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Paleo Mini Lemon "Cheesecakes"


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4

Ingredients

24 portion(s)

CRUST:

  • 180 g almonds
  • 30 g Shredded coconut
  • 4 medjool dates, pitted
  • 40 g coconut oil
  • 1/4 tsp sea salt

FILLING:

  • 200 g raw cashews, soaked overnight, at room temperature
  • 80 g fresh lemon juice
  • 75 g coconut oil
  • 80 g Raw Honey
  • 1 tsp vanilla extract
  • few strips lemon rind
  • 1/4 tsp sea salt
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Recipe's preparation

    CRUST:
  1. Place almonds, coconut and dates into TM bowl  and process 20 secs / Speed 9.

  2. Add coconut oil & seal salt & mix 10 secs / Speed 9 till combined.

  3. Press about 1 dstpn of mixture into the bottom of each portion of a mini muffin tray (24 tray), and press down firmly and evenly.  Chill them in the refrigerator.

  4. FILLING:
  5. Place lemon zest and sea salt in a clean TM bowl  and process 20 secs / Speed 9.  

  6. Add the drained cashews, lemon juice, coconut oil, honey & vanilla and mix 30 secs / Speed 8.  Scrape down sides and repeat till a smooth texture is achieved.

  7. Transfer mixture into a piping bag and pipe on top of mini muffin crusts.  Chill for several hours or overnight.

  8. Garnish with a blueberry or slice of strawberry.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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