Ingredients
- 1½ cups pecans
- 1 cup pitted dates, finely chopped
- ¼ teaspoon kosher salt
- 2 cups cashews, soaked for at least four hours or preferably overnight
- ½ cup canned coconut milk, shaken
- ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
- ⅓ cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
- 1 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Recipe Description
These Chai Cheesecake Bars are tangy and full of spicy chai flavor – they have a vegan cashew cheesecake filling and a pecan date crust. These creamy cheesecake bars are gluten-free, paleo, vegan, and there’s no baking required! The crust is super simple – just dates, toasted pecans, and a bit of kosher salt. I note in the recipe that if you want to keep this recipe totally raw and no-bake, just use raw pecans.
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