Lemon Cheesecake Bars


Inspiration: A little twist on a classic.

Cook to: Lost In The Light, Bahamas

For: 6


2 cups raw macadamia or brazil nuts

2 cups medjool dates

Sprinkle of sea salt

3 cups raw cashews, soaked overnight

1/2 cup fresh lemon juice

Zest from 1 lemon

1/2 cup maple syrup

1/2 cup coconut oil

1/2 t vanilla extract

Sprinkle of sea salt


Add nuts to blender or food processor and pulse until mealy. Transfer to mixing bowl.

Add dates to food processor and pulse. Dates will form a sticky ball. Remove and add to bowl with sea salt.

Using your hands, knead mixture well. Transfer to a shallow cake tray and press down to form a uniform layer; your crust. Place in freezer.  

Blend remaining ingredients until creamy.  Remove tray from freezer and pour cheesecake layer on top. The toppings are all you. Today I chose wildflowers from my afternoon walk. Another favourite is berries and thinly sliced lemon.

Freeze overnight. Thaw for 15 minutes before serving.  

Julia Marcuzzi