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Chocolate Covered Cheesecake Bites
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Chocolate Covered Cheesecake Bites [Vegan]

Dairy Free

Vegan

Chocolate and cheesecake are natural besties, which makes the invention of chocolate covered cheesecake bites a no brainer. Creamy and rich on the inside, sweet and decadent on the outside and all without a bit of dairy. Plus, they come together so easily that the challenge is only eating one!

Ingredients You Need for Chocolate Covered Cheesecake Bites [Vegan]

For the Cheesecake:

1 cup raw cashews
2 tablespoons coconut oil
2 tablespoons agave nectar
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
1/3 cup non-dairy milk
A pinch of kosher salt

For the Chocolate:

4 ounces dark unsweetened chocolate
1 tablespoon coconut oil
1 tablespoon agave nectar (optional)

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How to Prepare Chocolate Covered Cheesecake Bites [Vegan]

Soak the cashews in boiling water for 30 minutes (or warm water for 3 hours). Drain and discard the water.
In a food processor, add all the ingredients for the cheesecake and process until smooth. Taste for any necessary adjustments. Fill the 6 compartments of a silicone mold with the cheesecake. Freeze for several hours.
In a small saucepan, add the chocolate and coconut oil (and agave, if desired). Melt over low heat while stirring. If the chocolate seizes, add a bit more coconut oil or milk. Transfer the chocolate to a bowl.
Gently remove the cheesecake bites from the mold. Using a fork or two spoons (my desired method), cover the cheesecake bites in chocolate and put on a parchment-lined baking sheet or plate. Refrigerate for several hours until the chocolate sets. Keep refrigerated until ready to eat.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.