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
- ⅛ tsp sea salt
- ¾ cup water
Place all ingredients into your blender.
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.
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.
Courtesy of Laura Jane of The Rawtarian.