. The cheesecakes can then be placed in the fridge for several days and will be the perfect texture for immediate serving.
Recipe and photography by Jade Walker