Chai is one of those remarkably notable fragrances, an intoxicating smell that you can instantly recognise. And that’s precisely the presence that I wanted to retain when creating this recipe.
Honouring the chai spices (with some rad, special inclusions in there too!), balancing the rich flavours and creating something tasty, healthy and simple! My general mantra….
I’ve built a nice little collection of raw recipes on this site now and in almost every post I talk about my love of raw recipes for their taste, simplicity and storage! Who wouldn’t love a treat that you could freeze for 3 months right? And I’m also a huge advocate of enjoying raw treats over heavily-processed and refined options.
When we have real food treats we can extract further nutrition, nourishment and are better set up to adjust our tastebuds away from heavily processed and refined foods.
But treats are treats right? Yes, and they should be treated as such. I’d still warn against over-indulging with this recipe, as with any other. And if you need some help with that, I urge you to read this or this post.
If you’re interested in making this recipe as perhaps your first foray into raw, or for someone else in the same position – you and they will love it! It’s sweet, packed with flavour and yet nourishing all at the same time. No empty calories here…
The Nutrition Low-Down
- Large, juicy and packed with fibre to assist with digestive function – 6.7g/100g
- The soluble and insoluble fibre can work to lower LDL (oxidised) cholesterol which are contributors to heart disease
- Source of minerals – potassium, magnesium, calcium and zinc for bone health and electrolyte balance
- Source of vitamins – B2, B6, Vit K & A for energy production, cell health and immunity
- Energy from natural carbohydrates
- Macadamias – indigenous to Australia – contain high amounts of vitamins and minerals required for optimal health including vitamin B1 (thiamin), magnesium and manganese
- Cashews are a source of zinc, copper and magnesium which assist with immunity, energy production and cellular health
- Both nuts are a source of antioxidants to help counteract free radicals from damaging our cells
- Source of protein and quality fats (predominantly monounsaturated)
- Rich in lauric acid – a good fat easily digested by the body which has shown to support healthy cholesterol levels (yes!), satiation and even antibacterial and antiviral activity
- Source of dietary fibre which assists with digestive health and overall satiation
- Free from lactose, dairy and soy so generally considered as a low-allergenic wholefood
- Quality vanilla, in non-processed power or vanilla bean form, is a naturally sweet spice that’s also warming and a source of several key minerals including magnesium, potassium and calcium for bone health, electrolyte balance and energy production in the body
- Quality cinnamon, also known as Ceylon or true cinnamon, is a naturally sweet and warming spice that’s been used therapeutically for thousands of years all around the globe. Loaded with powerful antioxidants to help counteract free radicals from damaging our cells, it’s also known for it’s anti-inflammatory and blood sugar lowering effects
- Turmeric, also used extensively as a therapeutic spice contains an active component – curcumin – known to be anti-inflammatory within the body. It’s also applied therapuetically to assist with liver detoxification as it can slow the first phase of our liver detox where the second phase is sluggish and therefore leeching excess toxins into our cells
I was thrilled to have access to this last ingredient via the gorgeous and very special Rooibos Turmeric Chai from Mayde Tea – a naturally caffeine-free, organic, hand blended and divine tea created by Naturopath & Nutritionist Kate Dalton. When asked if I wanted to collaborate and create something special with this chai, it was a no-brainer for me and a wonderful opportunity to bring this talented lady’s products to you.
Savour this recipe to enjoy mindfully with people you love and at moments you’ll most enjoy.
- 1 ½ cups Medjool dates (300g)
- 1 cup raw cashews (140g)
- ½ cup raw macadamias (75g)
- ½ cup desiccated coconut (40g)
- 2 teaspoons cinnamon
- ¼ teaspoon vanilla powder / ½ teaspoon extract
- ¼ teaspoon fine salt
- 2 tablespoons melted coconut oil
- ¾ can coconut milk (300mL)
- 4 tablespoons Mayde Tea Rooibos Turmeric Chai
- 1 ½ cups raw cashews (200g)
- ¼ cup honey
- ⅓ cup melted coconut oil
- ½ teaspoon vanilla powder
- 1 teaspoon cinnamon
- Pit dates
- Combine all base ingredients together in a food processor
- Process until the mixture comes together
- Remove and press evenly into a slice pan
- Place in the freezer and wash food processor
- Warm coconut milk on low heat in a saucepan on the stove
- Once warm, add tea in an infuser and leave for 20 minutes
- Once brewed, remove infuser and combine with all filling ingredients in a food processor
- Process until smooth
- Freeze for at least 6 hours or overnight
- Remove 10-15 minutes before eating to thaw slightly
- Store leftovers in the freezer for up to 3 months
RAW - To keep things truly raw, keep the warmed milk below 40°C