Recipes

Lemon Cheesecake Bars

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Inspiration: A vanilla girls gotta try something new once in a while. Cue lemon twist.     

Cook to: Lost In The Light, Bahamas

For: 6

Ingredients:

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

Steps:

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