Recipe Directions
- 1. Throw all ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it 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 at all.
- 2. Pour mixture into the final pans/molds and place in freezer.
- 3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
- 4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.
The Rawtarian's Thoughts
By The Rawtarian These sweet raw vegan treats are perfect for Valentine's day.
The biggest question mark will be deciding what kind of dish or molds to use. I've used heart-shaped silicone molds, but you don't need them. Just get a big brownie pan or cake pan and dump the entire recipe in it instead. Smooth the mixture out using the back of a spoon--not too thick, an inch or less deep. Then freeze, and slice into heart shapes. This recipe (when frozen for at least 8 hours) is super easy to cut. Easy!
One last note, these will melt really quickly so you must eat them frozen.
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is a noteworthy source of Protein, Iron, and Riboflavin.
Amounts per 67 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 239 | 10 % |
| Protein | 6 g | 10 % |
| Fat | 17 g | 22 % |
| Carbohydrates | 20 g | 6 % |
| Dietary Fiber | 2.1 g | 7 % |
| Sugars | 11 g | |
| Calcium | 29 mg | 3 % |
| Iron | 2.4 mg | 18 % |
| Sodium | 30 mg | 1 % |
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Comments and Reviews
Top voted
Misty_Celeste
Nov 08, 2016
Hi! Thanks for your reply!
1. When you say green stevia, you mean powdered or in leaves? I've used liquid stevia before, but the problem with stevia is how to replace the bulk in recipes that call for a lot of syrup.
2. I definitely have more experience creating air pockets. Frozen banana ice cream is still tricky, though. I have to remove and replace the lid to push the banana down a lot, so it takes a lot of time to make, even with the banana frozen in thin slices.
3. Maybe next time I'll use a bread pan, let it thaw enough to cut in slices and store in the freezer. BTW, how thick should the mixture be? I think mine was maybe too thick. Definitely not pourable, but also hard to spread.
Misty_Celeste
Aug 04, 2016
I just tried this recipe but had 2 problems:
1) I'm trying to go as low-fructose as possible, so I subbed the maple syrup for the same amount of yacon syrup, and it looks that yacon syrup is way sweeter than maple because the mixture was overly sweet. I didn't have any more cashews, so I tried adding 3-4 tbs of coconut flour to undo the damage. It got better but it's still very sweet.
2) I haven't gotten the hang of how to use the Vitamix properly. I haven't even had it for a month and it gets hung up on me a lot =( Even doing simple things, like the one-ingredient frozen banana ice cream. It got hung up blending this recipe and no matter how many times I unplugged it and replugged it, it wouldn't go past speed 1, so I had to leave it as it was, a bit chunky and not completely smooth.
I also made the mistake of using cupcake moulds because I don't have any single-serving moulds like the ones you used, which are wider at the base and not very deep. I filled 9 cupcake moulds and now I'm thinking it's going to be difficult to eat when it's out of the mould, with that weird shape XD
I'm so bummed about the Vitamix! want to believe that it's me not using it right instead of the Vitamix having some problem, because I would get so annoyed if my brand new Vitamix was broken down.
The Rawtarian
Nov 09, 2016
1. Powdered :) It is tricky to get the ratio exactly right.
2. I usually make my banana ice cream in the food processor. I find it is easier that way.
3. Your mixture does sound like it was a bit too thick. Usually it's very smooth and easy-ish to spread. Perhaps you needed to blend if for longer or add a TINY bit of liquid.
All
rebeccay
Aug 13, 2021
rebeccay's Review
Raw chocolate cheesecake hearts
I love love love this recipe! Tastes exactly like chocolate cheesecake ? and just one is enough to fulfill my sweet tooth. I make these ALL the time. So simple and easy to keep on hand. Thank you! Your recipes are simple, quick and always surprise me with how delicious they turn out to be ❤ makes a raw food lifestyle so much easier to maintain. I appreciate you immensely!!!!
Posted from The Rawtarian's Raw Recipes App
Akshay Bhosale
Sep 26, 2019
Akshay Bhosale's Review
Raw chocolate cheesecake hearts
It's quite tricky to get all the ingredients in the right quantity. It took me 3 attempts to finally get it to taste the way I like (less sweet). It's an amazing treat. Thanks for the recipe.
Akshay Bhosale
Sep 26, 2019
Akshay Bhosale's Review
Raw chocolate cheesecake hearts
It's quite tricky to get all the ingredients in the right quantity. It took me 3 attempts to finally get it to taste the way I like (less sweet). It's an amazing treat. Thanks for the recipe.
Elize from Namibia
Jun 09, 2017
I have made this with great success. I did replace the maple syrup with raw honey and it worked well.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jun 09, 2017
Hi Elize,
I'm so glad you enjoyed the recipe, and thanks for letting us know about your successful substitutions!
Misty_Celeste
Aug 04, 2016
I just tried this recipe but had 2 problems:
1) I'm trying to go as low-fructose as possible, so I subbed the maple syrup for the same amount of yacon syrup, and it looks that yacon syrup is way sweeter than maple because the mixture was overly sweet. I didn't have any more cashews, so I tried adding 3-4 tbs of coconut flour to undo the damage. It got better but it's still very sweet.
2) I haven't gotten the hang of how to use the Vitamix properly. I haven't even had it for a month and it gets hung up on me a lot =( Even doing simple things, like the one-ingredient frozen banana ice cream. It got hung up blending this recipe and no matter how many times I unplugged it and replugged it, it wouldn't go past speed 1, so I had to leave it as it was, a bit chunky and not completely smooth.
I also made the mistake of using cupcake moulds because I don't have any single-serving moulds like the ones you used, which are wider at the base and not very deep. I filled 9 cupcake moulds and now I'm thinking it's going to be difficult to eat when it's out of the mould, with that weird shape XD
I'm so bummed about the Vitamix! want to believe that it's me not using it right instead of the Vitamix having some problem, because I would get so annoyed if my brand new Vitamix was broken down.
The Rawtarian
Nov 03, 2016
Hi Misty_Celeste!
Great thoughts here.
1. Sweeteners: I haven't ever used yacon syrup, but perhaps green stevia is something that you should look into as another sweetener option.
2. Vitamix: It's a skill, kind of like driving a manual car :) The trick you need to learn is this: when the blender starts to get hung up, stop the blender immediately. Using a spoon or spatula, get in there and create an air pocket down the inside in a corner (in other words, make is to the blades can get to air). Remove the spatula, replace the lid and continue blending.
Note: Frozen banana ice cream can be tough, so don't beat yourself up too strongly. Freezing the bananas in peeled (small) slices helps.
3. Moulds: Those should be totally fine! This recipe is very forgiving in terms of solidifying, the mold or dish can be very deep and it should still solidify.
Warmth
Laura-Jane
Misty_Celeste
Nov 08, 2016
Hi! Thanks for your reply!
1. When you say green stevia, you mean powdered or in leaves? I've used liquid stevia before, but the problem with stevia is how to replace the bulk in recipes that call for a lot of syrup.
2. I definitely have more experience creating air pockets. Frozen banana ice cream is still tricky, though. I have to remove and replace the lid to push the banana down a lot, so it takes a lot of time to make, even with the banana frozen in thin slices.
3. Maybe next time I'll use a bread pan, let it thaw enough to cut in slices and store in the freezer. BTW, how thick should the mixture be? I think mine was maybe too thick. Definitely not pourable, but also hard to spread.
The Rawtarian
Nov 09, 2016
1. Powdered :) It is tricky to get the ratio exactly right.
2. I usually make my banana ice cream in the food processor. I find it is easier that way.
3. Your mixture does sound like it was a bit too thick. Usually it's very smooth and easy-ish to spread. Perhaps you needed to blend if for longer or add a TINY bit of liquid.
Misty_Celeste
Nov 09, 2016
A food processor is next on my list of kitchen appliances to buy. When you use liquid for the mixture, do you use milk or water?
The Rawtarian
Nov 10, 2016
You'll love a food processor once you get it. I use mine more than my blender these days.
Water :)
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