Chocolate-Covered Cheesecake Easter Eggs
1 cup (160 g) raw natural cashews
2 tablespoon (30 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) coconut sugar or agave nectar
10-20 drops plain or vanilla stevia liquid, to your taste
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 ml) lemon extract, optional
1/4 cup (60 ml) full-fat coconut milk (from a can–I use Thai Kitchen)
1 teaspoon (5 ml) whole chia seeds, ground in a coffee grinder to a fine powder (about 2 teaspoon or 10 ml powder)
1/2 teaspoon (2. 5 ml) lemon zest
4 ounces (110 g) good quality unsweetened vegan chocolate (I find Baker’s too bitter for this purpose)
1 tablespoon (15 ml) extra virgin coconut oil, preferably organic (use refined if you want no coconut flavor)
2 tablespoon (30 ml) carob powder, sifted
20-30 drops plain or vanilla stevia, to your taste (don’t overdo the stevia–better to keep it bittersweet)
1. If you have egg-shaped silicone molds (or other shapes that would be easy to coat in chocolate), set them aside. Otherwise, line a small square container (about 2 cups/480 ml capacity) with plastic wrap and set aside.
2. In a glass or ceramic bowl, cover the cashews with room temperature water and soak for 6-10 hours; drain. (Alternately, pour boiling water over the cashews in the bowl and allow to soak for 30 minutes to an hour; drain).
3. Place the cashews and remaining cheesecake ingredients in a high-powered blender and blend until perfectly smooth. Transfer to the molds or container, then freeze until just firm, 3-4 hours.
4. For eggs (if you don’t have molds), use a small ice cream scoop and scoop the firm mixture onto a cutting board or plastic-lined plate. Using your hands or two tablespoons, shape each ball into an oval and place back on the board; return to the freezer. Otherwise, invert the entire block of filling onto the cutting board and cut into small cubes; return the cubes to the freezer. Freeze the eggs or cubes until very hard, another 2-4 hours.
1. In a small, heavy-bottomed pot, melt the chocolate with the coconut oil over very low heat.
Assembling the Eggs:
1. Have a clean, plastic-lined board or plate at the ready. Working quickly, take the eggs (or cubes) one at a time and dip the bottom in the chocolate.
4. Once all the eggs are coated, use any extra chocolate in the bowl to touch up little holes or spots on the eggs that aren’t well-coated in chocolate (any cracks or white spots will allow the cheesecake filling to seep through the coating later, once it is no longer frozen).