Chai-secakes. See what we did there?
This Six Ingredient Chai-secake recipe is more than a bit of alright. A delightful little sweet treat, made using nothing but whole ingredients.
Provided by the lovely blogging duo Dower & Hollingsworth. Check out their website for more delights such as these.
For the base
1 cup dates
1/2 cup cashew nuts
1 cup oats
For the Chai layer
1/2 cup Rebel Kitchen Chai Mylk
1 1/2 cups cashew nuts, soaked for at least four hours
1/2 cup maple syrup
1/3 cup coconut oil
To make the base, pop the dates, cashews and oats in a food processor and whizz until they form a sticky, crumbly mixture. Spoon this into little moulds or a cheesecake tin and press down to make it even.
For the chai layer, blend the cashew nuts, chai milk, maple syrup and coconut oil in a blender until they form a smooth, thick mixture.
Spoon this into your moulds on top of the base layer and put them in the freezer for an hour or two to set. Remove from the freezer 15 minutes before eating.