In a medium saucepan, combine chai concentrate, molasses, ginger, and cardamom pods; bring to a boil, reduce heat, and simmer until reduced to 1/2 cup. Strain out and discard solids.

Dissolve arrowroot in cold water; add to reduced chai mixture and simmer, stirring, until thickened. Keep warm.

In a food processor, combine pecans and sunflower seeds; pulse until well ground. (Do not overdo it.) Press mixture onto gouda balls. Cover and refrigerate.

Preheat oven to 350 degrees. In a medium bowl, toss together cashews, pumpkin seeds, walnuts, spices, and honey; stir until coated. Spread on a rimmed baking sheet lined with parchment paper and bake for 10 minutes. Stir and add raisins to baking sheet; bake another 5 minutes.

In a frying pan, heat coconut oil to very hot. Add coated cheese balls and fry until crispy; remove and keep warm. Fry pear slices (add a little more oil if needed) until slightly browned (or use a griddle for grill marks).

On serving plates, assemble chai sauce, 1 cheese ball, 1 pear slice, and toasted spiced nuts. Serve warm.