Chocolate Covered Cheesecake Bites

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]

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)

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.

https://www.onegreenplanet.org/vegan-recipe/chocolate-covered-cheesecake-bites/