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!
- 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.