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Mini Lemon Coconut Cheesecakes

Mini Lemon Coconut Cheesecakes

Preparation Time

20 Minutes + 1 hour cooling

Cooking Time

N/A

Servings

4

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Ingredients

Base Ingredients:  
  • 1/2 cup almonds
  • 2 tbsp shredded coconut
  • 2 tbsp dates
  • 1 tbsp coconut oil

Filling Ingredients:
  • 1/2 cup cashews (soaked)
  • Juice and zest of 1 lemon
  • 2 tbsp maple syrup
  • 1/4 cup coconut cream

Method

  1. Blend base ingredients until sticky. Press into silicone muffin moulds.
  2. Blend filling ingredients until smooth and creamy.
  3. Spoon filling onto bases and smooth the tops.
  4. Chill in the fridge for at least 1 hour before serving.

 

Why it’s good for gut health:
Cashews and coconut support healthy fats for gut lining. Lemon aids liver detox and almonds provide gentle prebiotic fibre.

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