No-bake Chai Cheesecake

Chai lovers, this is the ultimate chai-flavored dessert and a perfect treat for those special occasions. Quick and easy, simple ingredients and tastes absolutely amazing

Base
* 1 cup whole unsalted pecans
* 1/2 cup whole unsalted almonds
* 2/3 cup pitted dates
* 2 tablespoons coconut oil
* A pinch of fine grain sea salt

Filling
* 1 cup whole unsalted cashews, soaked in water for at least for an hour (reserve the water for blending, for later)
* 2 black tea bags
* 1/2 cup hot water for the teabags
* 3 tablespoons maple syrup
* 1 1/2 teaspoons ground cinnamon
* 1/4 teaspoon ground ginger
* 2 teaspoon ground cardamom
* 1/4 tsp ground nutmeg
* 1 teaspoon ground allspice

Toppings
* Toasted unsalted sliced almonds
* 1 teaspoon ground cinnamon or as needed
.

Directions
1. Line an springform/pie pan with parchment paper

2. Add the ingredients for the base into a food processor and process until a sticky dough forms.

3. Dump the mixture into the prepared pan and firmly press and evenly, using the back of a cup.

4. Place it in the freezer while you prepare the filling

5. While the base is freezing, place the teabags in half cup of hot water and steep for fifteen minutes.

6. Once the tea is finished steeping, discard the teabags and let the tea cool down for a few minutes

7. Blend the tea, cashews (and the water in which the cashews were soaking), maple syrup, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, and ground allspice until smooth and creamy

8. Take out the pan from the freezer, and add the filling on top of the base. Smooth out evenly, sprinkle the ground cinnamon, and top with the toasted unsalted sliced almonds.

9. Freeze for at least two hours. Take out of the freezer to thaw for about fifteen minutes before cutting into wedges

10. They melt very quickly, so make sure you don’t leave them out for more than 5 minutes

*You can cover the leftovers in an airtight glass container and store in the freezer

*For the tea bags - use one that has only black tea listed in the ingredients

*You may use a standard loaf pan instead of a pie pan. Just line it with parchment paper allowing 1 inch of overhang on each side.