1 cup (160 g) raw natural cashews
2 tablespoon (30 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) coconut sugar or agave nectar
10-20 drops plain or vanilla stevia liquid, to your taste
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 ml) lemon extract, optional
1/4 cup (60 ml) full-fat coconut milk (from a can–I use Thai Kitchen)
1 teaspoon (5 ml) whole chia seeds, ground in a coffee grinder to a fine powder (about 2 teaspoon or 10 ml powder)
1/2 teaspoon (2. 5 ml) lemon zest
4 ounces (110 g) good quality unsweetened vegan chocolate (I find Baker’s too bitter for this purpose)
1 tablespoon (15 ml) extra virgin coconut oil, preferably organic (use refined if you want no coconut flavor)
2 tablespoon (30 ml) carob powder, sifted
20-30 drops plain or vanilla stevia, to your taste (don’t overdo the stevia–better to keep it bittersweet)
1. If you have egg-shaped silicone molds (or other shapes that would be easy to coat in chocolate), set them aside. Otherwise, line a small square container (about 2 cups/480 ml capacity) with plastic wrap and set aside.
2. In a glass or ceramic bowl, cover the cashews with room temperature water and soak for 6-10 hours; drain. (Alternately, pour boiling water over the cashews in the bowl and allow to soak for 30 minutes to an hour; drain).
3. Place the cashews and remaining cheesecake ingredients in a high-powered blender and blend until perfectly smooth. Transfer to the molds or container, then freeze until just firm, 3-4 hours.
4. For eggs (if you don’t have molds), use a small ice cream scoop and scoop the firm mixture onto a cutting board or plastic-lined plate. Using your hands or two tablespoons, shape each ball into an oval and place back on the board; return to the freezer. Otherwise, invert the entire block of filling onto the cutting board and cut into small cubes; return the cubes to the freezer. Freeze the eggs or cubes until very hard, another 2-4 hours.
1. In a small, heavy-bottomed pot, melt the chocolate with the coconut oil over very low heat.
Assembling the Eggs:
1. Have a clean, plastic-lined board or plate at the ready. Working quickly, take the eggs (or cubes) one at a time and dip the bottom in the chocolate.