Chocolate-Dipped Lime Cheesecake Bites
The ultimate sweet-tart-rich combo. These feature our creamy key lime filling on a chocolate crust, all encased in a crisp, dairy-free dark chocolate shell.
Servings 12
Ingredients
For the Chocolate Graham Crust:
- 1 cup chocolate vegan graham cracker crumbs
- 1/2 cup shredded coconut
- 3 tablespoons vegan butter melted
- 2 tablespoons coconut sugar
- 1 pinch sea salt
For the Creamy Lime Filling:
- 1 1/2 cups raw cashews soaked overnight and drained
- 1/2 cup fresh key lime juice
- 1/3 cup full-fat coconut milk
- 1/3 cup maple syrup
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- Zest of 3 key limes reserve some for garnish
For the Dark Chocolate Ganache:
- 1 cup vegan dark chocolate chips
- 2 tablespoons coconut oil
Instructions
- Prep: Line your mini cheesecake pans with liners or grease with coconut oil.
- Chocolate Crust: Mix chocolate crumbs, coconut, butter, sugar, and salt. Press into the pans and freeze for 15 mins.
- Lime Filling: Blend cashews, lime juice, coconut milk, syrup, oil, and vanilla until silky smooth.
- Zest: Hand-stir the lime zest into the creamy filling.
- Assemble & First Freeze: Pour over the crusts and freeze for at least 4 hours until completely solid.
- Unmold: Carefully pop the frozen cheesecake bites out of the pan.
- Melt Ganache: Melt the dark chocolate chips and 2 tbsp coconut oil in a microwave (30-second bursts, stirring between) or a double boiler. Let cool slightly.
- Dip & Garnish: Use a fork to lower each frozen bite into the chocolate ganache, letting the excess drip off. Sprinkle with fresh lime zest immediately before the chocolate hardens.
- Final Set: Place on a parchment tray and return to the freezer for 15 mins to let the shell set.
Notes
Nutrition Per Serving (1 Bite):
Calories: 230 kcal
Total Fat: 17g | Saturated Fat: 9g
Carbohydrates: 19g | Sugar: 12g
Protein: 3g
