Chai Cheesecake with Earl Grey and Date Sauce - Gluten-Free Dairy-Free

In the days between Christmas and New Year I have a strict policy of eating healthy, nutritious food. Lots of nuts and fruit and plenty of tea... And I know I'm not alone. Most of us feel as though we have blown the calorie budget by Christmas and are about to take an overdraught by New Years Eve. This cheesecake is not really an indulgent treat, it's a community service.

Chai Cheesecake with Earl Grey and Date Sauce - Gluten-Free Dairy-Free

slightly adapted from here

For the Base:

240g (1 1/2 cups) pitted dried dates, (I used mejool) chopped

100g (2/3 cup) natural raw almonds

1 tablespoon coconut oil

For the Filling:

375g (3 cups) raw cashews, soaked overnight in cold water and drained

185ml (3/4 cup) coconut oil, melted

125ml (1/2 cup) lemon juice

125ml (1/2 cup) pur maple syrup

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

3/4 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon ground fennel seeds

1/4 teaspoon ground black pepper

2 teaspoons ground ginger

1 teaspoon ground cinnamon

For the Sauce:

185ml (3/4 cup) boiling water

2 earl grey teabags

85g (1/2 cup) pitted dried dates ( I used mejool), chopped

Juice of 1/2 a lemon

1 tablespoon pure maple syrup

Make the Base:

Line the base and sides of a 23cm loose-bottomed round cake tin with baking paper. Set aside.

Put the dates, almonds and coconut oil into a food processor and blitz until finely ground. Press the mixture firmly and evenly into the base of the prepared tin. Set aside.

Make the Filling:

Place the drained cashews, coconut oil, lemon juice, maple syrup, vanilla, salt and spices into a blender and whiz until smooth. Pour over the base and smooth the surface. Pop it into the freezer for 2 - 3 hours until set, then you can keep it in the refrigerator until ready to slice and serve drizzled with a little of the sauce.

Make the Sauce:

Steep the teabags and chopped dates in the boiling water and leave to get cold. Remove and discard the teabags, squeezing them thoroughly to get all the flavour out of them. Put the tea, dates, lemon juice and maple syrup into a blender and blitz until smooth. Drizzle a little of the sauce over the chilled cheesecake and serve the remaining sauce in a jug along side.