LEMONY COCONUT CHEESECAKES

Vegan  

Ready in 30 Min + Chilling Time | Serves 6


Ingredients

TART SHELLS

⅓ cup Organic RAW Whole Almonds

⅓ cup Organic Sunflower Seeds

⅓ cup Organic Pumpkin Seeds

1 tablespoon Organic Coconut Oil, Virgin Cold-Pressed

1 tablespoon filtered water

LEMON FILLING

1 cup Organic Cashews, RAW Whole (soaked overnight)

6 tablespoons lemon juice and zest of 1 lemon

⅔ cup Organic RAW Virgin Coconut oil (melted)

6 tablespoons Organic Maple Syrup

pinch of sea salt

¼ - ½ cup filtered water

Organic Pistachios (roughly chopped to garnish)

Method

To make the crust, add all ingredients to a bowl and mix until well combined and a crust forms. Add a bit of water if required.

Divide the crust mixture between a greased large muffin pan and create shells by carefully pressing the mixture up the sides of the casings. Pop in the freezer while you make the filling.

To make the filling, place all the ingredients in a blender and blend until super smooth. Place in a jar to set in the fridge.

Just prior to serving, remove the tart shells from the freezer and divide the filling evenly among them creating swirls with the back of a spoon. Garnish with pistachios.

Tarts will store in the fridge for a few days, but these are best eaten at the time.

 

 

 

 

 

 

 


Sold out

Sold out

Sold out

Sold out

Sold out

Sold out

Sold out

Sold out