Vegan Raspberry “Cheesecake” Chocolates

I can’t believe Christmas is a week away!!! Maybe you’re super organized and have finished your holiday baking, or maybe you are looking for an easy, tasty treat to add to your list of goodies.  Well, I have just the thing!  These Raspberry “Cheesecake” Chocolates are so decadent that you’ll never know they are vegan!  They are also low in sugar and carbs. So let’s give those Pot of Gold chocolates the boot and try these on for size…Vegan Raspberry Cheesecake Chocolates ~ #vegan #lowsugar #glutenfree

Print Recipe


Makes 16 Chocolates

1 1/2 cups raw cashews, soaked for a few hours, strained and rinsed (about 200g)
1/2 Tbsp organic apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp sea salt
3/4 cup fresh raspberries (about 100g)
2 tsp vanilla extract
15-20 drops liquid stevia*
6 oz chocolate chips (I used Krisda stevia chocolate chips)
1 Tbsp coconut oil
1 Tbsp unsweetened shredded coconut (optional)

*I used stevia to keep the sugar low, you can substitute with 1/4 cup of maple syrup or coconut nectar.

The first step is to make the “cream cheese”.  Add the cashews, vinegar, lemon juice and sea salt to a high-speed blender or food processor.  Blend on high until smooth and creamy. You want this to be quite thick, if it is not thick enough, add more cashews and blend again.  Raspberry Cheesecake Chocolates - VeganOnce you have your cream cheese, add in the raspberries, vanilla and stevia, pulse a few times so the raspberries are still chunky.  Transfer to a bowl a refrigerate until firm.Raspberry Cheesecake Chocolates - Vegan2Line a baking sheet with parchment paper and using about 1 Tbsp of the mixture, begin dropping spoonfuls onto the parchment paper. Once complete, place in the freezer to harden.Raspberry Cheesecake Chocolates - Vegan8

Meanwhile, begin melting the chocolate.  Add the chocolate chips and coconut oil to a bain-marie or double boiler and slowly melt the chocolate.  Remove the cheesecake “balls” from the freezer.  Using a fork or spoon, dip the balls in the chocolate and place back on the baking sheet. Top with shredded coconut. Return to the freezer to harden.Raspberry Cheesecake Chocolates - Vegan5Remove and store in an air-tight container in the fridge or freezer. Enjoy!Raspberry Cheesecake Chocolates - Vegan6Nutritional info per chocolate
123 Calories, 11g Carbs, 4g Fibre, 10g Fat, 3g Protein, 0g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.

1 Comment

  • Annmarie December 18, 2014 at 7:59 am

    Yummy yum yum! Cheesecake flavored anything is my fav!


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