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Chai-Spiced "Cheesecake" Truffles

by Diana Jarrar November 28, 2020

It's an incredible thing when you read a recipe, see the photo, and just KNOW how delicious it will turn out. Then you make it and are NOT disappointed! Nicolette @basilandbiceps has our mouths watering with these decadent spiced truffles. It's hard to believe this recipe is vegan and gluten-free!


Chocolate Base: 

  • 2 Bags of Uncoated Chocolate MAGICdATES
  • 5 Medjool Dates
  • 1/3 Cup Walnuts 
  • 2 Tbsp Melted Coconut Oil 
  • 2 Tbsp Cacao Powder 

Chai Cashew "Cheesecake":

  • 1 Cup cashews 
  • 2 Tbsp Coconut Oil 
  • 2 Tbsp Maple Syrup 
  • 1 Tsp Vanilla 
  • 1/4 Cup Almond Milk
  • 1 Tsp Cinnamon 
  • 1/2 Tsp Nutmeg 
  • 1/2 Tsp Allspice 
  • 1/4 Tsp Clove 
  • 1/4 Tsp Cardamom

Candied Pecans:

  • 1/2 Cup Chopped Pecans 
  • 1/4 Cup Maple Syrup

Vegan White Chocolate: 

  • 8 Oz Cacao Butter 
  • 1/3 Cup Almond Milk 
  • 2 Tbsp Coconut Oil 
  • 2 Tbsp Maple Syrup


1. For base, add everything to a food processor and process until a crumbly dough is formed.

2. Firmly press into bottom of ice cube molds.

3. Add all "cheesecake" ingredients into blender and mix on high until completely smooth.

4. Pour into ice cube molds leaving a little room on top.

5. For candied pecans, combine pecans with maple syrup, spread on a parchment-lined baking sheet, bake at 350 F for 5-8 min.

6. Sprinkle some on top of cheesecake.

7. Freeze for 3 hours or overnight.

8. For white chocolate, melt cacao butter and coconut oil, for 2 rounds of 30 sec bursts in microwave.

9. Then add all white chocolate ingredients into blender and blend on high until completely smooth. You may need to add more almond milk.

10. Remove bites from silicone molds, dip each bite into melted chocolate, sprinkle with chopped pecans, place back in freezer to set for 1 hour + enjooooy :)

Diana Jarrar
Diana Jarrar


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