No-Cook Vegan Chocolate Cheesecake Hearts

  • prep time10 min
  • total time 10 min
  • serves

Your family and friends won't even realize that these rich, decadent delights are dairy-free and raw vegan! These desserts melt quickly, so store them in the freezer at all times and eat immediately.

Courtesy of Laura Jane of The Rawtarian.

489 Ratings
Directions for: No-Cook Vegan Chocolate Cheesecake Hearts


2 ½ cups unsalted, unroasted cashews

½ cup cocoa powder

½ cup maple syrup

¼ cup coconut oil

1 tsp pure vanilla extract

2 Tbsp lemon juice

⅛ tsp sea salt

¾ cup water


1. Place all ingredients into your blender.

2. Blend. Start slow and gently increase the speed. You may need to stop and start your blender a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low. Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks.

3. Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer. If you don't have heart-shaped silicone molds, this simple solution works well: Pour the mixture into a wide pan or glass dish. Smooth the mixture out using the back of a spoon — not too thick and about an inch or less deep. Freeze then slice into heart shapes. This recipe (when frozen for at least 8 hours) is super easy to cut into shapes.

4. Store in freezer at all times. To eat, just open the freezer, slice into desired shape and eat immediately.

5. Note: If your blender isn't very powerful, consider soaking cashews in warm water for 1-2 hours before blending to soften them. After soaking, rinse clean and blend immediately.

See more: Chocolate, Dessert, Nuts, Snack, Vegan

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