Chocolate Cheesecake Hearts


Chocolate Cheesecake Hearts
Your family and friends won't even realize that these rich, decadent delights are dairy-free and raw vegan!
  • 2 ½ cups unsalted unroasted cashews
  • ½ cup cocoa powder
  • ½ cup maple syrup
  • 1 tsp pure vanilla extract
  • 2 Tbsp lemon juice
  • tsp sea salt
  • ¾ cup water
  1. Place all ingredients into your blender.
  2. Blend. Start slow and gently increase the speed. You may need to stop and start your blender a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low. Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks.
  3. Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer. If you don't have heart-shaped silicone molds, this simple solution works well: Pour the mixture into a wide pan or glass dish. Smooth the mixture out using the back of a spoon — not too thick and about an inch or less deep. Freeze then slice into heart shapes.
Recipe Notes

Courtesy of Laura Jane of The Rawtarian.