VEGAN CHOCOLATE CHEESCAKE BITES

I’ve been trying to kick my sugar habit lately, and the most effective way to do this is by having some healthy alternatives! Like all the recipes I share here, these sweet treats are seriously easy and fast, making them a great dessert option for parties or just yourself at home. You can keep these chilling in the freezer as long as you want, so one batch can keep your sweet tooth satiated for weeks!

toopolishedchocolatecheesecakebites

INGREDIENTS

2 ½ cups unsalted, unroasted cashews

½ cup cocoa powder

½ cup maple syrup

¼ cup coconut oil

1 tsp pure vanilla extract

2 Tbsp lemon juice

⅛ tsp sea salt

¾ cup water

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DIRECTIONS

1. Place all ingredients into your blender.

2. Blend. For the cashews, I thought it would be best to soak them for about an hour and a half to soften them up a bit. I have a Ninja but sometimes it isn’t strong enough to blend a large amount of cashews. If your blender is getting hung up, you can create an air pocket on the side with a knife to let air into the mixture.

3. Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer. If you don’t have silicone molds, you can place the mixture on a wide flat pan and spread it to about 1/2 – 1 inch thickness and freeze. These cheesecake bites don’t get frozen solid so they’re really easy to cut once their frozen for at least 8 hours.

4. Store in freezer at all times. To eat, just open the freezer, slice into desired shape and eat immediately.

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My favorite part about this recipe is that I can make it with things I already have in my house! They turned out wonderfully and were so so good Evan asked for seconds.

No bake recipes are my favorites so I will be sharing more of them here! What is your favorite no bake recipe?

Thanks for stopping by!

XO

Kasey

You can find the original recipe here.

 

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