DIRECTIONS
Crust:
Blend coconut fl akes into a powder in blender Place all crust
ingredients in the food processor and puree until it becomes a
doughy ball. Press into 1 cheesecake pan
Filling:
Blend all fi rst layer ingredients until smooth,pour into a measuring
cup, set aside. Put 1 cup of fi lling back in the blender and add 2nd
layer ingredients, blend until smooth. Place 2 cups of lighter fi lling in
bottom of pan. Drizzle chocolate layer on top of light layer in zig zags.
Chocolate Chai Cheesecake
www.purejoykitchen.com
RECIPE
INGREDIENTS:
Chocolate Crust:
1 cup soaked and dehydrated walnuts or pecans
1 cup unsweetened shredded coconut (powdered in a blender)
¼ cup cacao powder
¼ cup soft pitted dates
¼ tsp high mineral salt
1 Tbsp fi nely chopped cacao butter
1 Tbsp coconut oil
2 tsp cinnamon
⅛ tsp cayenne
Chocolate Chai Filling:
2 cups macadamia nuts or cashews
¾ cup Irish Moss Paste
2 ½ cups purifi ed water
¾ cup coconut sugar or pitted dates
2 tsp vanilla extract
3 Tbsp Chai Seasoning (see recipe)
2 Tbsp non-GMO soy or sunfl ower lecithin powder
⅓ cup melted cacao butter
8 Tbsp coconut oil
2nd Layer ADD to 1 cup of the batter above:
¼ cup cacao powder
2 Tbsp coconut sugar
1 dash cayenne
Chai seasoning recipe:
1 teaspoon nutmeg
½ teaspoon clove powder
2 Tbsp cinnamon
2 teaspoon cardamom
1 Tbsp ginger powder
½ tsp black pepper
Alternate fi lling until all of the fi lling is used and top looks like a nice
marbled effect. Use a chopstick or spoon handle to swirl two layers
around to make them more marbled. Freeze for 1 hour or refrigerate
for 4. When serving, zig zag with some chocolate syrup and sprinkle
cacao nibs at outer edge.
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