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Salted Caramel Chai Cheesecake

Makes: 1 x 20cm round cake tin or loaf tin

Serves: 10-12

Salted Caramel Chai Cheesecake

Ingredients – Base

  • 1 cup fresh pitted medjool dates
  • 1 heaped tbsp cacao powder or carob
  • Pinch sea salt
  • 1 cup almonds
  • 1 cup shredded, unsweetened coconut

Ingredients – Filling 

  • 2 cups cashews (soaked in water overnight and then drained and rinsed)
  • 1 tsp vanilla paste
  • 1/4 cup melted coconut oil
  • 8 fresh, pitted medjool dates
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • Loving Earth Dark chocolate (melted) for the garnish

Method – Base

  1. Place the walnuts, unsweetened coconut and carob powder in your 2L wet container and secure the lid.
  2. Turn machine on and pulse on HIGH speed 4-6 times using a spatula to scrape down the sides in between pulses if needed.
  3. Do this until you have a nice crumbly texture and transfer to a large mixing bowl.
  4. Place your dates into your 2L wet container and secure the lid.
  5. Turn machine on and blend on high until you have a smooth liquid. A few lumps won’t matter.
  6. Pour your date liquid into your crumb mixture and mix to create a mold able dough.
  7. Press dough into the base of a spring form tin and chill in the freezer and begin to prepare your filling.

Method – Filling 

  1. Place all your filling ingredients into your 2L wet container and secure the lid.
  2. Blend on HIGH speed and use your tamper effectively to push the ingredients into the blade.
  3. Blend until smooth.
  4. Pour filling over the base and chill in the fridge for a few hours.

Read the full recipe blog post on our Raw Blend Blog here!



Raw Food & Healthy Lifestyle Blog