Lemon Cheesecake Bites

Ingredients:

  • 1 cup raw cashews, pre-soaked and strained
  • 8 tbsp. lemon juice
  • 6 tbsp. honey
  • 4 tbsp. coconut oil
  • 2 tsp. pure vanilla extract
  • 1 tsp. lemon extract
  • 1 tsp. turmeric
  • 1/4 tsp. salt

Toppings:

  • Raspberries

Directions:

  1. Make sure all ingredients are at room temperature. Blend all cheesecake ingredients until completely smooth in a blender. Divide the mixture between 12-14 mini muffin molds
  2. Press a raspberry into the top of each cake. Freeze for 5 hours or overnight.
  3. Pop them out of the mold and enjoy. Keep leftovers frozen.

Yields: 12-14

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