Mini Raspberry Lemon Cheesecakes
Desserts, Paleo, Vegan
INGREDIENTS Crust: 2 cups ground almonds Zest of 1 unwaxed lemon A good pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups…
INGREDIENTS
2T virgin coconut oil
2T raw coconut butter
1T cashew/almond butter
4T organic, fair-trade cocoa (I buy cocoa and nibs in bulk from cocoasupply.com but if you don’t want 50lbs I love green and blacks.)
A good pinch pink salt
1/4-1/2 cup chopped nuts and seeds (optional) – I like hazlenuts, cashews, coconut flakes, cocoa nibs, freeze dried raspberries.
I like to change up the nuts and nut butter than I add to change the nutritional
DIRECTIONS
Melt the coconut oil over a gentle heat until it’s completely liquid. Add in the coconut butter and nut butter into the melted oil until it’s all melted too. Melting them all together will make it too runny, this way it doesn’t get too liquid but if it’s struggling to melt put it over a low heat for just a second.
Once you have a smooth runny liquid, add in the cocoa, stirring until it’s all combined. Stir in any nuts you want to use and the salt and pour it onto parchment paper. It shouldn’t be too runny at this point but if its running of the paper you can just fold it up at the edges to contain the chocolate, or let it cool slightly before pouring. You can also add the nuts after pouring so they sit on top of the chocolate for a different look!
Pop the chocolate into the freezer (while you lick the bowl) and let it sit there for at least 30 minutes. Then when you want to tuck in just crack it up or break off a chunk and munch!
Store it in an airtight container in the freezer for nice crispy bark that melts in your mouth without any sugar high! THE BEST!
Thanks so much for this recipe Kezia. It looks amazing and I can’t wait to try it.