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!

Chocolate Covered Cheesecake Bites [Vegan]

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Ingredients

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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Preparation

  1. Soak the cashews in boiling water for 30 minutes (or warm water for 3 hours). Drain and discard the water.
  2. 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.
  3. 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.
  4. 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.
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Nutritional Information

Total Calories: 1603 | Total Carbs: 85 g | Total Fat: 146 g | Total Protein: 34 g | Total Sodium: 671 g | Total Sugar: 30 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.