recipe: lemon “cheese” cake bites

This is a recipe sent to us from a Naturmend follower! Thanks for your participation and support. These are dairy free, gluten free, egg free and refined sugar free!

CRUST:

  • ¾ cup raw pecans, walnuts or a combo of the two.
  • ½ cup shredded unsweetened coconut
  • 8 dates pitted
  • 2 twists from your sea salt grinder

Line mini muffin tins with paper liners.   Place all ingredients for crust into your food processor.  Pulse, until broken down into a crumbly flour consistency.  It will look like the topping for an apple crisp and works really well as one too.  Spoon 1 ½ tsp of the crust mixture into each muffin liner and press down firmly.  Place into the freezer for about 15 minutes or the time it takes you to mix up the filling.

LEMON FILLING:

  • 1 ½ cups of cashew butter
  • ½ cup of coconut oil melted
  • ½ cup of fresh squeezed lemon juice
  • 3tbsp of raw honey
  • ½ tsp of pure vanilla extract
  • 2 twists from your sea salt grinder
  • Lemon zest for garnish if desired

lemon-cakes-300x300
In a medium bowl, mix cashew butter and melted coconut oil until combined.  Add in the rest of the ingredients and mix until creamy and smooth.  Take the crusts from the freezer and top off with the filling (about 1TBSP). You can garnish with Lemon zest to make them look pretty if you wish.  Place them back into the freezer until set then transfer them to a container in the fridge.  These must be kept refrigerated or they get pretty soft…Hope you enjoy them!


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