Lemon Cheescake.jpg

Zesty Lemon "Cheese"cake Bites



1/4 + 1 tbs almond meal
1/4 cup shredded coconut 
2 tbs warmed coconut oil
2 tbs raw honey 



1 1/3 cup raw cashews
1/4 cup raw virgin coconut oil
1/3 cup raw honey
juice from two large lemons (about 6 tbs) 
zest from two lemons (about 2 tsp zest) 
1/4 tsp turmeric (for color) 
Soak the cashews in filtered water for about 4 - 8 hours. 


  1. To make the crust, add the almond meal, coconut and salt to a small mixing bowl and whisk until incorporated. Next, add in the warm coconut oil and honey, continue to stir until the crust has began to stick together. Add more coconut flakes if the mixture is too sticky, add about 1 tbs water if the mixture is too dry. Set this aside for later. 

  2. Once the cashews have became soft, add them along with all the filling ingredients (except the lemon juice) to a high speed blender. Blend your filling until somewhat smooth, then add in the lemon juice. Now, continue to blend the filling until extra smooth, add 2 tbs water if needed. 

  3. To assemble, press your crust into a 9 by 5 freezer safe dish covered in parchment. Then, pour in your filling, you do not what this to be runny but not too stiff either. level out the filling and stick the cheesecake into the freezer for about 5 hours or overnight (which is best). 
  4. The next day, cut the cheesecake into about 1 in bite sized pieces and enjoy!

ALTERNATELY for a delicious lemon pudding! Fill personal sized bowls with the lemon filling and place them in the freezer for about 4 hours. When you are ready to serve, let the bowls thaw out a little bit (until the filling becomes pudding-like) and enjoy! 

*This keeps in the freezer for up to a week.
*Feel free to sub another citrus fruit in for lemon such as lime or orange.