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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

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INGREDIENTS

  • 2.5 cups unsalted, unroasted cashews 
  • 1/2 cup cocoa powder
  • 1/3 cup Natvia
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla essence
  • 2 tablespoons lemon juice
  • 0 pinch of salt
  • 0.75 cup chilled coconut cream

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

METHOD

  1. 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.
  2. Blend all the ingredients together in the food processor until evenly combined.
  3. Once evenly combined and mixed, add 3/4 cup chilled coconut cream and blend again until evenly mixed.
  4. Line a flat baking tray with plastic wrap and spoon the mixture onto the top of the plastic wrapped tray.
  5. Place the tray in the freezer overnight or for at least 8 hours.
  6. Use a heart shaped cookie cutter to cut cheesecakes shapes and enjoy!

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