Gluten Free Lemon Cake
11th May 2016
Tropical Coconut Lemon Cheesecake
8th July 2016
Ingredients
For the Crust:
- 12 medjool dates pits removed
- 1 cup cashews
- 2 tbsps almond butter
- 1 tsp Cinnamon
- Pinch of Himalayan Crystal Salt
For the Toppings:
- 6-8 oz blackberries
- 6-8 oz blueberries
- 1/4 cup maple syrup
- 1/4 cup Coconut cream (top of the coconut milk)
- sprinkle of cinnamon
- Pinch of Himalayan Crystal Salt
Servings:
Instructions
Crust Making:
- Add all ingredients for the crust to a food processor.
- Put crust ingredients in a square pan, press down until evenly distributed.
Toppings:
- Now heat up a small saucepan under medium heat. Add your blackberries and blueberries, along with your maple syrup.
- Be sure to continuously stir so the mixture doesn't stick to the bottom or burn.
- Once you have almost a runny jam, add your softened coconut cream concentrate along with cinnamon and salt.
- When all ingredients are incorporated, pour mixture on top of crust and press flat. Put in the fridge to harden for 30-45 minutes.
- Cut into squares and enjoy!
