Chai Gluten Free Pumpkin Cheesecake

Ingredients

• FOR THE CHEESECAKE:
• ¾ cups Unsweetened Vanilla Almond Milk, Divided
• 1-½ teaspoon Harney & Sons Chai Tea
• 3 Tablespoons Flax Meal
• 2-½ cups Roasted Salted Cashews, Soaked In Water Overnight (315g, See Note)
• 1 cup Canned Pumpkin
• 10 Tablespoons Coconut Sugar
• 5 Tablespoons Honey (or Agave For Vegan)
• 2-½ Tablespoons Coconut Oil, Melted
• 1-½ teaspoon Vanilla Extract
• 1-½ teaspoon Cinnamon
• 1 teaspoon Ground Nutmeg
• ¾ teaspoons Ground Cardamom
• Pinch Of Sea Salt
• FOR THE TOPPING:
• 1 cup Raw Pecans (117g)
• 2 Tablespoons Coconut Sugar
• 1 Tablespoon Harney & Sons Chai Tea
• FOR THE CRUST:
• ⅓ cups Coconut Oil, At Room Temperature, It Should Be The Consistency Of Softened Butter
• 3 Tablespoons Honey Or Agave
• ¾ cups Coconut Flour, Sifted (66g)
• ¼ teaspoons Cinnamon
• ¼ teaspoons Ground Cardamom
• ¼ teaspoons Ground Nutmeg
• Pinch Of Salt

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