I am in LOVE with vegan cheesecakes because I think they can be so inventive and capture much more flavour profiles than the usual cheese-based cheesecakes. I’m excited to share these Raspberry Chocolate Heart Bites with you because they are essentially mini heart-shaped cheesecake-y bites. They have a creamy cashew-based raspberry topping and a sinfully delicious chocolate base. The best part? There are no funky ingredients, so you can actually feel good about indulging in these bites with your loved one (or yourself—why share?!) Sweetened with just maple syrup and raspberries, and full of good fats from coconut oil and cashews, these little desserts will have you in love. Enjoy!
Raspberry Chocolate Heart Bites
1/2 cup frozen raspberries
1/2 cup soaked cashew nuts (must be soft)
2 tbsp maple syrup
1 tbsp coconut oil
5 tbsp coconut oil
3 tbsp cacao powder
3 tbsp maple syrup
2 tbsp cacao nibs, or other garnish of your choice
2 silicone ice cube trays or chocolate moulds ( Note: I found the heart-shaped mould at the Dollar Store)
1. In a small pot, melt and mix together the chocolate base ingredients until smooth.
2. Carefully pour the chocolate into the silicone mould until each space is halfway full. Freeze for 10 minutes.
3. Meanwhile, in a food processor or high-speed blender, blend the raspberry ingredients together until smooth.
4. Remove the trays from the freezer and top each space with raspberry topping. Garnish with cacao nibs. Freeze for another 10 minutes.