Mini Raw Lemon Cheezecakes
This is another of my favourite recipes, these little lemon cheezecakes are just divine! The chocolatey base mixed with the creamy lemon filling truly is a yummy mix.
This recipe contains cashews and cashews are rich in iron, phosphorus, selenium, magnesium and zinc. They are also good sources of phytochemicals, antioxidants, and protein.
Cashews are also dense in energy and high in dietary fiber. Mixed with all the other amazing ingredients in this recipe creates the perfect healthy treat.
This recipe is refined sugar, gluten, egg and dairy free and makes 12 mini cheezecakes.
What you need:
1 cup of dates
½ cup cashews
½ cup hazelnuts
½ cup of almonds
2 tablespoons cacao nibs
1 tablespoon cacao
2 cups cashews which have been soaked for 2 hours
1 cup of date paste (recipe below)
10-15drops of food grade lemon essential oil (I use doterra essential oils)
½ cup water
½ cup coconut oil
3 tablespoons honey
Slices of lemon
To make the date paste, soak 1 cup of pitted dates in ½ cup of water for 2 hours.
Blend the water and soaked dates until you make a smooth paste.
Add to recipe as per details below.
What you need to do:
Blend the crust ingredients in a high powered blender or food processor, adding the dates in slowly. The consistency should allow for the mixture to hold together but still easy to break apart. If it is too dry add a few more dates or a small amount of coconut oil.
Press evenly into 12 silicon muffin molds and pop in freezer to set for 15minutes.
Blend all the filling ingredients together in a high powered blender until you have a very smooth consistency.
Grab the silicon muffin molds out of the freezer and pour the filling mixture evenly over the bases.
Pop back in the freezer for a few hours to harden as once they are frozen you can easily pop them out of the silicon muffin tray and decorate without damaging their shape.
Pop into fridge to soften until you are ready to serve.
Eat and enjoy xx