• ¾ cup almond meal
• ¾ cup pecans
• ¼ cup goji berries
• ¾ cup date
• ½ tsp salt

• 3 cups cashews soaked for a minimum of 5 hours
• 2 tablespoons rosewater
• ¼ cup jaggery or agave or maple syrup
• 1 cup chopped figs (fresh or dried)
• ½ cup coconut oil
• ½ teaspoon salt
• 1/3 cup chai concentrate

• 1 can full-fat coconut milk, refrigerated for 24 hours
• 1-2 tablespoons jaggery or agave or maple syrup

Directions

• Soak the cashews for at least overnight or for at least 5 hours.
• To make the crust, combine all the crust ingredients in a food processor and process until the mixture is combined and is slightly sticky. If it is not slightly sticky add a little amount of water.
• Evenly spread the crust mixture into a removable bottom cheesecake/tart pan and place into fridge while you prepare the cheesecake.
• To make the chai concentrate, brew 2 tablespoons of Chai Walli in ½ cup of water on medium heat for 7-10 minutes.
• Now combine all cheesecake ingredients in a food processer, including the chai concentrate. The cheesecake mixture should be thick and creamy. Adjust the salt and sweetness to taste.
• Pour the cheesecake mixture over the crust and refrigerate for 2-5 hours to set.
• To prepare the coconut whipped cream, take the coconut milk can carefully out of the fridge and scoop out only the hardened coconut milk. You can use the remaining water for a smoothie. In a bowl, whisky the hardened coconut milk with your choice of sweetener until light and fluffy.
• Serve the cake chilled or freeze and serve slightly defrosted with a dollop of whipped cream and edible dried roses on top!