Chocolate Covered Cheesecake Easter “Eggs” [Vegan] – One Green Planet

1. When you have  egg-shaped silicone molds (or different shapes that might be straightforward to coat in chocolate), set them apart.  In any other case, line a small sq. container (about 2 cups/480 ml capability) with plastic wrap and put aside.
2. In a glass or ceramic bowl, cowl the cashews with room temperature water and soak for 6-10 hours; drain.  (Alternately, pour boiling water over the cashews within the bowl and permit to soak for half-hour to an hour; drain).
3. Place the cashews and remaining cheesecake substances in a high-powered blender (similar to a VitaMix) and mix till completely easy.  The combination can be thick and you will have to scrape down the edges of the blender container repeatedly. Switch to the molds or container, then freeze till simply agency, 3-4 hours.
4. For eggs (if you do not have molds), use a small ice cream scoop and scoop the agency combination onto a reducing board or plastic-lined plate.  Utilizing your arms or two tablespoons, form every ball into an oval and place again on the board; return to the freezer.  In any other case, invert your entire block of filling onto the reducing board and lower into small cubes; return the cubes to the freezer.  Freeze the eggs or cubes till very exhausting, one other 2-4 hours.

Chocolate Coating

1. In a small, heavy-bottomed pot, soften the chocolate with the coconut oil over very low warmth.  Whisk within the carob powder and stevia till easy.  Switch to a small, deep bowl.

End the Eggs

1. Have a clear, plastic-lined board or plate on the prepared.  Working rapidly, take the eggs (or cubes) separately and dip the underside within the chocolate.  Then place the egg gently on the tines of a giant fork  over the bowl (chocolate dipped facet down) and, utilizing a teaspoon, spoon melted chocolate excessive of the egg in order that it runs down the highest and sides and coats your entire egg.  Faucet the deal with of the fork towards the facet of the bowl in order that extra chocolate drips into the bowl.  Gently push the egg off the fork and onto the plastic-lined plate.  Relying on how rapidly you’re employed, chances are you’ll wish to hold the uncoated eggs within the freezer and simply take them out separately.
2. As soon as all of the eggs are coated, use any additional chocolate within the bowl to the touch up little holes or spots on the eggs that are not well-coated in chocolate (any cracks or white spots will enable the cheesecake filling to seep by means of the coating later, as soon as it’s not frozen).  Place the plate with the coated eggs within the fridge to permit the filling inside to defrost.  As soon as the center is not frozen (a number of hours to in a single day), the cheesecake inside can be mushy, creamy and easy once you chew into it.  For frozen cheesecake treats, hold the eggs within the freezer relatively than the fridge.