The first time we tasted our Lemon Caramel Chocolate from the test kitchen we instantly felt reminiscent of lemon cheesecake! Kristina thought so too and created this gorgeous Raw Lemon Cheesecake Slice!
ingredients
Base
- 2 tbsp Plain Buckinis, crushed (I use a mortar and pestle) see product
- 2 ½ tbsp quinoa flakes
- 1 medjool date
- 1 tbsp maple syrup
- 1 tbsp Coconut Oil, melted see product
Filling
- ½ cup Cashews
- 1 tbsp Coconut Oil, melted see product
- 1 tbsp maple syrup
- 6 squares Lemon Caramel Chocolate, melted see product
- 4 tbsp almond milk
method
- Step 1Mash the date and mix through the remaining base ingredients. Line a small ceramic dish or muffin tin with baking paper. Press down the base until compact.
- Step 2Combine all the ingredients in a bowl and blend with a stick blender, or use a food processor or high-speed blender. It should be smooth and creamy. Pour mixture on top of base and set in fridge overnight.
- Step 3Slice to serve, top with more raw cashews and melt extra loving earth lemon chocolate to drizzle on top. Garnish with fresh lemon zest.
- FAVOURITE 30
- Comments 0
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