Chocolate-Covered Cheesecake Bites with Madecasse Chocolate
Author: Rhea Parsons
Recipe type: Dessert
Ingredients
For the cheesecake
1 cup raw cashews
2 Tbs. coconut oil
2 Tbs. agave nectar
1 Tbs. lemon juice
2 tsp. vanilla extract
⅓ cup non-dairy milk
A pinch of kosher salt
For the chocolate
4 oz. dark unsweetened chocolate
1 Tbs. coconut oil
1 Tbs. agave nectar (optional)
Instructions
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.
Recipe by The "V" Word at https://thevword.net/2015/07/chocolate-covered-cheesecake-bites-with-madecasse-chocolate.html