Chai-Spiced Cheesecake With Ginger Crust

High ladies,

I don’t know about you, but although I like to eat healthy I like a treat every now and then to reward myself for all the hard work I do trying to keep this body of mine health and strong. Not to mention all the work us raw moms do, homeschooling our little one, cleaning, making meals, paying bills, working on the side, hubby time, playing with the kids, Okay, I think that’s enough. You get the idea.

WE need to treat ourselves. So how can we do this while still staying raw and using foods that are good for us? I mean just look at the aisles in the store or the bakery. There’s nothing. It’s all junk. What is a girl to do?

Well, I have the answer, and if you’re like me, you’ll love it!

You see, I love cheesecakes. So, I decided to create a slew of different recipes, as well as many other famous dessert concoctions… only you guessed it, they’re all raw.

Here is a brief list to wet your apatite :

French Apple Cheesecake, Strawberry Cheesecake, German Chocolate Cheesecake, Blueberry Cheesecake, Neapolitan Cheesecake, Chocolate Espresso Cheesecake, Chocolate Mint Cheesecake, Wild Berry Cheesecake, Maple Pumpkin Cheesecake, Orange Cranberry Cheesecake, Pear and Ginger Cheesecake, Chai Spiced Cheesecake with Ginger Crust, White Chocolate Cheesecake, Mango Cheesecake, and Raisin Rum Cheesecake.

Sound tempting?

The following is one that you’ll find in my book on raw desserts. It is one of my favorites:

Chai-Spiced Cheesecake with Ginger Crust

The spices in chai tea are used to
flavour this incredible cheesecake.

Crust:
2 cups ground almond
¼ cup organic dried cane juice
¼ cup crystallized ginger, minced fine
1 tsp ground ginger
3 tbsp cold water
¼ tsp celtic sea salt

Filling:
4 cups soaked cashews
1 cup raw coconut butter (liquefied)
1 cup raw agave nectar
1 tbsp fresh lemon juice
2½ tsp ground ginger
2½ tsp cardamon ground
½ tsp real vanilla extract
¼ tsp ground allspice
¼ tsp celtic sea salt
1/8 tsp ground black pepper
Topping:
1 cup raw coconut cream
2 tsp lemon juice
3 tbsp raw agave nectar or dried cane juice
2 tsp real vanilla extract

1. Process the crust ingredients in a
food processor until crumbly and
begins to stick together. Press into the
bottom of a 9-inch spring form pan
and ½ inch up the sides of the pan.
Place in freezer while you make the
filling.

2. Place cashews and melted coconut
butter into your food processor and
process until semi-smooth. Add raw
agave nectar, lemon juice, vanilla and
spices. Process until smooth. Pour on
top of crust.

3. In a bowl, whip lemon juice,
agave and vanilla into coconut cream.
Do not over mix. Spread over top of
cheesecake filling and place in the
freezer to chill for 1 hour. Cut and serve.

I hope you will enjoy this amazing cheesecake. Remember that it’s a treat not an every day thing. We need our veggies more.

If you would love more recipes, you can check out my book here!

To your Health

Monique

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