Chocolate Tapioca and Bliss combine to create these scrumptious and guilt free delights… oh and a pinch of Love.
—————————————————–
For the crust
For the filling
For the chocolate sauce
1)
Blend all ingredients for the crust together in a food processor until it starts to come together. Press the crust into the bottom of desired pan that has been spread in coconut oil (round pie pan or muffin pan). Place in freezer while you making the filling. Desserts will be easier to remove if pan is generously covered in oil.
2)
In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, peanut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
3)
Spoon the filling on top of the crust. Mix all chocolate sauce ingredients and pour over filling. Place dessert in freezer for 2-4 hours
Once frozen, cut the desserts into small squares and remove from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.
This recipe makes the equivalent of a 9 inch round of Raw Vegan Chocolate Tapioca Bites
