Lemon Cheesecake Bites
These beautiful, tangy, lightly sweet, lemon tarts topped with berries are perfect for a healthy dessert or snack. Made with quality ingredients like almonds, coconut, and cashews they have a fresh, zesty and creamy centre with moist nutty base. These tarts are bit like lemon bars and bit like cheesecake, with a hint of coconut in the background. They are easy to whip up in the blender.
Ingredients
Base
- 1/2 cup almonds
- 1/2 cup desiccated coconut
- 1/2 cup dates, soaked for 30 minutes and drained
Filling
- 2 cups cashews, soaked - quick soak in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil. melted
- 3 lemons, juiced
- zest of one lemon
- 1 teaspoon vanilla extract
Instructions
Base
- In a food processor blend all ingredients for the base crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
Filling
- Puree soaked cashews in a food processor for about 1 minute. Then add honey, coconut oil, lemon juice and zest and vanilla extract. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.Top with fresh fruit or berries to serve.