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These Raw Lemon Vegan Cheesecake Bars are absolutely scrumptious. You’ll have to share or you might end up eating the whole pan yourself- speaking from experience.

Two-Bite Raw Lemon Vegan Cheesecake

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Servings Prep Time
2 x 2 inch bites

Ingredients

Instructions

For the crust
  1. Line an 8x8-inch baking pan with parchment paper. Set aside.
  2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
  3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.
For the filling
  1. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
  2. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
  3. Let sit at room temperature for 15 - 20 minutes before cutting and serving.

Two-Bite Raw Lemon Vegan Cheesecake

Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Print Shopping List
Servings Prep Time
2 x 2 inch bites

Ingredients

Instructions

For the crust
  1. Line an 8x8-inch baking pan with parchment paper. Set aside.
  2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
  3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.
For the filling
  1. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
  2. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
  3. Let sit at room temperature for 15 - 20 minutes before cutting and serving.

Recipe Notes

Don't let this dessert sit at room temperature for too long or it will get very soft- it is best when served chilled.

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KolyaNaturals.com

kolya
kolya
We are a botanical apothecary, skincare boutique, and organic spa that celebrates everything that is natural and pure. Our shelves are stocked with beautiful toners, creams and serums, as well as dried herbs, essential oils, botanical butters and clays. At every turn, we seek to elegantly balance the efficacy of Science with the nourishment and art of Nature.

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