Vegan Chocolate Cheesecake Hearts
Ingredients
- 2 & 1/2 cups unsalted, unroasted cashews
- 1/2 cup cocoa powder
- 1/3 cup Natvia
- 1/4 cup coconut oil
- 1 tsp vanilla essence
- 2 tbsp lemon juice
- pinch of salt
- 3/4 cup chilled coconut cream
Directions
- Soak 2 & 1/2 cups cashews overnight. Add the soaked cashews to a food processor, along with 1/2 cocoa powder, 1/3 cup Natvia, pinch of salt, 2 tbsp lemon juice, and 1/4 cup coconut oil.
- Blend all the ingredients together in the food processor until evenly combined.
- Once evenly combined and mixed, add 3/4 cup chilled coconut cream and blend again until evenly mixed.
- Line a flat baking tray with plastic wrap and spoon the mixture onto the top of the plastic wrapped tray.
- Place the tray in the freezer overnight or for at least 8 hours.
- Use a heart shaped cookie cutter to cut cheesecakes shapes and enjoy!
This is Natvia's home archive of all of our dessert recipes. There is everything from Sugar Free Desserts, Low Carb/High Fat Desserts, Vegan Desserts, and much more content on there waiting to be found. So go get baking and tell us how you go!
Enjoy!
