Chai Cheesecake Cups
  • 1 3/4cups raw cashew pieces
  • 1/3cup raw pecans
  • 1 medjool date, pit removedif very dry, soak in hot water and drain
  • 1/8teaspoon sea salt
  • 1/2cup coconut oil
  • 3/4cup unsweetened Bhakti Chai concentrate, original
  • 1/4cup local honey
  • 1teaspoon vanilla extract
  • 1/2teaspoon ground ginger
  • 12 pecan halves, for garnish
  1. Soak cashews in filtered water to cover for at least 4 hours; drain.
  2. In a food processor, pulse pecans, date, and salt until well combined. Press a little between your fingers; if it holds together, it’s ready. If not, pulse a little more.
  3. Press 2-3 teaspoons pecan mixture into bottom of twelve 2-ounce party cups.
  4. In a blender or clean food processor, combine soaked and drained cashews, coconut oil, chai concentrate, honey, vanilla, and ginger. Blend until smooth and creamy. Add to party cups, filling each about three-fourths full. Garnish each with a pecan half and refrigerate at least 1 hour. Serve cold.