Chocolate Covered Cheesecake Bites
After my mini-meltdown yesterday I knew I was going to have to pour my heart into something delicious! Have you ever seen “Like Water for Chocolate”? Despite my attention deficit with subtitled movies, I found myself captivated. I loved how she poured so much emotion into her cooking and since then, as I learned to cook, I too try to put a lot of love into my food. I swear it tastes better, don’t try to convince me otherwise!
So I took my sad face, flipped it around and mustered up the joy that I find when cooking. It. Totally. Worked. This coming from a chick who literally could not boil water when she got married. Swear!
I knew that CHOCOLATE was on the menu, what better medicine? And a few weeks ago I had gotten a request for something cheesecake like – always a challenge when dairy is out. But the thought resonated with me, just like when I made my Grain Free Taco Shells, once that idea gets lodged in the brain, I am fixated until I can get it right! Yesterday was a hot date – kitchen + me = lots of lovin’. I know I know, get to the recipe already. Alright, here goes….CHOCOLATE COVERED CHEESECAKE BITES!
Ingredients:
- 1/2 cup cashews (soaked and drained)
- 1/2 cup brazil nuts (soaked and drained)
- 1/2 teaspoon vanilla
- 4 dates (pitted)
- 1/4 cup coconut oil melted
- 1 tablespoon vegan milk (almond, coconut, flax)
- Pinch salt
- 1/4 teaspoon cinnamon
- 2 probiotic capsules (powder)
- 2/3 cup dairy/soy free chocolate chips, melted
- Combine all ingredients except for probiotics and chocolate in a food processor or heavy duty blender
- Blend until you have a puree (a few chunks left behind won’t make a difference)
- Open the probiotic capsules and sprinkle them into the puree, combining well
- Now take the “cheesecake” mixture and press it into the bottom of a greased loaf pan (or other small angular pan)
- Freeze for 10-15 minutes or until mixture is firm and can be sliced
- Slice cheesecake into small square bite-sized pieces and place onto parchment paper
- Drizzle melted chocolate over each bite, coating all sides
- Allow chocolate to begin to harden again and then freeze for 30 minutes (or more)
- I left mine in overnight and could still easily bite into them this morning when I ate them for BREAKFAST! Yep, you read that right. Don’t judge.
Well this looks delicious!
This sounds fabulous! Can’t wait to try it!
I used mini muffin moulds and omgee these are delic
Awesome Janet! Thanks for sharing!
So the only question I have before I make these would be what the probiotic capsules do for the mix? In other words, if I have all the other ingredients on hand, will omitting the probiotic capsules have any negative effect on the taste or texture of the cheesecake bites? Thanks in advance for your reply!
Lilly, they will still taste great but less “cheese”cakey. The probiotics help to give it more of that cream cheese/cheesecake flavor. But they will make great bon bons either way!!
Ooooohhhhh…..I get it! I kept seeing probiotic capsules or nutritional yeast in various paleo recipes but I didn’t really get why. Thank you very much for solving this mystery for me. I’m off to buy probiotic capsules now because I really need these to taste as “cheesecakey” as possible.
Thank you and keep up the good work!
No problem! Enjoy!
Could I use all Brazils and omit the cashews?
My guess is yes though I have not tried it that way 🙂
not sure what I’m looking for at the store for the probiotic capsules. specific brand I’m looking for?
There are many brands – I prefer the refrigerated section at Vitamin Shoppe for better quality ones with multiple strains. You could always omit if you aren’t comfortable with choosing.
Thanks! I’ll go check it out and see what I can find…and leave out if I’m not sure!