Chamomile & Vanilla Cheezecake

Chamomile & Vanilla Cheezecake

Rejoice! A super easy free from diary, soy & gluten no bake cheescake. Delicate floral notes of chamomile and sweet vanilla accompanied by fresh blueberries make this creamy cheezecake the perfect afternoon treat to enjoy with your cuppa. 

Ingredients:
For the base:
- 2 cups pecans
- 6 madjoul dates (pitted)
- Pinch of himalayan salt
- 1 tbsp brown rice syrup

For the Filling:
- 2 cups cashews (soaked in water for 6 hours and rinsed)
- 3/4 cup maple syrup
- 1 vanilla pod
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 100ml water
- 2 tbsp Chamomile Tea
- 1 can coconut milk (chill in the freidge overnight, only use the thick part from the top of the can)
- 1 cup coconut butter (melted)

Method:
- Begin by preparing the base. Add the pecans to your food processor and process until they reach a crumbly texture.
- Add the dates, syrup and salt and process further until the mixture is combined into a dough.
- Press the dough into the bottom of a cake tin, firmly packing it down.
- Place in the freezer while you prepare the filling.
- Cut the vanilla pod down the middle and scrape out the seeds using the back of your knife.
- Heat the water just below boiling point and pour it over the chamomile tea. Allow it to steep for 10 minutes or so before draining.
- Blend the cashews, chamomile tea, maple syrup, lemon juice, vanilla and coconut milk for about 5 minutes or until completely smooth with no lumps
- Add the coconut butter and bland again for 20 seconds to combine it with the mixture.
- Remove the cheezecake base from the freezer and pour the filling over it. Gently tap the cake tin on your counter a cuple of times to knock out any air bubbles.
- Place in the freezer to set for 4 hours or overnight.
- Decorate the cake with lots of fresh blueberries and more chamomile flowers.
- Let the cake thaw slightly (20-40 minutes) before serving.

Enjoy! Find the chamomile tea here.

More? Check out our chia jam tart recipe here.

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