Chocolate-Covered Cheesecake Bites with Madecasse Chocolate
Recipe type: Dessert
  • 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)
  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.
Recipe by The "V" Word at