Happy (early) Valentine’s Day, everyone! The HH and I have a special celebration planned, which I’ll share in a day or two. In the meantime, I’ve got a guest post up today over at Go Dairy Free for Sweet Sundays: these ridiculously decadent, luxurious Chocolate Covered Cheesecake Bites. After all, what’s guaranteed to melt your sweetie’s heart if not chocolate?
Head on over to Go Dairy Free to see the recipe! 😀
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
These cheesecake bites look divine! What a great idea for valentines day, the indulgence of a cheesecake plus chocolate all in one little bite! I may make some with carob chocolate instead, but they sound delicious. Thanks for sharing this.
Teenie Foodie
I’m sure they’d work with carob, too–I’ve got unsweetened chips at home and used those as well, and they were great! 🙂
A perfect treat for Valentines Day!
Oh my yum! 🙂 These look beyond amazing! Love the little hearts on them too! Quick questions: I just found out that my body doesn’t do well with cashews or coconut (Which is a huge bummer for me!). Do you think I could sub another nut here? Like macadamia’s maybe or almonds and still get that creaminess? Also, what could I sub for the coconut oil? And what chocolate do you suggest since bakers is too bitter? 🙂 Thanks Ricki! 🙂
Thanks, Ariana! Not sure about making these with so many subs–you might end up with a different dessert altogether (though it could be very nice, I’m sure!). Almonds work well, but don’t come out quite as creamy. I’ve seen recipes for macadamia “cream cheese” but have never tried them–then again, you could use any “cheesecake” filling you like in these and it would still work. The only sub I know for coconut oil is butter or vegan margarine, so if you are okay with either of those, I guess you could try them. And my favorite unsweetened chocolate is Cocoa Camino (I think I mentioned this in the recipe–unless it’s been removed?). I tend to use that all the time, but I’ve also heard that Ghirardelli is good. 🙂
Hi! I just found your blog and…everything looks so good. I’m adding these to my to try tab which is quickly filling up as I look through your recipes!
I wanted to butt in and add to this thread to say: cocoa butter will sub for coconut oil and so will palm oil, which you can find commercially as spectrum brand organic shortening.
Also, I forgot to say, I routinely make macadamia nut cheeses and cashew cheeses. Cashew cheeses are sweeter and macadamia cheeses are “butterier,” imo.
beautiful little valentine chocolates – will look forward to hearing about how you celebrated! I had hoped you might say on your post that this chocolate is the way to your sweetie’s heart without destroying it 🙂
Those looks SO good and I am really happy that they are also soy free! I have definitely bookmarked them and I’m going to make them hopefully soon!