Chocolate Chip Cheesecake Dip

A dairy free, paleo version of chocolate chip cheesecake dip, which is basically a deconstructed cheesecake. In the original version, instead of having a graham cracker crust, graham crackers are used to scoop up the dip. For this recipe, I've replaced the graham crackers with cinnamon dusted plantain chips.

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	808
Fat:	57 g
Carbohydrates:	71 g
Protein:	11 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 4

Ingredients

1 cup 1 cup 1 cup Cashews, raw, soaked in water 4 hours or overnight
0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic, melted
3 Tbsp 3 Tbsp 3 Tbsp Lemon Juice
1 tsp 1 tsp 1 tsp Vanilla Extract
2 Tbsp 2 Tbsp 2 Tbsp Coconut Palm Sugar
0.25 cup 0.25 cup 0.25 cup Maple Syrup, Pure
0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips
3.25 oz 3.25 oz 3.25 oz Plantain Chips, sweet/ripe, equivalent to one bag of Inka Chips brand
.5 tsp .5 tsp .5 tsp Cinnamon, ground

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Drain water from cashews and add them to a blender or food processor along with the melted coconut oil, lemon juice, vanilla, maple syrup, and coconut sugar. Blend until smooth and ingredients are fully mixed.
Transfer mixture to an airtight container and refrigerate until chilled, about 4 hours.
Remove the mixture from the refrigerator and use a hand mixer to fluff it up a little. Stir in chocolate chips.
Spoon the dip into a serving bowl and leave at room temperature to serve. Dust the plantain chips with the cinnamon and serve alongside the dip.

Notes

Allow at least 4 hours to soak cashews and another 4 hours to allow the dip to chill. Serves about 4 people. Double or triple the recipe if you want to share this at a party.