Description

A dairy free, vegan, and paleo version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers.

Ingredients

1 C cashews, soaked 4 hours or overnight then brought to room temperature
1/4 C coconut oil, melted
3 Tbsp lemon juice
1 tsp vanilla extract
2 Tbsp coconut sugar
1/4 C maple syrup
1/2 C dark chocolate chips or chopped dark chocolate
3.25 oz bag sweet (ripe) plantain chips
1/2 tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

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.

I usually refrigerate my cashews as they soak then bring them to room temperature before using them. Bringing them to room temperature prevents the dip from becoming lumpy.

Serves about 4 people. Double or triple the recipe if you want to share this at a party.