Desserts

Chai Gluten Free Pumpkin Cheesecake

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This vegan-friendly, gluten free pumpkin cheesecake is infused with spicy chai tea! It’s an easy, healthy and paleo friendly show-stopping fall dessert!

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For the cheesecake:
3/4 Cup Unsweetened vanilla almond milk, divided
1 1/2 tsp Harney & Sons Chai Tea
3 Tbsp Flax meal
2 1/2 Cups Roasted salted cashews, soaked in water overnight (315g) *
1 Cup Canned pumpkin
1/2 Cup + 2 Tbsp Coconut sugar
5 Tbsp Honey (or agave for vegan)
2 1/2 Tbsp Coconut oil, melted
1 1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1 tsp Ground nutmeg
3/4 tsp Ground cardamom
Pinch of sea salt
For the topping:
1 Cup Raw pecans (117g)
2 Tbsp Coconut sugar
1 Tbsp Harney & Sons Chai Tea
For the crust:
1/3 Cup Coconut oil, at room temperature (it should be the consistency of softened butter)
3 Tbsp Honey (or agave)
3/4 Cup Coconut flour, sifted (66g) **
1/4 tsp Cinnamon
1/4 tsp Ground cardamom
1/4 tsp Ground nutmeg
Pinch of sea salt
Preheat your oven to 350 degrees. Heat the almond milk in a small pot and put the tea (for the cheesecake) into a mug. Once the almond milk is hot, pour over the tea, stir, and let steep for 15-30...
See the full directions on my site
Nutritions

Calories
172

Sodium
26mg
1% DV

Fat
11g
17% DV

Protein
1g
2% DV

Carbs
17g
5% DV

Fiber
2g
9% DV