Mini Lemon Paleo Cheese CakeSave to BigOvenPrint
As the days warm, these are a delight and easy to make. Slice a few fresh strawberries soaked in some real maple syrup for a wonderful sauce as a compliment.
Assemble your ingredients.
For the crust, blend the following ingredients to a fine crumb:
1 Cup pecans
4 Pitted dates
1/2 tsp salt
Press crust ingredients into lined muffin cups.
Blend the filling ingredients, starting with the hazel nuts, adding all the other ingredients once the hazelnuts are ground fine.
1/2 cup hazel nuts (grind these first then add the rest)
1/2 cup coconut butter
1/2 cup coconut oil
1/4 cup maple syrup
1 tsp. grated organic lemon rind
1 tsp. vanilla
1 TB lemon juice
Pour filling evenly into ingredients into muffin cups and sprinkle with a few pieces of grated lemon rind.
Chill for about 1 hour and while it's chilling you can chop some fresh organic strawberries toss them with a little real maple syrup to go on top!
Rachel Ramos ()
Absolutely delicious!!! I don’t usually do desert because of sugar and grains so these Paleo cheesecakes were a real treat! The crust is awesome and the filling just silky. Beth, you’re a genius!
Beth Robeson ()
They are an amazingly simple and delicious treat. Glad the recipe worked for you.